Air fryer burgers

Ingredients

• 500 gminced beef
• 500 gchicken breast
• 500 ghorse mackerel fillets
• 3 packetsburger seasoning mix
• 300 ml total (100 ml per packet)water

Instructions

1. 1

   Mix the beef seasoning

   In a bowl, combine 1 packet of burger seasoning mix with 100 ml water. Mix well and leave to stand for 5 minutes.

2. 2

   Add the beef

   Add the minced beef and mix until combined.

3. 3

   Cook the beef burgers

   Shape the mixture into burgers and cook in the air fryer at 180°C for 10 minutes. Serve immediately.

4. 4

   Mix the chicken seasoning

   In a bowl, combine 1 packet of burger seasoning mix with 100 ml water. Mix well and leave to stand for 5 minutes.

5. 5

   Prepare the chicken

   Meanwhile, use a food processor to mince the chicken. Add it to the seasoning mixture and mix until combined.

6. 6

   Adjust the mixture

   If the mixture is too wet to shape, add 1 or 2 tablespoons of flour to make it easier to handle.

7. 7

   Cook the chicken burgers

   Shape the mixture into burgers and cook in the air fryer at 180°C for 10 minutes. Serve immediately.

8. 8

   Mix the fish seasoning

   In a bowl, combine 1 packet of burger seasoning mix with 100 ml water. Mix well and leave to stand for 5 minutes.

9. 9

   Add the fish

   Add the horse mackerel and mix until combined.

10. 10

    Cook the fish burgers

    Shape the mixture into burgers and cook in the air fryer at 180°C for 10 minutes. Serve immediately.

What are air fryer burgers?

Burgers are shaped portions of seasoned meat or fish, cooked until firm and ready to serve in a bun or as part of a meal. This recipe offers beef, chicken and horse mackerel versions, each made with its own portion of seasoning mix.

The method is a simple home-cooking adaptation rather than a distinct regional burger style. Using separate batches lets each protein keep its own flavour, while the air fryer provides a hands-off way to cook them.

Nutrition and macros by portion

The nutrition label shows one serving as written: 340 calories, 40g protein, 8g carbs, 16g fat.

Protein comes mainly from the beef, chicken and horse mackerel; the meat and fish also supply most of the fat. The seasoning mix and any flour contribute most of the carbohydrates, though the mix's exact nutrition will depend on its brand. Serve a burger with vegetables or salad for a more balanced plate.

The three mixtures

Beef: combine the minced beef with its rested seasoning mixture until evenly mixed. The recipe uses 500 g of beef for one batch.

Chicken: mince the breast in a food processor before mixing it with the seasoning. Chicken breast is lean, so the mixture may need a little flour if it feels too wet to shape.

Horse mackerel: fold the fish into its own seasoning mixture until combined. Handle it gently so it remains easy to shape into patties.

Rest the seasoning mix

Five minutes of resting is built into each batch: stir one packet of mix with 100 ml water, then leave it before adding the protein. This gives the dry mix time to hydrate.

Make the batches separately rather than combining all three proteins. That keeps the flavours distinct and follows the recipe's method.

Shape for even cooking

Aim for patties of a similar thickness within each batch so they cook at a similar rate. If the chicken mixture sticks or feels too loose, add the suggested 1 or 2 tablespoons of flour, just enough to make shaping manageable.

Avoid pressing the patties very firmly together; a lightly shaped burger is easier to handle. The method does not specify a patty size, so keep them consistent rather than relying on a particular count.

Air fryer timing

Cook each batch at 180°C for 10 minutes, as directed, and serve it straight away. The method gives the same temperature and cooking time for beef, chicken and fish.

The recipe lists 20 minutes total, but the method has three separate 10-minute cooking stages. If you cook each batch in turn, allow for those stages as well as the preparation and resting time.

Check that they are cooked

Use the stated 10 minutes as the recipe's guide, but check the centre of the thickest patty before serving, especially for the chicken batch. If it needs more time, continue cooking and check again.

The outside should be set and the patty should hold its shape when lifted. Air fryer models and patty thicknesses vary, so appearance alone may not confirm that the centre is cooked through.

How to serve them

Serve the burgers immediately, as directed, in buns or alongside a salad and vegetables. A fresh, crisp side gives the plate a contrast to the savoury patties.

You can also serve each type separately so diners can choose between beef, chicken and fish. Keep sauces and toppings on the side if you want each burger's seasoning to come through.

Recipe notes & tips

• Use a clean bowl and utensils for each protein to keep the three batches separate.
• Let each seasoning-and-water mixture stand for the full 5 minutes before adding its protein.
• Mince the chicken in the food processor before mixing it with the seasoning.
• Add flour to the chicken mixture only if it is too wet to shape.
• Shape the patties to a consistent thickness so they cook more evenly.
• Serve each batch immediately after its 10-minute air fryer cook.

Variations

• Add a bun: serve the cooked patties in buns with your preferred toppings.
• Serve with salad: add a crisp salad alongside the burgers.
• Make smaller patties: shape the mixture into smaller portions and check them during cooking.
• Add a sauce: offer a sauce at the table so it does not mask the different proteins.
• Keep the batches distinct: label or plate each variety separately for serving.

Common mistakes to avoid

• Mixing the proteins together: prepare each batch separately to preserve the three distinct burger types.
• Skipping the rest: leave each seasoning mixture for 5 minutes so the water can hydrate the mix.
• Over-wet chicken mixture: add 1 or 2 tablespoons of flour if needed to make it easier to handle.
• Uneven patties: shape each burger to a similar thickness so the batch cooks more consistently.
• Serving before checking: check that the centre is cooked through, particularly for the chicken burgers.
• Assuming 20 minutes covers all batches: the method specifies three separate 10-minute cooking stages.

How to store

The method recommends serving the burgers immediately. If you have leftovers, refrigerate them promptly in a covered container and use within 3 days; reheat until piping hot throughout. Keep the different varieties labelled or stored separately.

Frequently asked questions