Air Fryer Hamburgers

Ingredients

• 4, halvedbrioche buns
• 454 g (1 pound)lean minced beef (85% lean)
• to tastesalt and pepper
• 4 thick slicescheddar cheese
• 1, slicedtomato
• 4 leavesgreen leaf lettuce
• 1 large, slicedpickle
• 1 medium, thinly sliced into ringsred onion
• to tasteburger sauce of your choice

Instructions

1. 1

   Preheat air fryer

   Preheat the air fryer to 191°C (375°F).

2. 2

   Shape the patties

   Divide the beef into four portions and shape each into a patty about 2 cm (¾ inch) thick. Press a shallow hollow into the centre of each with three fingers, then season both sides with salt and pepper.

3. 3

   Toast the buns

   Spray the air fryer basket with oil spray and place the bun halves cut-side down in it. Air fry for 1 minute, then move them to a cooling rack.

4. 4

   Cook the beef

   Place the patties in the basket and cook for 8–12 minutes, until the thickest part registers 68°C (155°F). There is no need to flip them. Turn off the air fryer, top each patty with a slice of cheese, close the air fryer and leave for 30 seconds so the cheese melts.

5. 5

   Assemble burgers

   Build the burgers with the patties, toasted buns, tomato, lettuce, pickle, red onion and burger sauce.

What are air fryer hamburgers?

Hamburgers are an American classic: seasoned beef patties served in a bun with toppings and sauce. This version cooks the patties in an air fryer rather than on a grill, making it a convenient option for an indoor meal.

Brioche brings a soft, lightly sweet contrast to the savoury beef, while cheddar and crisp vegetables add richness and freshness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 607 calories, 39g protein, 44g carbs, 31g fat.

The brioche buns provide much of the carbohydrates, while the beef and cheddar contribute protein and a substantial share of the fat. To balance the plate, serve one burger with a generous salad or extra vegetables.

Choosing the beef

Lean beef: the recipe specifies beef that is 85% lean. It has enough fat to keep the patties flavourful while still holding their shape during cooking.

Even portions: divide the beef into four equal amounts so the patties cook at a similar rate.

Shaping patties that cook evenly

Gentle shaping: form the beef into patties about 2 cm thick without packing it too tightly. A shallow hollow in the centre helps the middle cook evenly as the patty changes shape.

Cooking and checking doneness

Air fryer timing: the stated cooking time is 8–12 minutes, and the patties do not need to be flipped. The exact time can vary with the air fryer and the thickness of the patties.

Temperature cue: check the thickest part of a patty with a food thermometer and follow the recipe's target of 68°C (155°F). Add the cheese after switching off the air fryer, then close it for 30 seconds to melt.

Toasting the brioche

Cut sides down: arrange the bun halves with their cut surfaces against the basket for the one-minute toast. Keep an eye on them, as brioche can brown quickly.

Building a balanced burger

Fresh toppings: tomato, lettuce, pickle and red onion provide juicy, crisp and tangy contrasts to the warm patty and melted cheddar.

Sauce and sides: use your preferred burger sauce and serve with a salad or extra vegetables if you want a fresher accompaniment.

Recipe notes & tips

• Shape the four patties to a similar thickness so they cook at a similar pace.
• Press only a shallow hollow into each patty; do not make a hole all the way through.
• Leave space around the patties in the basket so hot air can circulate.
• Check the temperature in the thickest part of a patty rather than relying on colour alone.
• Toast the buns cut-side down and transfer them out promptly after 1 minute.
• Prepare the toppings while the patties cook to make assembly quick.

Variations

• Change the cheese: use another cheese slice in place of cheddar for a different flavour.
• Add extra tang: layer on more sliced pickle for a sharper, brinier burger.
• Adjust the sauce: choose a spicy or smoky burger sauce to change the flavour.
• Make it a double: use two smaller patties in one bun, cooking them in batches if needed.
• Serve without a bun: put the patty and toppings over lettuce for a bun-free plate.

Common mistakes to avoid

• Uneven patties: make the portions and thicknesses similar so they finish cooking at about the same time.
• Crowded basket: cook in batches if the patties do not fit with space between them.
• Skipping the temperature check: use a thermometer in the thickest part and follow the recipe's 68°C (155°F) target.
• Over-toasting brioche: remove the buns after the one-minute toast so they do not become too dark.
• Adding cheese too early: top the cooked patties after switching off the air fryer, then close it for 30 seconds.

How to store

Store leftover cooked patties and toppings separately in covered containers in the fridge and use within 3–4 days. Reheat the patties until piping hot, then assemble with fresh toppings and buns; assembled burgers are best eaten straight away.

Frequently asked questions