I experimented with Homemade burgers in air fryer and came up with a clever shortcut for cheeseburgers that cooks in record time, so you never have to wait for grilling season!
I never thought an air fryer could give me that crisp, browned crust, but these Air Fryer Recipes stopped my doubts. Using simple ground beef 80/20 and melty cheddar or American cheese, I get a burger that feels like a summer grill right in my kitchen.
They come together faster than you expect, and once you try my take on Homemade Burgers In Air Fryer you’ll be tweaking toppings every time. Seriously, the surface gets that perfect sear and the inside stays juicy, even when I rush.
Makes me wonder why I ever waited for grilling season.
Ingredients
- Ground beef: Rich in protein, gives juicy flavor, higher fat boosts mouthfeel, not the healthiest choice.
- Cheddar or American cheese: Adds creamy, melty saltiness, provides calcium and fat, makes burgers comfort food.
- Burger buns: Soft carbs that soak up juices, provide energy, white buns add extra refined carbs.
- Lettuce: Adds crunch, low in calories, some fiber and vitamins, makes burger feel lighter.
- Tomato: Juicy, slightly sweet and acidic, gives vitamin C and freshness, balances richness.
- Dill pickles: Tangy, salty bite, adds acidity that cuts through fat, small carbs, mostly water.
- Worcestershire sauce optional: Umami booster, tiny bit adds savory depth, contains few calories but lots of flavor.
Ingredient Quantities
- 1 lb ground beef 80/20
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon Worcestershire sauce optional
- 1 tablespoon olive oil or cooking spray for the air fryer basket
- 4 slices cheddar or American cheese
- 4 burger buns
- 1 tablespoon butter softened for toasting buns optional
- 4 lettuce leaves
- 1 medium tomato sliced
- 1 small red onion thinly sliced
- 8 to 12 dill pickle slices
- Ketchup mustard and mayonnaise for serving
How to Make this
1. Preheat your air fryer to 375°F and lightly oil the basket with the 1 tablespoon olive oil or cooking spray.
2. In a bowl combine 1 lb ground beef, 3/4 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and 1 teaspoon Worcestershire sauce if using. Mix just until combined, don’t overwork it or the burgers get tough.
3. Divide the meat into 4 equal portions and form patties a bit larger than the buns, about 3/4 inch thick. Press a shallow dimple in the center of each patty so they won’t dome while cooking.
4. Place patties in a single layer in the air fryer basket, not touching. Cook at 375°F for 4 to 5 minutes, then flip and cook another 4 to 5 minutes for medium; longer if you want well done. Aim for an internal temp of 160°F.
5. With about 30 to 60 seconds left, top each patty with a slice of cheddar or American cheese and close the air fryer so it melts.
6. If you want toasted buns, spread the softened butter on the cut sides and toast them in the air fryer at 350°F for 1 to 2 minutes or until golden, or toast in a skillet.
7. Remove patties and buns from the air fryer and let the burgers rest a minute so juices settle.
8. Spread ketchup, mustard and mayonnaise on the buns as you like.
9. Assemble burgers: bottom bun, lettuce leaf, tomato slice, cheeseburger, red onion slices, 2 to 3 dill pickle slices (or 8 to 12 total), then top bun.
10. Serve right away while hot. Quick cleanup tip: wipe the basket after it cools and for next time try a perforated parchment liner to make cleanup easier.
Equipment Needed
1. Air fryer with basket
2. Large mixing bowl
3. Measuring spoons plus a tablespoon measure
4. Spatula or tongs for flipping the patties
5. Instant read meat thermometer
6. Cutting board and chef knife for slicing tomato and onion
7. Small butter knife or offset spatula for spreading butter and condiments
8. Perforated parchment liner or paper towels for easier cleanup
FAQ
Air Fryer Cheeseburgers Recipe Substitutions and Variations
- Ground beef (1 lb, 80/20)
- Ground turkey 85/15, leaner so add 1 Tbsp olive oil or a spoonful of mayo to keep patties juicy, cooks a bit faster.
- Ground pork, richer and fattier so you might need less added fat, gives a slightly sweeter flavor.
- Plant based crumbles (Beyond/Impossible), season the same and press firmly so they hold together.
- Mix of beef and pork 50/50 for extra flavor and juiciness if you want a fancier burger.
- Kosher salt (3/4 tsp)
- Fine table salt, use about 1/2 tsp instead because it’s saltier by volume.
- Sea salt (coarse), use same amount if coarse, or a little less if it’s fine ground.
- Flaky finishing salt (like Maldon) for sprinkling after cooking, use sparingly.
- Cheddar or American cheese (4 slices)
- Provolone or Swiss, milder melt and a nuttier note, melts nicely over hot patties.
- Pepper Jack, if you want a little heat and extra flavor.
- Vegan cheese slices, use brands made to melt for best results, add a minute in the air fryer to melt.
- Monterey Jack, mild and creamy, great if you like a softer melt.
- Burger buns (4)
- Brioche buns, richer and slightly sweet, toast with butter for best result.
- Lettuce leaves for a low carb option, use large crisp leaves like romaine or iceberg.
- English muffins or potato rolls, a bit denser and hold up well to juicy burgers.
- Whole wheat or pretzel buns, for more texture and flavor, toast lightly before serving.
Pro Tips
1) Don’t overcrowd the basket. Air fryers need space so the hot air can crisp the outside. Cook in batches if needed, otherwise they steam and get soggy.
2) Keep the meat cold while forming and then chill the patties 10 minutes before cooking. Cold patties hold together better and shrink less, so your burgers stay juicy and round.
3) Use a probe thermometer and aim for 160°F, but start checking a minute or two early since air fryers vary a lot. Give the burgers a short 1 to 2 minute rest after cooking so the juices redistribute.
4) To avoid smoke and make cleanup easier, wipe excess fat from the basket after it cools, or put a little water in the drip tray while cooking very fatty burgers. If you use perforated parchment liners, only set them in after preheating and make sure the food sits on top so air can still circulate.
Air Fryer Cheeseburgers Recipe
I experimented with Homemade burgers in air fryer and came up with a clever shortcut for cheeseburgers that cooks in record time, so you never have to wait for grilling season!
4
servings
718
kcal
Equipment: 1. Air fryer with basket
2. Large mixing bowl
3. Measuring spoons plus a tablespoon measure
4. Spatula or tongs for flipping the patties
5. Instant read meat thermometer
6. Cutting board and chef knife for slicing tomato and onion
7. Small butter knife or offset spatula for spreading butter and condiments
8. Perforated parchment liner or paper towels for easier cleanup
Ingredients
-
1 lb ground beef 80/20
-
3/4 teaspoon kosher salt
-
1/2 teaspoon freshly ground black pepper
-
1/2 teaspoon garlic powder
-
1/2 teaspoon onion powder
-
1 teaspoon Worcestershire sauce optional
-
1 tablespoon olive oil or cooking spray for the air fryer basket
-
4 slices cheddar or American cheese
-
4 burger buns
-
1 tablespoon butter softened for toasting buns optional
-
4 lettuce leaves
-
1 medium tomato sliced
-
1 small red onion thinly sliced
-
8 to 12 dill pickle slices
-
Ketchup mustard and mayonnaise for serving
Directions
- Preheat your air fryer to 375°F and lightly oil the basket with the 1 tablespoon olive oil or cooking spray.
- In a bowl combine 1 lb ground beef, 3/4 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and 1 teaspoon Worcestershire sauce if using. Mix just until combined, don’t overwork it or the burgers get tough.
- Divide the meat into 4 equal portions and form patties a bit larger than the buns, about 3/4 inch thick. Press a shallow dimple in the center of each patty so they won’t dome while cooking.
- Place patties in a single layer in the air fryer basket, not touching. Cook at 375°F for 4 to 5 minutes, then flip and cook another 4 to 5 minutes for medium; longer if you want well done. Aim for an internal temp of 160°F.
- With about 30 to 60 seconds left, top each patty with a slice of cheddar or American cheese and close the air fryer so it melts.
- If you want toasted buns, spread the softened butter on the cut sides and toast them in the air fryer at 350°F for 1 to 2 minutes or until golden, or toast in a skillet.
- Remove patties and buns from the air fryer and let the burgers rest a minute so juices settle.
- Spread ketchup, mustard and mayonnaise on the buns as you like.
- Assemble burgers: bottom bun, lettuce leaf, tomato slice, cheeseburger, red onion slices, 2 to 3 dill pickle slices (or 8 to 12 total), then top bun.
- Serve right away while hot. Quick cleanup tip: wipe the basket after it cools and for next time try a perforated parchment liner to make cleanup easier.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 297g
- Total number of serves: 4
- Calories: 718kcal
- Fat: 48.8g
- Saturated Fat: 17.2g
- Trans Fat: 0.48g
- Polyunsaturated: 2.35g
- Monounsaturated: 29.25g
- Cholesterol: 95mg
- Sodium: 990mg
- Potassium: 647mg
- Carbohydrates: 37.3g
- Fiber: 2.9g
- Sugar: 6.8g
- Protein: 31g
- Vitamin A: 900IU
- Vitamin C: 7.5mg
- Calcium: 182mg
- Iron: 4.6mg