How To Make Frozen Hamburgers In Air Fryer Recipe

I’m sharing why Air Fryer Burgers are the simplest hack for getting frozen patties on the table as a fast, no-fuss weeknight meal.

I never thought Air Fryer Frozen Burgers could sneak into my weeknight routine and actually make me excited about dinner, but here we are. There’s something oddly satisfying about the idea of popping frozen beef burger patties into a hot machine and getting a real, juicy result, with melted cheddar cheese slices slipping over the edges.

Cooking Frozen Burgers In Air Fryer sounded gimmicky at first, but it made me curious enough to keep testing, and the results surprised me. If you like quick, no-fuss meals that still feel a little indulgent, you might want to read on.

Ingredients

• Frozen beef burger patties: Rich in protein and iron, filling but often high in fat and sodium.
• Hamburger buns: Provide carbs and calories, soft texture, choose whole grain for added fiber.
• Cheddar cheese slices: Adds calcium and protein, gives salty creamy flavor, increases calories and fat.
• Lettuce leaves: Low calorie, hydrating, adds crunch and freshness, little nutritional bulk.
• Tomato: Adds vitamin C, potassium, a mild sweet acidity and juicy texture.
• Dill pickle slices: Bring tangy crunch and vinegar bite, but often high in sodium.
• Mayonnaise: Creamy, adds richness and calories, mostly fat, choose light versions sometimes.
• Salt and black pepper: Salt enhances flavor but raises sodium, pepper adds warmth and bite.

Ingredient Quantities

• Frozen beef burger patties, 4 to 6 oz each, 1 patty per person
• Hamburger buns, 1 per patty
• Neutral oil or cooking spray, 1 teaspoon for the air fryer basket optional
• Cheddar cheese slices, 1 slice per burger optional
• Salt, about 1/4 teaspoon per patty or to taste
• Black pepper, about 1/8 teaspoon per patty or to taste
• Lettuce leaves, 1 leaf per burger optional
• Tomato, 1 medium tomato sliced, about 2 to 3 slices per burger
• Red onion, 1 small sliced into rings, 2 to 3 rings per burger
• Dill pickle slices, 3 to 4 slices per burger optional
• Ketchup, about 1 tablespoon per burger optional
• Yellow mustard, about 1 teaspoon per burger optional
• Mayonnaise, about 1 tablespoon per burger optional

How to Make this

1. Preheat your air fryer to 375 degrees F for about 3 to 5 minutes so it’s hot and ready. Lightly spray the basket with about 1 teaspoon of neutral oil or rub it with a bit of oil to help stop sticking.

2. Arrange frozen beef patties in a single layer in the basket, not touching each other. Don’t overcrowd the basket or the burgers will steam instead of getting a nice outside.

3. Cook at 375 degrees F for 7 to 9 minutes, then flip each patty with tongs. If your patties are thinner or thicker adjust time a few minutes less or more. Use a thermometer later to be sure.

4. After flipping, sprinkle about 1/4 teaspoon salt and 1/8 teaspoon black pepper per patty, or salt to taste. Finish cooking for another 8 to 10 minutes until internal temp reaches 160 degrees F for ground beef.

5. If you want cheese, place a cheddar slice on each patty during the last 1 to 2 minutes of cooking and close the air fryer so it melts.

6. While the burgers finish, slice the tomato, ring the red onion, wash lettuce leaves, and set out dill pickle slices. Mix ketchup, mustard and mayo on the side or spread them on the buns.

7. Pop the buns in the air fryer for 1 to 2 minutes at 350 degrees F to toast them lightly. Keep an eye because they color fast.

8. Remove patties and let them rest for 2 to 3 minutes. Resting helps juices settle so the burger won’t be soggy when you bite it.

9. Assemble: put lettuce on the bottom bun, patty with melted cheddar, tomato slices, onion rings, pickles, and your ketchup, mustard and mayonnaise as you like. Serve immediately.

Tip 1: Always check internal temp with a probe thermometer for safety. Tip 2: If you must cook many patties, do batches so the air can circulate and you get even browning. Tip 3: Don’t use loose parchment or foil that can blow around inside the fryer.

Equipment Needed

1. Air fryer with basket (preheat to 375 F)
2. Tongs for placing and flipping patties
3. Instant read meat thermometer to make sure they hit 160 F
4. Small bowl and spoon for mixing ketchup, mustard and mayo
5. Sharp knife for slicing tomato and red onion
6. Cutting board for veggies and buns
7. Cooking spray or a small dish of neutral oil plus a pastry brush to oil the basket
8. Plate or tray and some paper towels to rest the burgers before serving

FAQ

How To Make Frozen Hamburgers In Air Fryer Recipe Substitutions and Variations

• Frozen beef burger patties: turkey or chicken patties for a leaner option, plant based burgers (Beyond or Impossible) if you want meatless, or quick-formed patties from thawed ground beef
• Hamburger buns: brioche or potato rolls for extra flavor, lettuce leaves or big butter lettuce for a low-carb wrap, toasted English muffin or ciabatta for a firmer bite
• Cheddar cheese slices: American cheese for classic melt, pepper jack for spice, provolone or Swiss for a milder, creamier melt
• Lettuce leaves: baby spinach or arugula for peppery greens, thinly sliced cabbage for crunch, butter lettuce or mixed salad greens if you want softer leaves

Pro Tips

1) Salt near the end, not the start. Salt pulls moisture out, so sprinkle it after you flip or in the last minute to keep the patty juicy.

2) Use an instant read thermometer and insert it through the side into the center. Dont shove it into the basket or the edge of the meat or you’ll get a wrong reading.

3) Dont press the patties while they cook, that just squeezes the juices out and makes a dry burger. Flip once and let them do their thing.

4) Butter or mayo the cut side of the buns before toasting for way more flavor. Toast just until golden because they go from perfect to burnt real quick.

5) If you cook a bunch, do batches so air can move around each patty. If you have to use parchment use the perforated kind and tuck the edges under the meat so it wont fly up.

How To Make Frozen Hamburgers In Air Fryer Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I’m sharing why Air Fryer Burgers are the simplest hack for getting frozen patties on the table as a fast, no-fuss weeknight meal.

Pin

Servings

1

servings

Calories

650

kcal

Equipment: 1. Air fryer with basket (preheat to 375 F)
2. Tongs for placing and flipping patties
3. Instant read meat thermometer to make sure they hit 160 F
4. Small bowl and spoon for mixing ketchup, mustard and mayo
5. Sharp knife for slicing tomato and red onion
6. Cutting board for veggies and buns
7. Cooking spray or a small dish of neutral oil plus a pastry brush to oil the basket
8. Plate or tray and some paper towels to rest the burgers before serving

Ingredients

• Frozen beef burger patties, 4 to 6 oz each, 1 patty per person

• Hamburger buns, 1 per patty

• Neutral oil or cooking spray, 1 teaspoon for the air fryer basket optional

• Cheddar cheese slices, 1 slice per burger optional

• Salt, about 1/4 teaspoon per patty or to taste

• Black pepper, about 1/8 teaspoon per patty or to taste

• Lettuce leaves, 1 leaf per burger optional

• Tomato, 1 medium tomato sliced, about 2 to 3 slices per burger

• Red onion, 1 small sliced into rings, 2 to 3 rings per burger

• Dill pickle slices, 3 to 4 slices per burger optional

• Ketchup, about 1 tablespoon per burger optional

• Yellow mustard, about 1 teaspoon per burger optional

• Mayonnaise, about 1 tablespoon per burger optional

Directions

• Preheat your air fryer to 375 degrees F for about 3 to 5 minutes so it’s hot and ready. Lightly spray the basket with about 1 teaspoon of neutral oil or rub it with a bit of oil to help stop sticking.
• Arrange frozen beef patties in a single layer in the basket, not touching each other. Don’t overcrowd the basket or the burgers will steam instead of getting a nice outside.
• Cook at 375 degrees F for 7 to 9 minutes, then flip each patty with tongs. If your patties are thinner or thicker adjust time a few minutes less or more. Use a thermometer later to be sure.
• After flipping, sprinkle about 1/4 teaspoon salt and 1/8 teaspoon black pepper per patty, or salt to taste. Finish cooking for another 8 to 10 minutes until internal temp reaches 160 degrees F for ground beef.
• If you want cheese, place a cheddar slice on each patty during the last 1 to 2 minutes of cooking and close the air fryer so it melts.
• While the burgers finish, slice the tomato, ring the red onion, wash lettuce leaves, and set out dill pickle slices. Mix ketchup, mustard and mayo on the side or spread them on the buns.
• Pop the buns in the air fryer for 1 to 2 minutes at 350 degrees F to toast them lightly. Keep an eye because they color fast.
• Remove patties and let them rest for 2 to 3 minutes. Resting helps juices settle so the burger won’t be soggy when you bite it.
• Assemble: put lettuce on the bottom bun, patty with melted cheddar, tomato slices, onion rings, pickles, and your ketchup, mustard and mayonnaise as you like. Serve immediately.
• Tip 1: Always check internal temp with a probe thermometer for safety. Tip 2: If you must cook many patties, do batches so the air can circulate and you get even browning. Tip 3: Don’t use loose parchment or foil that can blow around inside the fryer.

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: 240g
• Total number of serves: 1
• Calories: 650kcal
• Fat: 40g
• Saturated Fat: 14g
• Trans Fat: 1.5g
• Polyunsaturated: 3g
• Monounsaturated: 18g
• Cholesterol: 110mg
• Sodium: 900mg
• Potassium: 600mg
• Carbohydrates: 35g
• Fiber: 2g
• Sugar: 6g
• Protein: 34g
• Vitamin A: 800IU
• Vitamin C: 6mg
• Calcium: 200mg
• Iron: 3.5mg