Real Recipes From Real Home Cooks ®

air fryer hamburgers

Recipe by
Beth Pierce
Old Monroe, MO

These quick and easy Air Fryer Hamburgers are so incredibly delicious and juicy. The air fryer is by far my favorite way to cook burgers. With just a few pantry spices and about ten minutes time you too can have these tasty burgers on your table tonight. My family just loves to hear that these are on the dinner menu.

yield 4 serving(s)
prep time 5 Min
cook time 10 Min
method Air Fryer

Ingredients For air fryer hamburgers

  • 1 lb
    ground beef
  • 2 clove
    garlic minced
  • 1/2 tsp
    onion powder
  • 1 Tbsp
    worcestershire sauce
  • 1/2 tsp
    fresh ground black pepper
  • 1/4 tsp
  • 4
    slices white or yellow american (optional)
  • 4
    hamburger buns
  • desired toppings

How To Make air fryer hamburgers

  • 1
    Preheat the air fryer to 370 degrees for 3-5 minutes.
  • 2
    Mix together the ground beef, minced garlic, onion powder, Worcestershire Sauce, and black pepper. Gently shape the ground beef into about 1/2 inch thick patties with a small thumb indentation in the middle.
  • 3
    Add the patties to the air fryer and sprinkle with just a little bit of salt. Cook for 5 minutes.
  • 4
    Flip and sprinkle with just a little more salt and cook for about 3-5 minutes or until the hamburgers reach an internal temperature of 160 degrees. If desired add cheese slices and close the door to the air fryer. The residual heat will melt the cheese.
  • 5
    Add the hot burgers to the buns and serve with your choice of toppings.
  • 6
    NOTES Use ground beef with some fat in it. I use the 80/20 mixture which is 80% percent lean and 20% fat. Fat is what keeps your beef juicy and flavorful. Go easy on the salt. Salt lightly after placing in the air fryer and then once again when you flip them. For an over the top juicy burger mince onions and add to the burger mix. My husband loves them this way. Gently pat out the ground beef into 1/2 inch thick patties with a thumb print indentation in the middle so they don’t blow up like balloons. Use an instant read meat thermometer to keep from overcooking the burgers and drying them out. The USDA recommends cooking hamburgers to 160 to 165 degrees. I remove mine at 160 degrees because the residual heat will continue to cook them. The residual heat is enough to melt the cheese without melting it off the burger. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.