Air Fryer Hamburgers

• servings: 1 patty
• active time: 10 minutes
• total time: 25 minutes

Ingredients

• Recipe is purposefully written for 1 patty so that it’s easy to scale up to how many burgers are needed.

1/3 lbs. of 80/20 ground beef

• 1 TBSP of panko pulverized till the size of table salt

• 1 TBSP of Worcestershire Sauce

• 1/4 tsp of salt

• 1/4 tsp of liquid smoke

Optional:

• 1 TBSP of onion, very small diced

• 2 TBSP of shredded cheese

Directions

• In a medium bowl, add Worcestershire, liquid smoke and salt and mix well. Add hamburger meat and thoroughly combine. A little at a time, sprinkle some panko over top and work it into the meat by hand, until all has been added. Mix in any optional ingredients. Form the meat into a patty. It should end up about 4 inches in diameter, 3/4 of an inch thick

• Ensure grate is in the grill pan and set to grill mode and 375°F. Manually preheat the air fryer for 5 minutes.

• Place the patty into the basket of the air fryer, allowing them to be spaced out and not touching if cooking more than one.

• Cook the burger for 4 minutes and then flip and cook for another 4 to 5 minutes or until it reaches an internal temperature of 150°F for medium well or 160°F for well done.

• Let the patty rest for 2 minutes in the air fryer. This is the time to add cheese, bacon jam, etc. on top if desired.

Notes

Note: These directions are for the Typhur Dome 2 air fryer.

1. Use the grill preset, with the grate installed, 375F, 5 minutes per side works well.

2. Broil mode, 400F, 2 minutes per side (not tried)

Typhur recommends: Roast, 390F for 9 minutes total. Add cheese during the final minute. (not tried)

The burgers are freezer friendly and great for meal prep. You can freeze these burger patties and then thaw them when you are ready to cook them up. Freeze them individually wrapped for an easy way to make one or two at a time.

Notes

• If you want to add cheese on top, wait until the cooking has finished. Otherwise, the fan will blow the cheese off. Open the air fryer, add the cheese and close.

• Choose the best meat. I advise not using anything leaner than 80/20 for the juiciest, most flavorful air fryer burgers. You can certainly go leaner if desired, you just may lose a touch of flavor and juiciness. They will still be delicious.

• Cooking the cheese right into the burger is a great option however you can add a slice on top in the last minute if desired.

• Toast your buns in the air fryer after pulling the burgers out if desired. We are huge fans of brioche buns these days and I literally cannot eat a burger with anything less.

• You shouldn’t need any oil or spray oil when making this recipe. The burgers should easily flip in the air fryer. The natural juices and oil from the burger will be all you need.

Storage:

• You can store these juicy hamburgers for about 3-4 days in the refrigerator. Wrap them in foil or place in an airtight container.

• To freeze cooked hamburger patties: allow to cool completely and then double wrap them in plastic wrap and then aluminum foil or wrap and then place in a freezer-safe bag or container. Freeze for up to 3 months.

• To freeze uncooked burgers: wrap each patty individually or place parchment between them so they don’t stick together. Double wrap these as well and freeze for up to 3 months, thaw before cooking.