Beef & Pork
Burgers that brown properly indoors, with the cheese melted in the last minute of the cook.
185° · 14m ✓71° 185°C / 370°F
Serves
Written for 4 — every ingredient quantity below is recalculated.
✓ 71°C / 160°F safe internal temp
Your note
Log in to keep a note here — “next time, 2 minutes less”.
Log inIngredients
- 375 g beef mince, 15–20% fat
- ¾ tsp fine salt
- ½ tsp black pepper
- ¾ tsp onion powder
- 3 slices cheddar or American cheese
- 3 burger buns, split
- ¾ tbsp water, for the drawer, to stop fat smoking
Steps
-
Preheat the air fryer to 185°C / 370°F and add a tablespoon of water to the drawer under the basket.
-
Mix the mince with salt, pepper and onion powder, then form 4 patties slightly wider than the buns with a dimple pressed into the centre.
-
Lay the patties in the basket without touching.
-
Cook for 7 minutes.
-
Flip the patties.
-
Cook for a further 7 minutes.
-
Check the centre reads 71°C / 160°F — ground beef has no safe pink stage. Top with cheese and cook 1 minute more to melt.
-
Toast the buns cut-side up for 2 minutes while the burgers rest, then build.