📝 About This Recipe
Unlock the full potential of plant-based protein with this high-tech air frying method that delivers a perfectly seared exterior and a juicy, 'medium-rare' center. By using the air fryer's rapid convection, we mimic the intense heat of a cast-iron skillet without the messy oil splatter, resulting in a cleaner yet more flavorful burger. This recipe elevates the classic patty with a signature smoky dry rub and a luxurious truffle-infused vegan aioli for a truly gourmet experience.
🥗 Ingredients
The Patties
- 12 ounces Beyond or Impossible Burger Meat (chilled, from a brick or pre-formed patties)
- 1 teaspoon Worcestershire Sauce (ensure vegan-certified if desired)
- 1/4 teaspoon Liquid Smoke (hickory or mesquite flavor)
Signature Smoky Rub
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Coarse Sea Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Build & Garnish
- 2 pieces Brioche Buns (vegan brioche or high-quality potato buns)
- 2 pieces Plant-Based Cheddar Slices (choose a brand that melts well)
- 1/4 cup Vegan Mayonnaise (for the base of the sauce)
- 1/2 teaspoon Truffle Oil (optional, for a gourmet touch)
- 1/2 cup Arugula (baby arugula for a peppery bite)
- 1 piece Tomato (thickly sliced)
- 4 rings Red Onion (thinly sliced)
- 1 bottle Avocado Oil Spray (for coating the basket)
👨🍳 Instructions
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1
Preheat your air fryer to 400°F (200°C) for at least 5 minutes. A hot start is crucial for achieving a good sear on plant-based meats.
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2
In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, sea salt, and black pepper to create the dry rub.
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3
If using a meat brick, divide the chilled plant-based meat into two 6-ounce portions. Gently shape them into rounds about 1-inch thick. Avoid overworking the meat to keep the texture light.
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4
Use your thumb to create a slight indentation in the center of each patty. This prevents the burger from puffing up into a football shape during the air-frying process.
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5
Lightly brush the exterior of the patties with the Worcestershire sauce and liquid smoke mixture.
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6
Generously sprinkle the dry rub on both sides of the patties, pressing it in slightly so it adheres to the surface.
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7
Lightly spray the air fryer basket with avocado oil. Place the patties in the basket, ensuring they do not touch to allow for maximum airflow.
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8
Air fry at 400°F for 6 minutes. This initial blast of heat will crisp the exterior.
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9
Carefully flip the patties using a thin spatula. If you like a cheeseburger, place the plant-based cheddar slices on top of the patties now.
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10
Air fry for an additional 3-5 minutes. For a 'medium' finish, aim for an internal temperature of 160°F (71°C).
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11
While the burgers finish, mix the vegan mayonnaise with the truffle oil in a small ramekin to create your gourmet aioli.
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12
Once the patties are done, remove them from the air fryer and let them rest on a plate for 2-3 minutes. This allows the juices to redistribute.
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13
Place the split buns inside the still-warm air fryer for 1 minute to lightly toast them.
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14
Assemble the burger: Spread a generous layer of truffle aioli on the bottom bun, followed by arugula, the tomato slice, the patty with melted cheese, and red onion.
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15
Top with the other half of the bun and serve immediately while the exterior is crisp and the center is juicy.
💡 Chef's Tips
Always keep your plant-based meat cold until the moment it hits the air fryer; the coconut oil 'fat' in the meat needs to stay solid to ensure juiciness. Don't overcrowd the basket—if making more than two burgers, cook in batches to maintain the high temperature needed for browning. If your plant-based cheese isn't melting, add a teaspoon of water to the bottom of the air fryer drawer for the last 30 seconds to create a steam effect. Use a high-smoke point oil spray like avocado or grapeseed; olive oil may smoke too much at 400°F. For a 'smash burger' style, flatten the patties very thin and reduce the total cooking time to 6-7 minutes.
🍽️ Serving Suggestions
Serve alongside air-fried sweet potato fries seasoned with rosemary and sea salt. Pair with a crisp, hoppy IPA or a chilled kombucha to cut through the richness of the truffle aioli. A side of spicy pickled jalapeños or dill pickles provides a necessary acidic crunch. Try a simple side salad with a lemon-tahini dressing for a lighter accompaniment.