📝 About This Recipe
Unlock the secret to a perfectly seared, incredibly juicy burger without firing up the grill or splatting grease on your stovetop. By using the high-velocity heat of the air fryer, you create a beautiful exterior crust while keeping the center tender and succulent. These red meat masterpieces are seasoned with a custom savory rub and topped with melted cheddar for a classic American experience that rivals your favorite gastropub.
🥗 Ingredients
The Beef Patty
- 1.5 pounds Ground Chuck (80/20 fat ratio for maximum juiciness)
- 1 tablespoon Worcestershire sauce (adds depth and umami)
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1/2 teaspoon Smoked paprika (provides a hint of grill-like char flavor)
- 1 teaspoon Kosher salt
- 1/2 teaspoon Freshly cracked black pepper
The Assembly
- 4 pieces Brioche buns (split and lightly buttered)
- 4 slices Sharp Cheddar cheese (thick cut)
- 1 tablespoon Unsalted butter (melted, for the buns)
The Toppings
- 1 Beefsteak tomato (sliced into thick rounds)
- 1/2 Red onion (thinly sliced into rings)
- 4 leaves Butter lettuce (washed and patted dry)
- 12-16 slices Dill pickle chips
- 4 tablespoons Mayonnaise
- 2 tablespoons Yellow mustard
👨🍳 Instructions
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1
Preheat your air fryer to 375°F (190°C) for at least 5 minutes. A hot start is essential for getting a good sear on the meat.
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2
In a large chilled mixing bowl, combine the ground chuck with the Worcestershire sauce, garlic powder, onion powder, and smoked paprika.
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3
Gently mix the meat and spices with your hands until just combined. Avoid overworking the meat, as this leads to a tough, dense burger.
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4
Divide the meat into 4 equal portions (about 6 ounces each). Shape them into patties approximately 1 inch thick and slightly wider than your buns.
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5
Use your thumb to create a shallow indentation (a dimple) in the center of each patty. This prevents the burgers from puffing up into balls during cooking.
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6
Generously season both sides of the patties with the kosher salt and cracked black pepper just before they go into the air fryer.
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7
Place the patties in the air fryer basket in a single layer, ensuring they do not touch. You may need to cook in batches depending on your air fryer's size.
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8
Cook at 375°F for 6 minutes. Carefully flip the patties using a spatula to ensure even browning.
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9
Continue cooking for another 4-6 minutes. For medium-rare, aim for an internal temperature of 135°F; for medium, 145°F; and for well-done, 160°F.
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10
Once the desired temperature is reached, place a slice of cheddar cheese on each patty. Close the air fryer (with the power off) for 1 minute to let the residual heat melt the cheese perfectly.
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11
While the meat rests, brush the split brioche buns with melted butter and toast them in a pan or the air fryer for 1-2 minutes until golden brown.
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12
Spread mayonnaise and mustard on the bottom bun. Layer with lettuce, then the cheesy patty, followed by tomato, onion, and pickles.
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13
Place the top bun on and serve immediately while the juices are flowing and the bun is crisp.
💡 Chef's Tips
Always use 80/20 ground beef; leaner meat will dry out quickly in the air fryer's high-heat environment. Do not salt the meat until right before cooking, as salt can break down proteins and change the texture to be more like sausage. If your air fryer has a tendency to smoke, add a tablespoon of water or a slice of bread to the bottom drawer to catch the dripping fat. Use an instant-read thermometer to avoid overcooking; air fryers vary in power and timing can shift by a minute or two. Let the patties rest for 2-3 minutes after cooking to allow the juices to redistribute throughout the meat.
🍽️ Serving Suggestions
Pair with crispy air-fried sweet potato fries and a side of spicy aioli. Serve alongside a cold, crisp Lager or a bold IPA to cut through the richness of the beef. A tangy vinegar-based coleslaw makes the perfect refreshing side dish. For a low-carb option, skip the bun and serve the patty inside large iceberg lettuce cups. Add a fried egg on top for a 'brunch-style' burger experience.