Air Fryer Reference
Burgers
protein · fresh
- Temperature
- 380 °F
- 193 °C
- Total time
- 10 min
- 4 quarter-pound patties (80/20 ground beef)
- Flip at
- 5 min
- flip once
- Internal temp
- 160 °F
- 71 °C
Doneness
Deep brown crust on both sides; no pink in the centre when split with a knife; juices run clear rather than pink-tinted.
Oil & seasoning
Skip the oil — 20% fat content renders out of the patty and self-bastes the crust.
Season with: salt, black pepper, garlic powder, Worcestershire (mixed into patty, optional), onion powder.
Watch out for
- USDA-safe internal temperature for ground beef is 160 °F / 71 °C — visual cues alone are not enough for ground meat. Use an instant-read thermometer.
- Press a slight thumbprint dimple into the centre of each patty before cooking — it stops the burger from doming up into a meatball as the proteins contract.
- Do not press or smash the patty during cooking. Pressing squeezes out juices that should stay inside.
- Add cheese in the final 60 seconds with the air fryer off (residual heat melts cleanly); cheese added earlier slumps off the patty.