Air Fryer Hamburgers: Medium-Rare Perfection In Minutes

Cooking hamburgers in an air fryer is a quick and mess-free way to enjoy a juicy burger at home. The air fryer's intense heat creates a fried taste without the need for deep frying and with very little oil. This method of cooking also allows the grease to drip off the burgers, making them healthier.

To cook hamburgers to a medium-rare level in an air fryer, you should aim for an internal temperature of 130-135°F (57°C). This will take approximately 5 minutes, depending on the air fryer model and the thickness of the patties. It is recommended to use a meat thermometer to check the temperature and ensure the burgers are cooked to your desired level of doneness.

How to make a medium-rare burger without it drying out

A medium-rare burger is a beautiful thing: slightly charred on the outside, juicy and pink on the inside. But it can be tricky to get that perfect doneness without drying out your patty. Here's a step-by-step guide to help you achieve that perfect medium-rare burger using an air fryer.

Choose the Right Meat

Start with good-quality, fresh ground beef. Look for an 80/20 blend, which means 80% muscle and 20% fat. This ratio will give you a juicy burger without too much grease. If you're making turkey or chicken burgers, go for ground meat, as this will ensure they don't dry out.

Season Generously

Don't be shy with the seasonings! A good rule of thumb is to use about 1 teaspoon of seasoning per pound of meat. You can use a premade blend or make your own with salt, pepper, garlic powder, and onion powder. You can also add a dash of Worcestershire sauce or Dijon mustard for an extra flavour boost.

Form the Patties

Divide your seasoned meat into four equal portions. Form each portion into a patty that's about 3/4-inch to 1-inch thick. Using your thumb or the back of a spoon, make a small indent in the centre of each patty. This will prevent the burgers from puffing up during cooking.

Preheat Your Air Fryer

Set your air fryer to the right temperature. For medium-rare burgers, you'll want to cook them at around 350-375°F (175-190°C). Preheat your air fryer for about 5 minutes to ensure consistent cooking.

Cook the Burgers

Place the patties in a single layer in the air fryer basket, leaving a little space between them. Cook for 6-7 minutes, then carefully flip them and cook for an additional 3-5 minutes. The total cooking time will depend on the thickness of your patties and your desired doneness. For medium-rare, aim for an internal temperature of 135°F (57°C).

Let Them Rest

Once your burgers are cooked to your desired doneness, remove them from the air fryer and let them rest for a couple of minutes. This will allow the juices to redistribute, ensuring a juicy bite.

Serve and Enjoy

Now it's time to assemble your burger! Place your juicy medium-rare patty on a bun, top with your favourite condiments and enjoy. You can also serve your burger on a bed of lettuce with all the fixings for a low-carb option.

Tips for Success:

• Don't overwork the meat when mixing and forming the patties. This can lead to dry, tough burgers.
• Use a meat thermometer to check the doneness of your burgers. Insert it into the centre of the thickest part of the patty to get an accurate reading.
• If you're making cheeseburgers, add a slice of cheese during the last minute of cooking. The residual heat will melt the cheese perfectly.
• If you like your buns toasted, spread a little butter on the cut sides and toast them in the oven or toaster oven until golden.

The best type of meat to use for a juicy burger

The best blend of meat for burgers is a combination of ground chuck and ground sirloin, with a fat content of around 20% (80% lean meat and 20% fat). This blend provides a good balance of flavour and juiciness, resulting in a moist and delicious burger.

When selecting the right meat blend, it's important to remember that fat content is key to a juicy burger. The fat melts during cooking, infusing the patty with flavour and keeping it succulent. While lean meat provides structure, the fat adds moisture and renders the burger juicy.

If you're aiming for a medium-rare burger, an 80/20 blend will do the trick. For medium-well, opt for 70/30, and for well-done burgers, which tend to dry out quickly, go for a higher fat content, such as 60/40.

When choosing a cut of beef, go for full-flavoured options like chuck, round, or brisket. Round is leaner, so you may need to increase fat content by adding another cut, like short ribs, which have an intense beef flavour and fat that won't melt out too fast.

If you're open to experimenting, you can try adding other meats or cuts like ground pork, veal, or short rib, to enhance the flavour profile and add depth and richness to your burger blend.

Remember, the ideal meat blend ultimately depends on your personal preference, so feel free to explore different combinations to discover your perfect juicy burger blend.

How to stop your burger from shrinking

It's common for burgers to shrink during cooking due to the fat content. Here are some tips to minimise shrinkage and make the perfect air-fried burger:

Choose the Right Fat Content

Opt for ground beef with a fat content of around 80/20. This blend has just the right amount of fat to keep the patties juicy without too much grease. Leaner blends, such as 90/10, can make the burgers dry and more prone to shrinkage.

Make Bigger and Thinner Patties

Make your patties slightly bigger than your buns to allow for shrinkage during cooking. Also, shape them into thinner patties, about 1/2 to 3/4 inch thick. This will help them fit your buns better after cooking.

Make an Indent

Use your thumb or the back of a spoon to make a small indent in the centre of each patty. This technique prevents the patties from bulging up or puffing during cooking, helping to minimise shrinkage.

Don't Overwork the Meat

When mixing the ground beef with seasonings, avoid overworking the meat. Over-mixing can lead to tough and dry burgers, which are more likely to shrink during cooking. Handle the meat gently and minimally for the most tender burgers.

Use a Meat Thermometer

Check the internal temperature of your burgers with a meat thermometer to prevent overcooking, which can contribute to shrinkage. For medium-rare burgers, aim for an internal temperature of 130-135°F (57°C).

Freeze Before Cooking

Try freezing your patties before air frying. Freezing can help reduce shrinkage by allowing the fat and water content to solidify, resulting in less shrinkage during cooking.

How to stop your burger from sticking to the air fryer

To prevent your burger from sticking to the air fryer, you can take several precautions. Firstly, it is important to prepare your air fryer by preheating it before adding any food. This helps the non-stick coating cure correctly and prevents food from sticking. You can also lightly grease the air fryer basket with a cooking spray or brush it with oil to create a non-stick surface.

When preparing your food, dry the surface of your patties with paper towels to remove any excess moisture, which can cause sticking. You can also coat the patties with a thin layer of cooking oil, creating a barrier between the food and the cooking surface. Alternatively, coat your patties with breadcrumbs or flour before cooking to achieve a crispy texture without sticking.

During the cooking process, ensure you do not overcrowd the air fryer basket. Leave enough space between the patties to allow for proper air circulation, which promotes even cooking and minimizes sticking.

Finally, regular cleaning and maintenance of your air fryer are crucial. Allow it to cool down before cleaning with warm, soapy water and a soft sponge or brush. Avoid abrasive materials and cleaners, as these can damage the non-stick coating.

How to make a well-done burger

Ingredients:

• Ground beef (an 80/20 blend is recommended for juiciness without too much grease)
• Seasoning ( salt, pepper, onion powder, garlic powder, and/or steak seasoning)
• Optional: barbecue sauce, Worcestershire sauce, olive oil, Dijon mustard, or butter and beef bouillon
• Hamburger buns (brioche or pretzel buns are recommended for a decadent touch)
• Toppings of your choice (lettuce, tomato, avocado, cheese, barbecue sauce, ketchup, etc.)

Method:

• Combine the ground beef with your choice of seasoning and any optional ingredients (except for the toppings and buns) in a bowl. Mix well, but be careful not to overwork the meat to ensure the burgers remain tender.
• Divide the mixture into four equal portions and shape them into patties. The patties should be about 1/2-inch thick, with a small indent in the center to prevent them from puffing up during cooking.
• Preheat your air fryer to between 350°F and 400°F (175°C to 195°C).
• Place the patties in a single layer in the air fryer basket, leaving some space around each patty. Depending on the size of your air fryer, you may need to cook them in batches.
• Cook the patties for 6-10 minutes, flipping them halfway through. The total cooking time will depend on your desired level of doneness and the specifics of your air fryer. For a well-done burger, aim for an internal temperature of 160°F (71°C).
• Remove the patties from the air fryer and let them rest for a couple of minutes before serving. This allows the juices to redistribute, ensuring a juicy burger.
• Serve your well-done burgers on toasted buns with your choice of toppings.

Tips:

• To add cheese to your burgers, place a slice on each patty during the last minute of cooking. The residual heat should melt the cheese nicely.
• To store leftovers, place the patties in an airtight container and refrigerate for up to 3 days.
• To reheat, warm the patties in a skillet with a bit of water to prevent drying.

Frequently asked questions