Air Fryer Burgers: Juicy Hamburgers in 10 Minutes

Air fryer burgers are one of the best reasons to own an air fryer. They take about 10 minutes, brown evenly on both sides, and leave no grease splatter on your stove. Here’s how to get them juicy every time, plus times for every size and type of patty.

How to cook hamburgers in the air fryer

1. Shape ¾-inch patties a little wider than the bun, with a thumbprint dimple in the middle so they don’t puff up.
2. Season generously with salt, pepper, garlic and onion powder just before cooking.
3. Cook at 375°F190°C for 10–12 minutes, flipping halfway.
4. Check for 160°F71°C in the center, then melt the cheese on top for the final minute.
5. Rest for 2–3 minutes while you toast the buns.

What temperature is best for air fryer burgers?

375°F190°C is the best balance. It browns the outside well and cooks the middle through without much smoke. 400°F205°C gives a slightly deeper crust and saves a minute or two, but more fat splatters and smokes. For very thick burgers (1 inch or more), drop to 360°F180°C so the outside doesn’t overcook before the center is done.

Tips for the juiciest air fryer burgers

• Use 80/20 ground beef. The fat keeps the burgers moist. Leaner beef works, but check it a minute earlier.
• Handle the meat gently. Overworking it makes dense, tough burgers.
• Salt just before cooking, not hours ahead, for a tender texture.
• Don’t crowd the basket. Leave space between patties so hot air reaches every side.
• Rest before serving. Two or three minutes lets the juices settle.

Burger variations

• Cheeseburgers: American, cheddar, pepper jack or Swiss, added in the last minute.
• Bacon burgers: cook the bacon in the air fryer first, then the burgers.
• Mushroom Swiss: top with sautéed mushrooms and Swiss cheese.
• Stuffed burgers: seal cheese between two thin patties and add 2–3 minutes.

Smash burgers

A true smash burger gets its lacy crust from being pressed onto a very hot griddle. The air fryer can’t copy that exactly, but thin, well-seasoned patties still come out browned and juicy in about 6 minutes.

1. Portion the beef into 2–3 oz balls. You want two thin patties per burger.
2. Smash them flat between two sheets of parchment with the bottom of a pan, to about ¼ inch thick and wider than the bun. Season both sides with salt and pepper.
3. Air fry at 400°F205°C for 5–7 minutes on perforated parchment. Thin patties cook through without flipping, and flipping can tear them.
4. Add cheese for the final minute, then stack two patties on a toasted bun with pickles, onions and burger sauce.

Cook 2–4 patties at a time so they don’t overlap. They’re done at 160°F71°C, which thin patties reach quickly.

Chicken burgers

Ground chicken makes a lean, juicy burger, but it’s softer and stickier than beef, so it needs a little help to hold its shape.

• Mix 1 lb ground chicken with ¼ cup panko, 1 small grated onion or 2 minced garlic cloves, 1 teaspoon salt, ½ teaspoon pepper and ½ teaspoon smoked paprika.
• Shape 4 patties about ¾ inch thick with damp hands, then chill them for 15 minutes so they firm up.
• Oil the basket lightly or use perforated parchment, because chicken sticks more than beef.
• Air fry at 375°F190°C for 12–15 minutes, flipping gently halfway. Chicken must reach 165°F74°C in the center, higher than beef.

Serve them with avocado, pesto mayo or Swiss cheese. The same method works for ground turkey (see the times table). Frozen chicken burgers take 14–18 minutes at 380°F195°C.

Cooking frozen burger patties

No need to thaw. Cook frozen patties, including popular brands like Bubba Burger, at 380°F195°C for 12–16 minutes, flipping halfway and seasoning after the flip. Full instructions and brand times are in our guide to frozen burgers in the air fryer.

Storing and reheating

Refrigerate cooked patties for up to 3–4 days. Reheat them without the bun at 350°F175°C for 3–5 minutes, until hot all the way through. Uncooked patties can be frozen between sheets of parchment for up to 4 months.