Air Fryer Cheeseburger Patty
A homemade burger with a beef patty, melted cheddar, and vegetables. The patty cooks without extra oil and stays juicy inside.
- Time
- 25 min
- Serving
- 768 kcal
- Ingredients
- ≈ $3.95
- Protein
- 43 g
Ingredients
- 1 Ground beefpack 500 g ≈ $7.45 170 g
- 2 Onions≈ $1.60 per kg 35 g
- 3 Cheddarpack 200 g ≈ $2.70 25 g
- 4 Burger bunspack 4 pcs ≈ $2.00 1 pcs
- 5 Tomatoes≈ $4.67 per kg 50 g
- 6 Leaf lettucepack 150 g ≈ $0.65 20 g
- 7 Pickled gherkinspack 370 g ≈ $3.00 25 g
- 8 Ketchup 15 g
- 9 Mustard 5 g
- 10 Salt 2 g
- 11 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Finely chop the onion2 and mix it with the ground1 beef, salt, and pepper.
Shape into a flat patty slightly wider than the bun, and make a small indentation in the center.
Place the patty in the air fryer basket and cook at 200 °C for 10–12 minutes, flipping after 6 minutes.
Top with the cheddar3 1 minute before the end and heat until the cheese melts.
Slice the bun and warm it in the air fryer for 1–2 minutes until lightly crusty.
Slice the tomato5 and cornichons into rounds, and pat the lettuce dry.
Assemble the burger4 with ketchup, mustard, lettuce, the patty, tomato5, and cornichons.
Tips
- Why it works
- Press a dip into the center, because the patty shrinks at 200 °C and puffs up into a dome. This way it stays flatter and fits the bun.
- Substitutions
- Swap the cheddar for 25 g of any hard cheese. Swap the cornichons for 25 g of pickled cucumbers, sliced thin.
- Common mistakes
- A common mistake is a thick patty. The outside darkens, while the center stays loose and pink after 12 minutes.
- Storing and reheating
- Eat an assembled burger right away. Keep the patty without the bun and vegetables in the fridge for 2 days and reheat in the air fryer for 3–4 minutes at 180 °C.
- Serve with
- Serve for dinner with potato wedges or a simple cucumber and tomato salad.
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