Air Fryer Juicy Bacon Cheeseburgers
Diner-grade sear and steakhouse juiciness in 10 minutes with zero stove splatter.
air-fryer Timer
Set for 10 mins @ 375°F (190°C) (Flip at 6m)
Ingredients
Base recipe calibrated for 4 adults.
Get to the Point Execution
Form 4 patties (1/3 lb each) from cold 80/20 ground chuck. Press thumb dimple in center.
Season both sides aggressively with salt, black pepper, and garlic powder.
Air fry at 375°F for 10 minutes, flipping with a spatula at the 6-minute mark.
Top with cheddar in the last 60 seconds with power off to melt. Serve on toasted brioche with bacon.
Step-by-Step Guided Instructions
Divide 1.33 lbs 80/20 ground chuck into four 1/3-lb balls. Gently shape into 3/4-inch thick patties without overworking the meat. Press a shallow thumb indentation into the center of each patty.
The center thumbprint prevents the burger from puffing into a rounded meatball as fat renders.
Season both sides generously with 1 tsp coarse kosher salt, 1 tsp black pepper, and 1/2 tsp garlic powder right before placing into the basket.
Only salt meat immediately before cooking; salt draws moisture out of raw beef if left sitting.
Place patties in the air fryer basket with at least 1/2-inch space between them. Air fry at 375°F for 6 minutes, flip with a spatula, and cook for 3 more minutes.
Circulating convection air browns both sides while rendering fat drains beneath the grate.
Place a slice of sharp cheddar on each patty. Close basket and let residual heat melt cheese for 1 minute. Transfer patties to warm buttered brioche buns with crispy bacon.
Turn the air fryer OFF when adding cheese; the fan can blow light cheese slices off the patty!
Never use lean ground beef for burgers. 80/20 chuck is essential for flavor and juiciness.
Serve plain cheeseburgers with ketchup, no onions or pickles.
- Air fryer tater tots
- Pickle spears
- Corn on the cob
Reheat burger patties in air fryer at 350°F for 3 minutes.