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An Air Fryer Cheeseburger with lettuce, tomato, pickles, red onion, and melted cheese on a bun, served on a plate.

Air Fryer Cheeseburgers

Author: Mandy Applegate
Air Fryer Cheeseburgers are my go-to when I want a genuinely great burger on the table fast without heating up a skillet or firing up the grill. I season the patties simply with salt and pepper, then let the air fryer do all the heavy lifting for a result that’s crispy on the outside and tender on the inside. The Worcestershire and ketchup sauce adds a savory depth that takes every bite up a notch. I make these on busy weeknights, weekend cookouts, and anytime a burger craving hits hard.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Air Fryer, Main Course
Cuisine: American
Keyword: Air Fryer Cheeseburger Recipe, Air Fryer Cheeseburgers
Servings: 2
Calories: 606kcal

Equipment

Ingredients

  • ½ pound ground beef at least 80/20 is a good combination
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 2 soft burger buns
  • 2 slices Cheddar cheese
  • 4 romaine lettuce leaves
  • ¼ cup pickles sliced
  • 1 large tomatoes sliced
  • 1 red onion finely sliced into rings
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
US Customary - Metric

Instructions

  • Divide the ground beef into two equal portions and roll them into balls. Flatten each into a patty slightly larger than your burger bun to allow for shrinkage during cooking. Sprinkle both sides with salt and pepper.
    ½ pound ground beef, Salt and pepper
  • Place the cut sides of the buns face up on the air fryer and toast for 3 to 5 minutes at 400°F (200°C), or until golden brown. Set them aside.
    2 soft burger buns
  • Place the burger meat in the air fryer and cook for 3 min. Flip, add a slice of cheese, and cook for another 2 minutes. Let the patties rest for 3 minutes.
    1 tablespoon olive oil, 2 slices Cheddar cheese
  • Mix the ketchup and Worcestershire sauce, then spread it onto the bottom bun. Layer with romaine lettuce, pickles, tomato slices, and onion rings. Place the burger patty with melted cheese on top, followed by the top bun. Add more sauce if desired.
    4 romaine lettuce leaves, 1 large tomatoes, 1 red onion, 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce, ¼ cup pickles
  • Serve immediately with your favorite sides, such as French fries or a crisp salad.

Notes

Here are a few tips I've picked up from making Air Fryer Cheeseburgers that will help yours turn out perfectly every single time.
  • Make the patties wider than the bun: The patties shrink as they cook, so flatten them slightly larger than your bun before air frying to ensure a good fit after cooking.
  • Season both sides well: Don't be shy with the salt and pepper since the seasoning is the only thing flavoring the outside of the patty.
  • Don't skip toasting the buns: Toasting the buns at 400°F for 3 to 5 minutes keeps them from going soggy under the sauce and toppings.
  • Rest the patties before assembling: Let the cooked patties rest for 3 minutes after coming out of the air fryer so the juices stay inside the meat when you bite in.
  • Add cheese right after flipping: Place the cheddar slice on the patty immediately after flipping so it has the full 2 minutes to melt into a smooth, gooey layer.
  • Flash-freeze patties for meal prep: If you want to prep ahead, flash-freeze raw, shaped patties on a baking sheet for 1 hour before transferring to a freezer bag so they don't stick together and are ready to cook straight from frozen.

Nutrition

Calories: 606kcal | Carbohydrates: 37g | Protein: 30g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 800mg | Potassium: 866mg | Fiber: 4g | Sugar: 12g | Vitamin A: 5678IU | Vitamin C: 17mg | Calcium: 261mg | Iron: 5mg
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