I reveal a simple seasoning mix and a little-known trick for Air Fryer Stuffed Burgers that will have people asking for the recipe.
I love that these Easy Seasoned Air Fryer Hamburger Recipe somehow make such juicy burgers with almost no drama. I start with ground beef and sometimes add a bit of Worcestershire sauce if I’m feeling extra, plus a few everyday seasonings for punch.
The results surprised me the first time, like why didn’t I try this sooner, and it’s become my lazy-night answer when friends ask about Air Fryer Hamburgers. If you ever wonder How To Cook Hamburgers In Air Fryer this one is proof simple works, it’s honest, a little imperfect, and kind of addictive.
Ingredients
- Ground beef: big protein source, rich in fat so juicy, not the lightest health choice.
- Worcestershire sauce: adds umami and tang, tiny calories, salty, boosts burger flavor.
- Kosher salt and pepper: essential seasoning, brings out meat taste, watch sodium levels.
- Garlic and onion powder: savory aromatics, no carbs, adds depth without fresh veg prep.
- Burger buns: carbs that fill you, whole grain gives more fiber and nutrients.
- Cheese: melty fat and calcium, adds creaminess and salty bite, optional but tasty.
- Lettuce, tomato and pickles: fresh crunch, vitamins, a bit of acidity from pickles cuts richness.
Ingredient Quantities
- 1 lb (450 g) ground beef 80/20 loose-packed
- 1 tsp Worcestershire sauce, if ya got it
- 3/4 tsp kosher salt or 1 tsp table salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp olive oil or vegetable oil, optional
- 4 burger buns
- 4 slices cheese, American or cheddar, optional
- Lettuce leaves, tomato slices, red onion slices and dill pickle slices for topping
- Ketchup, mustard and mayonnaise for serving
How to Make this
1. In a medium bowl, gently mix 1 lb ground beef with 1 tsp Worcestershire sauce if ya got it, 3/4 tsp kosher salt (or 1 tsp table salt), 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp onion powder until just combined, dont overwork it or burgers get tough.
2. Divide into 4 equal portions, form loose packed patties slightly wider than your buns and press a shallow dimple in the center of each so they stay flat while cooking.
3. Preheat your air fryer to 375 F (190 C) for 3 to 5 minutes, and lightly brush the patties with 1 tsp olive oil or spray the basket to help prevent sticking.
4. Place patties in a single layer in the basket, dont overcrowd, cook about 8 to 10 minutes flipping once halfway through (around 4 to 5 min per side) until an instant read thermometer hits 160 F for ground beef safety or until your preferred doneness.
5. If you want cheese, add 1 slice American or cheddar on each patty in the last 30 to 60 seconds, close the fryer and let it melt.
6. Transfer patties to a plate and let rest 3 to 5 minutes so juices redistribute, dont press them while they rest.
7. Meanwhile toast 4 burger buns: brush cut sides with a little oil and pop them in the air fryer cut side up at 375 F for 1 to 2 minutes or toast in a skillet.
8. Assemble: spread ketchup, mustard and/or mayo on buns, add lettuce leaves, tomato slices, red onion slices and dill pickle slices, then the burger patty.
9. Serve immediately, and a couple quick hacks: dont pack meat tight when forming, use the center dimple to prevent doming, and use a meat thermometer for reliable results.
Equipment Needed
1. Medium mixing bowl (for the beef and seasonings)
2. Measuring spoons and a kitchen scale or measuring cup (to get 1 lb and precise seasonings)
3. Silicone spatula or wooden spoon (to mix gently without overworking)
4. Air fryer with a basket big enough for 4 patties
5. Tongs or a flat spatula (for flipping)
6. Instant-read meat thermometer (to check for 160 F)
7. Pastry brush or oil spray (to oil patties and toast buns)
8. Plate for resting cooked patties
9. Cutting board and chef’s knife (for lettuce, tomato, onion and pickles)
10. Optional: small skillet or toaster (if you prefer to toast buns in a pan)
FAQ
Easy Seasoned Air Fryer Hamburger Recipe Substitutions and Variations
- Ground beef: swap with ground turkey or chicken for a leaner burger (add 1 tsp oil if it seems dry), or use ground pork for juicier patties, or try plant-based crumbles like Beyond or Impossible cooked the same way.
- Worcestershire sauce: use 1 tsp soy sauce or tamari for the same savory boost, or 1/2 tsp balsamic vinegar plus a pinch of sugar for tang, or a splash of A1/steak sauce in a pinch.
- Kosher salt: if you only have table salt use 1 tsp instead of 3/4 tsp; fine sea salt = table salt amounts, flaky sea salt you can use the same volume as kosher.
- Buns and cheese: trade regular burger buns for brioche or potato rolls for a richer bite, or do lettuce wraps for low carb; swap American/cheddar for provolone, Swiss, pepper jack, or vegan cheese slices.
Pro Tips
– Don’t overwork the meat, seriously. Mix just till combined, form loose patties, and let them rest in the fridge 10 to 15 minutes so they hold shape without getting dense.
– Preheat the air fryer and avoid crowding the basket. Give each patty room so hot air circulates, flip once midcook, and you’ll get even browning instead of a steamed mess.
– Use an instant read thermometer and aim for 160 F for ground beef safety, then let patties rest 3 to 5 minutes so juices redistribute instead of running out when you bite into them.
– If sticking is a worry, brush the patties with a little oil or use perforated parchment under them, but only after the fryer is preheated and the parchment is weighed down by food. If you want melty cheese, add it in the last 30 to 60 seconds.
Easy Seasoned Air Fryer Hamburger Recipe
I reveal a simple seasoning mix and a little-known trick for Air Fryer Stuffed Burgers that will have people asking for the recipe.
4
servings
501
kcal
Equipment: 1. Medium mixing bowl (for the beef and seasonings)
2. Measuring spoons and a kitchen scale or measuring cup (to get 1 lb and precise seasonings)
3. Silicone spatula or wooden spoon (to mix gently without overworking)
4. Air fryer with a basket big enough for 4 patties
5. Tongs or a flat spatula (for flipping)
6. Instant-read meat thermometer (to check for 160 F)
7. Pastry brush or oil spray (to oil patties and toast buns)
8. Plate for resting cooked patties
9. Cutting board and chef’s knife (for lettuce, tomato, onion and pickles)
10. Optional: small skillet or toaster (if you prefer to toast buns in a pan)
Ingredients
1 lb (450 g) ground beef 80/20 loose-packed
1 tsp Worcestershire sauce, if ya got it
3/4 tsp kosher salt or 1 tsp table salt
1/2 tsp freshly ground black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp olive oil or vegetable oil, optional
4 burger buns
4 slices cheese, American or cheddar, optional
Lettuce leaves, tomato slices, red onion slices and dill pickle slices for topping
Ketchup, mustard and mayonnaise for serving
Directions
- In a medium bowl, gently mix 1 lb ground beef with 1 tsp Worcestershire sauce if ya got it, 3/4 tsp kosher salt (or 1 tsp table salt), 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp onion powder until just combined, dont overwork it or burgers get tough.
- Divide into 4 equal portions, form loose packed patties slightly wider than your buns and press a shallow dimple in the center of each so they stay flat while cooking.
- Preheat your air fryer to 375 F (190 C) for 3 to 5 minutes, and lightly brush the patties with 1 tsp olive oil or spray the basket to help prevent sticking.
- Place patties in a single layer in the basket, dont overcrowd, cook about 8 to 10 minutes flipping once halfway through (around 4 to 5 min per side) until an instant read thermometer hits 160 F for ground beef safety or until your preferred doneness.
- If you want cheese, add 1 slice American or cheddar on each patty in the last 30 to 60 seconds, close the fryer and let it melt.
- Transfer patties to a plate and let rest 3 to 5 minutes so juices redistribute, dont press them while they rest.
- Meanwhile toast 4 burger buns: brush cut sides with a little oil and pop them in the air fryer cut side up at 375 F for 1 to 2 minutes or toast in a skillet.
- Assemble: spread ketchup, mustard and/or mayo on buns, add lettuce leaves, tomato slices, red onion slices and dill pickle slices, then the burger patty.
- Serve immediately, and a couple quick hacks: dont pack meat tight when forming, use the center dimple to prevent doming, and use a meat thermometer for reliable results.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 218g
- Total number of serves: 4
- Calories: 501kcal
- Fat: 32.5g
- Saturated Fat: 16.8g
- Trans Fat: 0.5g
- Polyunsaturated: 2.5g
- Monounsaturated: 12.5g
- Cholesterol: 110mg
- Sodium: 750mg
- Potassium: 500mg
- Carbohydrates: 29g
- Fiber: 1.5g
- Sugar: 5g
- Protein: 42g
- Vitamin A: 300IU
- Vitamin C: 4mg
- Calcium: 220mg
- Iron: 3.9mg
