Crispy Air-Fryer Smash Burgers
These are for when I want a burger but do not want to deal with a greasy stovetop. You smash loose balls of beef thin in the air fryer, they get those crispy lacy edges everyone fights over, and there is zero splatter to wipe up. Stack them, sauce them, eat them standing over the counter. No judgment here.
Why this one is so easy
Smash burgers are all about crispy lacy edges, and the air fryer gets them with no splattery pan.
No standing over a hot skillet, no grease all over your stovetop.
Four burgers, about 10 minutes of actual cooking, most of it hands-off.
Della's tips
Loose meat, hard smash. Do not roll the balls tight, and press them thin for maximum crispy edge.
Use 85/15 beef. Fattier 80/20 drips and smokes in the air fryer, leaner dries out.
A little water or a piece of foil in the drawer under the basket catches the drips and cuts the smoke.
Cheese goes on after the flip so it melts without sliding off into the basket.
Make it your own
+ Classic diner: American cheese, pickles, onion, and a swipe of burger sauce.
+ Bacon smash: crisp a few slices of bacon in the air fryer first, then build.
+ Spicy: pepper jack and a few pickled jalapenos.
If you are out of something
Ground turkey or chicken works, just cook to 165F and expect a little less crisp.
No brioche? Any soft bun, or go bunless over a salad.
Any melty cheese you love. American melts best, but cheddar is great.
Portion the beef into balls a day ahead and keep them covered in the fridge, then smash and cook fresh. Smash burgers really are best hot out of the basket, but cooked patties keep for two days and reheat in the air fryer in a couple minutes.
Ingredients
Steps
Divide the beef into 8 loose balls, about 3 ounces each. Do not pack them tight, loose meat smashes crispier.
Working in batches, set the balls in the air fryer basket and smash each one flat with a sturdy spatula, to about a quarter inch. Season with salt and pepper.
Air fry at 400F for 4 minutes. Flip, lay a slice of cheese on each, and cook 2 to 3 minutes more, until the edges are lacy and crisp and the cheese is melty.
Stack two patties per bun, pile on your toppings, and eat immediately while the edges are still crunchy.
Quick note: I am a home cook, not a dietitian. Treat any nutrition info as a rough estimate, and if allergies are at your table, double check your ingredient labels.
This one is part of my 51 Easy Air-Fryer Dinners for Busy Weeknights roundup. If tonight's dinner worked out, the other ones are just as lazy.
A burger is only as good as its sauce, so my Burger Sauce page has the exact ratio and how to dial the tang.
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Questions, answered
Two usual culprits: the meat was packed too tight, or the patties were not smashed thin enough. Loose meat, thin smash, and do not crowd the basket.
85/15 is the sweet spot for the air fryer. 80/20 tastes great but drips and can smoke, and anything leaner dries out.
Yes, once. Flip at the 4 minute mark, then add the cheese so it melts on the second side.
Use 85/15 not 80/20, do not overcrowd, and put a little water or a piece of foil in the drawer under the basket to catch the drips.
Fridge in a sealed container for up to two days. Reheat the patties in the air fryer for a couple minutes to bring back some crisp.