Most fresh 1/3-lb patties need 8–12 minutes at 375°F, flipped once, until they hit 160°F in the center.
Air fryers turn burger night into a quick, low-mess routine. You get steady heat, strong airflow, and a patty that browns without babysitting a skillet. The catch is timing: a burger can swing from perfect to dry in a small window, and every air fryer runs a bit different.
This guide gives you a clear timing range by patty size, then walks through the small moves that make the range reliable: preheating, spacing, flipping, temperature checks, and a simple finish for cheese and buns.
Burger Cook Times By Thickness And Fresh Or Frozen
Use the table as your starting point, then verify doneness with temperature. Air fryer baskets, wattage, and how full the drawer is can shift cook time by a minute or two.
| Patty Size Or Type | Air Fryer Setting | Time Range (Flip Once) |
|---|---|---|
| Thin fresh patty (1/4 in) | 380°F | 6–8 min |
| Standard fresh patty (1/3 lb, 1/2 in) | 375°F | 8–12 min |
| Thick fresh patty (3/4 in) | 370°F | 12–15 min |
| Stuffed fresh patty (thick) | 360–370°F | 14–18 min |
| Frozen thin patty | 380°F | 10–12 min |
| Frozen standard patty (1/2 in) | 375°F | 12–16 min |
| Turkey or chicken patty (fresh) | 375°F | 10–14 min |
| Plant-based patty | 375°F | 8–12 min |
How Long To Cook Hamburgers In An Air Fryer By Patty Style
If your patties are homemade, the fastest way to tighten timing is to standardize shape. A patty that is wider and thinner cooks faster and browns more. A tall, compact patty needs more time to heat through.
As a rule of thumb, treat thickness as the dial. Add time for thicker patties, subtract time for thinner ones, and keep the temperature in the same 370–380°F zone so you still get browning.
Fresh Beef Patties
Fresh beef cooks evenly in an air fryer because the fan moves heat across the whole surface. Start at 375°F and flip at the halfway mark. If you like more browning, bump to 380°F for the last 1–2 minutes.
When you season, keep it simple: salt and pepper right before cooking. Salting too early can draw moisture to the surface and make the exterior steam instead of brown.
Frozen Patties
Frozen burgers work well in an air fryer since the airflow chips away at the icy surface while the center warms. Skip thawing. Put frozen patties in a single layer and add 3–5 minutes compared with fresh.
If your frozen patties are extra thick, drop the setting to 370°F and extend the time. That slows the outside just enough so the center can catch up.
Turkey, Chicken, And Lean Blends
Lean patties dry out faster, so focus on temperature and carryover heat. Cook at 375°F, flip once, then pull them as soon as they reach the safe internal temperature. A short rest helps the juices settle.
Why Internal Temperature Beats The Clock
Browning tells you what the outside is doing. It does not confirm the middle is cooked. Ground meat needs to reach a safe internal temperature, and color can mislead you.
The USDA lists 160°F as the safe minimum internal temperature for ground beef. You can check the current standard on the USDA FSIS ground beef safety page. For mixed meals and leftovers, foodsafety.gov also keeps a clean reference chart of safe cooking temperatures.
Where To Place The Thermometer
Slide an instant-read thermometer into the side of the patty, aiming for the center. If you go straight down from the top, you can hit the hot basket area and read high. Take two readings if the patty is wide.
Carryover Heat In An Air Fryer
Air fryers heat fast, and patties keep rising a few degrees after you pull them. Resting 2 minutes on a plate gives you a steadier final result and keeps the bun from getting soggy.
Step-By-Step Method That Stays Reliable
This method works for fresh or frozen patties and keeps cleanup simple. It also reduces smoke and splatter, which can happen when fat hits a hot drawer.
1) Preheat, Even If Your Model Says You Can Skip It
Preheating tightens timing because the first minute is not spent warming metal. Run the air fryer at 375°F for 3 minutes, then add patties right away.
2) Prep The Basket For Browning
Lightly oil the basket with a quick spray or a brushed film of neutral oil. Do not line the basket with parchment unless it is perforated. Solid paper blocks airflow and can slow cooking.
3) Season And Shape With Intent
Make a small dimple in the center of each fresh patty with your thumb. That limits doming so the burger stays flat and cooks evenly. Keep the edges tidy so they do not crack and leak juices.
4) Cook, Flip Once, Then Check Early
Place patties in a single layer with space around each one. Cook at 375°F. Flip at the halfway mark using tongs or a thin spatula.
Start checking temperature 2 minutes before the low end of the range in the first table. Small air fryers can run hot, and a crowded basket can run cool.
5) Add Cheese At The End
For sliced cheese, lay it on the patties for the last 45–90 seconds. If your fan blows cheese off, toothpicks work, or you can pause the fryer for 20 seconds so the slice softens and sticks.
6) Toast Buns Without Extra Dishes
After the burgers come out, add buns cut-side up and air fry at 350°F for 2–3 minutes. If you like a softer bun, drop to 325°F and extend to 3–4 minutes.
How Long To Cook Hamburgers In An Air Fryer? Start Here, Then Adjust
If you searched “how long to cook hamburgers in an air fryer?”, you probably want one number. The clean answer is a range that depends on thickness, then a fast temperature check to lock it in.
For a standard 1/3-lb patty around 1/2 inch thick, plan on 8–12 minutes at 375°F, flipping once. Frozen versions usually land at 12–16 minutes. Pull the patties when the center hits 160°F for ground beef.
Small Adjustments That Fix Most Problems
Air fryer burgers fail in familiar ways: dry edges, pale surfaces, smoke, or a burger that looks done but reads low inside. The fixes are simple once you know what causes each issue.
Keep Burgers From Drying Out
- Use an 80/20 blend when you can. Lean blends can still work, but timing gets tighter.
- Do not press patties flat after cooking starts. That squeezes out juices.
- Pull at temperature, then rest 2 minutes so juices stay in the patty.
Get Better Browning
- Pat the surface dry if the meat looks wet.
- Season right before cooking, not far ahead.
- Cook in a single layer with space so hot air can hit the sides.
Reduce Smoke In The Drawer
- Add 1–2 tablespoons of water to the bottom pan under the basket if your model uses a drip tray. It cools the drippings so they do not smoke.
- Trim loose bits of fat that can fall and burn.
- Clean the drawer after each batch. Old grease smokes faster.
Doneness Targets And What They Feel Like
Temperature is the safest marker, but texture clues help you learn your air fryer. A burger that is still soft and springy in the center usually needs more time. A burger that feels firm edge-to-edge is close to done.
When you want a burger that stays a bit pink inside, talk safety first. For ground beef, the standard consumer guidance is still 160°F. Restaurants may use time-and-temperature rules under a food code, yet home cooks rarely control that with the same precision. A thermometer keeps it simple.
If you cook plant-based patties, follow the package directions for doneness and hold. Some need a longer warm-through so the center sets.
Batch Cooking Without Slowing Down Dinner
Air fryers are great for two to four burgers at a time. Past that, you may need batches. The goal is to keep the second batch from starting in a greasy drawer and turning smoky.
Between batches, pour off drippings from the bottom pan if it looks deep, then wipe the drawer with a paper towel. Preheat for 1 minute before the next round. That keeps browning consistent.
If you are feeding a crowd, keep finished patties warm in an oven at 200°F on a rack over a sheet pan. Do not stack them tight, or steam will soften the crust.
Quick Flavor Ideas That Fit The Timing
Air fryer burgers taste best when flavor is built with toppings and sauces, not long marinades. Marinades can make the surface wet and slow browning.
Seasoning Mixes That Stick
- Salt, black pepper, garlic powder
- Salt, smoked paprika, onion powder
- Salt, pepper, a pinch of cayenne
Toppings That Cook Fast In The Basket
- Mushrooms or onions: 375°F for 6–8 minutes, shake once
- Bacon: 350°F for 8–10 minutes, flip once
- Jalapeños: 370°F for 4–6 minutes
Troubleshooting Table For Air Fryer Hamburgers
Use this table when results feel inconsistent. Fix the cause, then your timing range becomes steady.
| What You See | Likely Cause | Fix For Next Batch |
|---|---|---|
| Outside browns, center reads low | Patties too thick for the temp | Drop to 370°F and add 2–4 min; check early with a thermometer |
| Dry edges | Lean meat or overcooked past temp | Pull at 160°F; rest 2 min; use a fattier blend when possible |
| Pale surface | Meat surface wet or basket crowded | Pat dry; cook in one layer; preheat 3 min |
| Cheese blows off | Fan airflow | Add cheese in last minute; pause 20 sec so it grips |
| Smoke or burnt smell | Old grease or hot drippings | Clean drawer; add a spoon of water under the basket |
| Burger domes into a ball | No center dimple | Press a small dimple before cooking |
| Edges crack and leak | Patties packed too tight | Form gently; chill patties 10 min before cooking |
Food Safety And Storage Notes
Cooked burgers should not sit out long. Refrigerate leftovers within 2 hours, or sooner in a warm room. Reheat to 165°F for best safety, and reheat in the air fryer at 350°F until hot through.
For a printable reference, the safe temperature chart on foodsafety.gov’s safe minimum internal temperatures page is a solid one-page check.
If you ever find yourself searching “how long to cook hamburgers in an air fryer?” again, jump back to the first table and your thermometer will do the rest.
One-Minute Checklist Before You Hit Start
- Preheat 3 minutes at 375°F.
- Single layer, space between patties.
- Flip once at halfway.
- Start temperature checks early.
- Pull at 160°F for ground beef, then rest 2 minutes.
- Add cheese in the last minute, toast buns after.
Once you run two batches and note your exact minutes for your usual patty size, you’ll stop guessing. The air fryer becomes a repeatable burger tool: fast, tidy, and steady from week to week.