Making Burgers in a Cuisinart Air Fryer

I swear, if one more person tells me that they make the best burgers in an air fryer, I’m gonna throw a frozen patty at them. Ok, that might be a little excessive, but enough is enough, I get it.

All this air fryer talk drove me to buy an air fryer right as the pandemic was gaining steam. We found ourselves cooking more at home, so it also seemed like the right time to do it.

So I went on Amazon and bought the Cuisinart TOA-60BKS Convection Toaster Oven Airfryer in Black Stainless Steel.

I have to be completely honest with you; I had no idea what I was doing.

It looks like I chose one of the most feature-rich air fryers out there.

The function button includes Warm, Broil, Toast, Bake, and Air Fry. There was a learning curve here, but luckily, I did have the time to put in.

I made a couple of mistakes along the way, like when I cooked burgers using Broil and smoked out my entire house. What’s worse is I did this at 7 in the morning.

Who wants to wake up to a smoke-filled home, not my wife, that’s for sure!

Don’t be like BEAST.

PRO-TIP:  Add some water to your air fryer drawer or basket when cooking foods like bacon and burgers, it will prevent the smoke fest.

Cuisinart Air Fryer Knobs
Cuisinart Air Fryer Knobs


Choosing between a fresh or frozen burger might be the most important decision of all.


Sunshine Provisions Fresh Beef Patties
Sunshine Provisions Fresh Beef Patties

My first attempts at cooking burgers in the air fryer were using half-pound patties from Sunshine Provisions, the same kind I sell in my BEAST Boxes.

If you can, use fresh, never frozen, you will ultimately get the best results with the air-fryer.

I have moved onto cooking fresh beef quarter-pound burgers, which I prefer.

The main reason being that they could cook faster and I get kinda impatient waiting.

And if you prefer, the half-pounders you can always double up on the patties when assembling your cheeseburger.


Chophouse by Holten Frozen Burgers
Chophouse by Holten Burgers

When I have no choice and must use frozen patties, Chop House By Holten Steak Burgers are my burgers of choice.

I’ve always got a backup box of these in my freezer for whenever the need or necessity arises.

The patties are 1/3 pound, which puts them in a sweet spot between the sometimes not so filling 1/4 pound and the many times too filling 1/2 pound.

There is no reason to defrost these; they go straight in the air-fryer as is.

Now, I know there are many Bubba Burger fans out there wondering why I didn’t mention or use them. The truth is, I’m not a fan, but you do you.


You can find a majority of the products I use in my amazon store if they’re not available in your area.


  • Beef Burger Patty, preferably 1/4 pound fresh beef
  • Salt & Pepper
  • Your favorite cheese
  • Hamburger Bun of some kind


If you keep it simple you won’t have any issues. Fresh beef works best but I understand that for monetary reasons it might be difficult for some.

There’s no shame in any game as long as in the end, everything tastes great.


Burgers in an air fryer tend to absorb the seasoning on them.

Season the burger to your liking with Kosher Salt and Coarse Black Pepper for a little added texture.

I suggest you pat down the seasoning into the patties which really only works on fresh beef.

For a little bit of flavor, upgrade try using either Lawry’s Seasoned Salt or McCormick’s Montreal Steak Seasoning.


There are two ways to approach this, three if you wanna bring a microwave into play.

You’re either going to melt the cheese in the air-fryer or let it melt naturally from the heat of the patty. Let’s pretend I never mentioned the microwave option.

Choosing the cheese should be based solely on preference, I prefer a sharp cheddar for air-fried burgers. If we were smashing these burgers I’d be all about American cheese.

I used Tillamook Swiss Cheese on this burger adventure.

Most of the time, I use Tillamook since it’s a favorite of mine.

In the American Cheese space, I really like Kraft Deli Deluxe American Cheese Slices.


I used Nature’s Own Brioche Style Hamburger Buns on this burger but I’d normally use old faithful, Martin’s Potato Rolls.

There’s a reason I use their soft pillowy potato buns in my boxes and it’s cause they never disappoint.

I do have a wandering eye from time to time but I know where my bread is buttered.


I set my air fryer to 400 degrees and keep an eye on it ever since my smoke out disaster.

It takes anywhere between 7 minutes to 11 minutes to get in that Medium to Medium-Well area of doneness.

When I open the air fryer, this is the time to place the cheese on it and give it a little more time just to melt it.

I’ve taken the air fryer patties to my Blackstone a few times for a quick sear, but I think that kind of defeats the purpose of using the air-fryer in the first place.

The burgers, if cooked properly, should be juicy, so I suggest toasting the buns so the burger juice won’t soak through and cause a bun integrity issue.

No one needs that in their life.


Fresh Beef Burger Patty
Fresh Beef 1/2 Pound Burger Patty
Season Burger Patty with Salt & Pepper
Season Burger Patty with Salt & Pepper
Place Seasoned Burger Patty in Air Fryer
Place Seasoned Burger Patty in Air Fryer
Burger Patty is cooking in Air Fryer
Burger Patty is cooking in Air Fryer
Let Burger Patty rest after it's done cooking
Let Burger Patty rest after it’s done cooking
Assemble Burger Patty on Bun with Cheese
Assemble Burger Patty on Bun with Cheese


If you’re looking for a “healthier” alternative to cook burgers then use an air fryer.

I’ll stick to making french fries and onion rings in them.

Burgers are meant to be made on a flat-top/griddle or a char-grill.


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