Air Fryer
Air fryer classic burger
Cooking burgers in an air fryer doesn't just speed up the process, it's also a lot cleaner (no fat splashes on the hob!), plus you can fry the bacon, melt the cheese and toast the buns all in one go so it's less faff too.
Ingredients:
- 1 large floury potato, preferably maris piper, around 275g/9¾oz, cut into wedges (see tip)
- 1 tbsp sunflower oil
- 2 brioche burger buns, halved
- 250g/9oz lean beef mince
- ½ small onion, very finely chopped (you’ll need around 20g/¾oz chopped onion)
- ½ tsp dried mixed herbs
- 2 rashers smoked streaky bacon, preferably dry-cured
- 50g/1¾oz mature cheddar, cut into two 6cm/2½in square slices
- salt and freshly ground black pepper
- to serve (optional)
- sliced tomatoes
- lettuce
- mayonnaise
Directions:
- Put the potato wedges in a bowl with the sunflower oil, a good pinch of salt and plenty of black pepper. Toss together well.
- If necessary, preheat your air fryer at 200C for 1½ minutes, or until it reaches temperature. Add the brioche buns, cut-side up, and cook at 200C for about 1 minute, or until lightly toasted. Set aside.
- Put the potatoes in a single layer on the crisper plate, taking care not to overcrowd. Cook at 200C for 5 minutes, then turn and cook on the other side for 3 minutes.
- While the potatoes are cooking, combine the beef, onion, herbs, a good pinch of salt and black pepper in a large bowl. Form into two equal balls, then flatten into patties around 10cm/4in wide.
- Toss or turn the potatoes and move to one side of the crisper plate. Add the burgers and cook for 4 minutes at 200C. Turn the burgers and cook at 200C for 2 minutes. Arrange the bacon on top of the potatoes and cook at 200C for 2 minutes, or until the burgers are cooked through.
- Top the burgers with the cheese. Cook at 200C for 2 minutes, or until the bacon is cooked and beginning to crisp and the cheese has melted. Serve the burgers in the toasted buns with sliced tomatoes, lettuce and mayonnaise. Top with the bacon and serve with the potato wedges.