Smash Burgers in the Air Fryer
A real smash burger is pressed onto a screaming hot griddle, which an air fryer cannot copy exactly. What smash burgers in air fryer baskets can do is give you thin, well-browned patties with crisp edges and melted cheese in about 6 minutes a batch, with no spitting fat. This recipe shows how to get as close as the machine allows.
- Temperature
- 200°C
- Total time
- 35min
- Prep
- 15min
- Servings
- 4
- Core temp
- 75°C
- Per serving
- 640kcal
Why the air fryer works for smash burgers
Smash burgers in air fryer baskets work best when you accept what the machine is good at. A griddle gives a lacy, dark crust because the meat is crushed against hot metal. The air fryer cannot do that, but thin patties of 6–7 mm have so little depth that the fierce dry heat browns them right through in about 5 minutes, and the edges go crisp where the thin meat meets the air.
It is also a tidy way to cook them. There is no smoke, no splashing and no scraping of a pan, and the fat drips away. The trade-off is capacity: a 4–6 litre basket holds only three patties of this size, so plan on three batches. For thicker patties, see the classic burger recipe.
How to make smash burgers in the air fryer
Tap a time to start a timer.
- Portion the mince Divide the beef into 8 balls of 70 g and keep them cold. Fatty mince (20%) matters here, because the fat is what browns the edges.
- Press thin Cut 8 squares of baking paper slightly larger than the balls. Place each ball between two squares and press hard with a flat pan base until it is about 11 cm across and 6–7 mm thick. Peel off the top paper and season the patties with salt and pepper.
- Preheat Preheat the air fryer to 200 °C for . Use a perforated liner or a lightly oiled basket, as the thin patties stick easily.
- Cook in batches Slide 3 patties into the basket, leaving gaps. Cook for without turning. Lay a slice of cheese on each patty and cook for 1 more minute. Keep the burgers warm under foil and repeat with the remaining patties, in three rounds for 8 patties.
- Check Thin patties cook fast, but minced beef must still be cooked through. The Food Standards Agency says food is safe at 75 °C for 30 seconds, so check with a thermometer, with no pink left.
- Toast and build Butter the buns and toast them in the air fryer for . Stack two patties on each base with onion, pickles and sauce.
Cooking times and temperatures
| Smash Burgers | Temperature | Time |
|---|---|---|
| Fresh smash patties, 6–7 mmNo turning needed | 200 °C | 5–6 min |
| Frozen smash pattiesTurn once | 190 °C | 7–8 min |
| Cheese and bacon smash burgersCook bacon first, 6 min | 200 °C | 6 min |
| Reheating a smash burger pattyBun separately | 160 °C | 3 min |
Times are a guide and depend on the size of the food and the power of your air fryer. Cooked when the centre reaches 75 °C. See also cooking times and temperatures for all dishes.
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Tips
- Keep the meat cold. Warm mince smears and sticks to the paper. Press the patties straight from the fridge.
- Season only the surface. Salt mixed into the mince makes it dense. A pinch on each pressed patty is enough.
- Do not overcook them. Thin patties go from juicy to dry within a minute, so watch from 4 minutes onwards.
Serving
Smash burgers are best stacked double, in a soft toasted bun with melted cheese, pickles, raw onion and a tangy sauce. Serve them with chips or potato wedges, cooked before the patties go in. The first patties can wait under foil for a few minutes without losing much.
Storing and reheating
Cooked patties keep for 2 days in the fridge. To reheat a smash burger in the air fryer, put the patty alone in the basket at 160 °C for 3 minutes until it is steaming hot all the way through (75 °C), and warm the bun for a minute separately. Uncooked pressed patties can be frozen between baking paper squares for 3 months.
Variations
- Bacon and cheese: Cook 4 rashers at 180 °C for 6 minutes first, then add to the burgers. Streaky bacon gives the best crunch.
- Smash burger tacos: Press the patties onto small tortillas before cooking, so the meat sticks to the wrap, and cook for 5 minutes.
- Onion smash: Press a thin layer of finely sliced onion into the top of each patty before cooking, so it softens and sweetens in the heat.
Troubleshooting
- The patties curl up and look like bowls
- Press them thinner and more evenly, and make a small nick in the edge. Fat renders quickly and tightens the meat, so a flat, thin patty holds its shape better.
- The burgers are grey and not crisp at the edges
- The basket was crowded or the heat too low. Cook in batches, preheat properly and use mince with at least 20% fat.
- The patties stick to the basket
- Use a perforated air fryer liner or brush the basket with a little oil before each batch.
Frequently asked questions
How long do smash burgers take in an air fryer?
Fresh patties 6–7 mm thick need about 5 minutes at 200 °C, plus 1 minute for the cheese. They do not need turning.
Can you cook frozen smash burgers in the air fryer?
Yes. Frozen thin patties take 7–8 minutes at 190 °C, turned once. Separate them with paper before freezing so they do not stick together.
How do you reheat a smash burger in the air fryer?
Put the patty on its own in the basket at 160 °C for 3 minutes, until steaming hot (75 °C in the middle). Warm the bun separately for 1 minute, as it burns quickly.
Is an air fryer smash burger the same as a restaurant one?
Not quite. A griddle crushes the meat against a very hot surface and gives a lacy crust. The air fryer gives a thin, browned, juicy patty, which is a good result for a home kitchen.
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