Air fryer hamburgers are delicious, juicy, fast, and easy to make! Having an air fryer to make hamburgers is a super-fast way to make this classic. Don’t get me wrong, I still enjoy grilled burgers, also. But perhaps there isn’t a grill available, or the weather is too cold or stormy to cook outdoors.

Air Fryer Hamburgers

In my experience, this approach tastes better than making it using a stovetop. The burgers also cook fast and retain a lot of the lovely juices. You could have dinner available in under 30 minutes. This excellent recipe means what enjoying a nice hamburger is all about.

Not only are they easy to construct, but they’re also amazingly juicy and tasty, as burgers should always be. These air fryer hamburgers are as low maintenance as possible, but they still make for an unbelievable meal any day or night of the week.

Ideal for a family group meal after an active day, these burgers are sure to love. Even those picky children will enjoy them once they see these being served up for dinner or lunch. You can top these burgers in any way you prefer for a distinctive and delicious experience in no time at all.

I wish to remind you that just like most of my recipes, like these air-fryer brats, these hamburgers will taste best with the best quality ingredients. Brioche buns are my personal favorite, and I also love all of the meats I’ve tried so far from Butcher Box.

Let’s get back to these air fryer burgers! I tried two different ways. First, I made the hamburgers with the usual ground beef, mixed them with beef and seasonings using a bowl, and formed the patties using my hands.

In scene one, I created the burgers with pre-made patties and added the seasonings on the outside surface. You can find my article here on how to blend burger patties. So, where can you purchase burger patties that are pre-made? You may buy them at the butcher area of your grocery store.

The Best way to Season Air Fryer Hamburgers

When you have a seasoning habit that you already use and enjoy, you can stay with that. So just how do I season my hamburgers? I keep it plain but still full of flavor with garlic and onion powder, Worcestershire sauce, pepper, and salt.

This hamburger seasoning works just amazing for me! And these ingredients are always available, so there’s no dependence on me to purchase anything additional in the store. These can also be well used when grilling.

Some Notes for cooking hamburgers in the air fryer

• Pre-heating: You should pre-heat your air fryer according to the manufacturer’s instructions
• Temp: For air fryer hamburgers, 360F is the optimal temperature.
• Cooking Time: The total amount of time could have a small trial and error and wise practice. However, here are some tips about what I recommend. Note: I prefer my burgers medium to medium-well done. I prefer my burgers medium to medium-well done. Only a little pink in the center is okay with me. So, when it comes to 1/4-pound patties, I suggest cooking them for 15-16 minutes, turning them halfway through. So when it comes to 1/4 pound patties, I suggest cooking for 15-16 minutes, turning it halfway through. I also worked with bigger patties that were 1/3 pound. They were a bit pink in the middle after cooking for 17 minutes, turning them halfway through.
• Cheese: I don’t advise adding cheese while the air fryer is turned on. I used to do this, and my cheese slices melted off the patties and created a huge mess. However, I’ve fixed it by opening the basket after the cooking time is over. Add in the slices of cheese, and after that, close the basket for approximately one minute or two. It’ll nevertheless be warm enough to melt the cheese, although the air fryer is turned off.
• Overcrowded air fryer: Depending on the capacity of your air fryer, you can make more or fewer patties at a time. The 5.8-quart air fryer can make 3 to 4 hamburgers at a time with no fuss. If you want to produce them in more batches, simply cover the ones that are done with foil, and you can add them back for the final last-minute of cooking to warm them back up.

Ingredients

• 1 pound of ground beef
• 1 tsp of salt
• 4 burger buns
• 1 tsp of garlic powder
• 1 tsp of onion powder
• 1/4 tsp of black pepper
• 1 tsp Worcestershire sauce (or more)

How to make Air Fryer Hamburgers Recipe

For the Regular ground beef pattie method

• Heat the air fryer to 360 F
• Take the ground beef and put it in a bowl, and add seasonings.
• Using your hands, mix everything together and form the mixture into a ball shape.
• Separate the ground beef mixture into 4 even parts by creating a + sign to separate it.
• Take out each piece to form a patty.
• Put it into the air fryer, leaving enough space for every patty to cook. You can do this in several batches if needed. My air fryer is (5.8 quarts), so it’s big enough for a single batch.
• Cook for around 15-16 min, making sure to flip the halfway through. For bigger patties, you might need to cook for longer periods of time.

For the pre-made patty

• Combine onion powder, garlic powder, salt, and pepper in a small bowl using a spoon, and stir until mixed nicely.
• Pour a small amount of Worcestershire sauce (or to your liking) into a small bowl. You might need little more than a teaspoon because some will stick to the pastry brush.
• Put the patties on a dish, and brush on a mild coating of Worcestershire sauce. Sprinkle the patties with seasoning to your liking.
• Pat the seasoning using your hand to help it stick nicer simply.
• Heat the air fryer to 360 F
• After it’s heated, remove the basket and slowly place the patties within it, with the side down seasoned.
• Season the other side, which will now be upward the same way as above.
• Put the basket back within the air fryer, cook for around 15-16 min, and flip halfway through the cooking.

If you want to learn more about burgers, check these articles on the best burger blends or how to make burgers without eggs.

Who can resist the allure of ice cream? Equally, finding someone who doesn’t appreciate a simple and quick recipe is rare. We’ve ingeniously combined these universal loves into our Keto Mason Jar Ice Cream, delivering both delight and convenience right to your kitchen.

A Fusion of Flavor and Simplicity: Butter Pecan Keto Ice Cream

Imagine transforming the classic butter pecan ice cream into a keto-friendly treat without the need for any complex equipment. Our recipe not only brings this dream to life but does so with the utmost ease. In today’s fast-paced world, there’s nothing better than a quick and effortless dessert to enjoy during your relaxation moments. However, the high cost and not-so-ideal nutritional content of commercial low-carb ice creams can be a significant deterrent.

Keto Mason Jar Ice Cream Recipe

Ingredients:

• Pecans: 1 1/3 cups, raw and chopped
• Unsalted Butter: 1/4 cup
• Heavy Cream: 2 cups
• Powdered Erythritol: 2 tablespoons
• Liquid Stevia: 10 drops
• Vanilla Extract: 1 teaspoon
• Imitation Butter Flavoring: 1 teaspoon (optional for enhanced flavor)

Instructions:

1. Pecan Preparation:

   • Melt the unsalted butter in a small skillet over medium heat.
   • Add the chopped pecans and toast for 5-6 minutes, or until they turn a light brown color. Ensure they are toasted evenly to unlock their full flavor.
   • Remove from heat and allow the pecans to cool completely. This step is crucial for maintaining the texture and integrity of the pecans in the ice cream.

2. Combining Ingredients:

   • In a large 24 oz mason jar, combine the toasted pecans with the heavy cream, powdered erythritol, liquid stevia, vanilla extract, and, if desired, the imitation butter flavoring. This blend of ingredients is the secret to its delicious taste and perfect keto-friendly profile.

3. Shaking to Perfection:

   • Secure the lid tightly on the mason jar to prevent any leaks.
   • Shake vigorously for 4-5 minutes. This process is not only fun but essential for mixing the ingredients thoroughly. The liquid inside will double in volume as air is incorporated, filling the mason jar to the brim with a creamy mixture poised to become your ice cream.

4. Freezing:

   • Place the mason jar in the freezer for a minimum of 3 hours, though you can leave it up to 24 hours for a firmer consistency.
   • For the perfect ice cream texture, a 3-hour freeze is generally sufficient. If you opt for an overnight freeze, allow the ice cream to sit at room temperature for about 5 minutes before serving. This step ensures it softens slightly for that ideal creamy scoop.

Carbs: 3 grams per serving

Delicious Variations to Elevate Your Keto Mason Jar Ice Cream

The beauty of this Keto Mason Jar Ice Cream lies in its versatility. Below are some delightful variations to tailor your ice cream to any taste preference, ensuring every spoonful remains exciting and indulgent. Explore these alternatives to keep your dessert menu fresh and appealing.

1. Chocolate Dream

• Modify: Add 1/4 cup of unsweetened cocoa powder and an extra tablespoon of powdered erythritol to the original recipe.
• Serving Suggestion: Garnish with keto-friendly chocolate chips or a drizzle of sugar-free chocolate syrup for an extra chocolatey experience.

2. Strawberry Bliss

• Modify: Reduce the heavy cream to 1 3/4 cups and add 1/4 cup of pureed strawberries. Omit the pecans and imitation butter flavoring.
• Serving Suggestion: Serve with fresh sliced strawberries on top for a refreshing and fruity treat.

3. Mint Chocolate Chip

• Modify: To the original mixture, add 1 teaspoon of mint extract (instead of vanilla extract) and 1/4 cup of chopped sugar-free dark chocolate or chocolate chips.
• Serving Suggestion: A few fresh mint leaves can add a pop of color and enhance the minty freshness.

4. Cinnamon Roll

• Modify: Omit the pecans and imitation butter flavoring. Add 1 teaspoon of ground cinnamon to the mixture and a swirl of sugar-free caramel sauce before freezing.
• Serving Suggestion: Top with a sprinkle of cinnamon and a drizzle of caramel sauce for that classic cinnamon roll flavor.

5. Coffee Delight

• Modify: Reduce the heavy cream to 1 3/4 cups and add 1/4 cup of strong brewed cooled coffee. Omit the pecans.
• Serving Suggestion: Sprinkle with a dash of cocoa powder or a few chocolate-covered espresso beans for an elegant touch.

6. Lemon Cheesecake

• Modify: Add 2 tablespoons of cream cheese to the mixture for a tangy twist. Incorporate 1 teaspoon of lemon extract or zest in place of the vanilla extract.
• Serving Suggestion: Garnish with a sprinkle of lemon zest or a few low-carb graham cracker crumbs for a cheesecake-like experience.

7. Pumpkin Spice

• Modify: Add 2 tablespoons of pumpkin puree and 1 teaspoon of pumpkin spice to the original recipe. This variation is perfect for autumn cravings.
• Serving Suggestion: A dollop of whipped cream and a sprinkle of extra pumpkin spice can elevate this to a festive treat.

Sous Vide BBQ Pulled Pork Shoulder slow cooked for 24 hours, and finished a smokey barbecue leading to probably the most tender and juicy pulled pork you’ve tasted.

Like the majority of sous vide recipes, two-step cooking process is the thing. The two-step cooking is almost totaly hands-off and definitely stress free. First you’ll cook the pork shoulder in the sous vide water bath, and then end it either in a the oven or BBQ smoker.

Sous Vide BBQ Pulled Pork Shoulder

Finishing in the BBQ will result in a delicious smoky pulled pork. The beautiful thing about cooking a pork shoulder low and slow is that it’s nearly impossible to get it wrong; especially when cooking it in this sous vide method.

This technique is ideal for entertaining because it could be made in advance and then finished in a smoker or in the oven. The fun part is as soon as your guests are there and they smell what appears like has been cooking all day.

Ingredients

Pork:

• 1 bone-in or boneless pork shoulder (5–7 lbs)

• 1 tsp liquid smoke (optional)

Optional Spice Rub:

• ¼ cup paprika

• ¼ cup brown sugar

• 3 Tbsp kosher salt

• 1 Tbsp yellow mustard seeds (whole)

• 1 tsp ground black pepper

• 2 Tbsp granulated garlic powder

• 1 Tbsp dried oregano

• 1 Tbsp coriander seeds

• ½ tsp Prague Powder #1 (optional, for pink “smoke ring” effect)

• 1 tsp red pepper flakes

Instructions

1. Heat the Water Bath

• For tender, pull-apart pork: Set your sous vide cooker to 165°F (74°C).

• For tender but sliceable pork: Set to 145°F (63°C).

2. Make the Spice Rub (Optional)

1. Combine paprika, brown sugar, salt, mustard seeds, black pepper, garlic powder, oregano, coriander seeds, and red pepper flakes in a spice grinder.

2. Grind into a fine powder.

3. If using, add Prague Powder #1 to the rub for a cured, smoky-pink interior.

3. Season the Pork

• Reserve 3 Tbsp of the rub for finishing later.

• Rub the rest evenly over the pork shoulder.

• Drizzle liquid smoke over the pork if using, and pat it in gently.

4. Bag and Seal

• Place pork in a vacuum-seal bag.

• Seal using a vacuum sealer or the water displacement method with a zipper-lock bag: Seal all but 1 inch, lower slowly into the water until air is pushed out, then seal fully.

5. Sous Vide Cook

• Submerge the sealed pork completely in the preheated water bath.

• Cook 20–24 hours for pull-apart texture, or 16–18 hours for sliceable texture.

• To prevent water loss during long cooks, cover the water surface with foil or plastic wrap.

6. Finish the Pork

• Remove from the bag and pat dry.

• Coat lightly with the reserved spice rub.

• Finish under a hot broiler for 5–8 minutes, or sear in a cast-iron skillet with a little oil until caramelized.

7. Serve

• Shred for sandwiches, tacos, or BBQ plates.

• Drizzle with juices from the bag or your favorite BBQ sauce.

Make-Ahead & Freezer Tips

• Make Ahead: Cook sous vide, cool, and refrigerate in the sealed bag for up to 4 days. Reheat in a 165°F water bath for 1 hour before serving.

• Freezer-Friendly: Cool pork completely in the bag, freeze for up to 3 months. Thaw in the fridge overnight, then reheat in sous vide until warmed through.

Sous Vide Pulled Pork Finish

• After the pork shoulder is cooked, you can cool it and refrigerate for approximately a week before continuing, or simply continue to the finishing steps.
• The very first thing to do to complete is eliminate the excess moisture by removing the pork and patting it down really good with paper towels.
• If you wish, you are able to take the nice juices in the sous vide bag, add them to your chosen barbecue sauce, and reduce it on the stovetop to offer your sauce extra pork flavor.
• The initial sprinkling of rub did an excellent job of having flavor into the pork. An additional coat of rub now provides you with a great foundation for building up that dark, crunchy, full of flavor bark.

Finishing in the Oven

• Take the pork and place it on a lined rimmed baking sheet with a wire rack on it.
• Place it in a preheated 300 F oven and cook till outside is a dark, mahogany bark, about 1 hour and 30 min.
• Take away from the oven and move on to the next step.
• The pork is ready to be pulled! I find this simplest to do using two forks, however if you have durable heat gloves to guard your fingers from the hot meat, then go right in and use your hands.
• I prefer to shred apart into, tender, big chunks, however you may also move the shreds to a cutting board and chop it finely with a chef’s knife or cleaver.
• After the meat is shredded nicely it’s ready to serve with your preferred barbecue sauce. It goes nicely with some pickles, creamy cole slaw, and a nice bun and you’ve got yourself an excellent meal.

Finishing Steps – Gas Grill or Smoker

• To complete your pork shoulder over live fire, light a smoker and set the temp to 300°F. Or light up a half chimney of coals, and spread them out over 1 / 2 of the coal grates.
• Add several chunks of hardwood, no need certainly to soak it and the moment it starts smoldering, place the meat in the smoker or on the grill, away from any direct heat.
• Now for a gas grill, light 1 / 2 of the burners and leave another half turned off.
• Put the chunks of wood in a foil boat directly on the hot side of the grill and place the pork shoulder on the cooler side.
• Cook it covered, adding a couple of bits of wood and coals as needed. And maintain the air intake valves to test and keep consistently cooker hovering at around 275F to 300F all the time.
• Continue cooking till pork has reached a deep, dark, mahogany crust and tears apart when you pick at it. This may take about an 1:30 hours – 2 hours.
• The pork is now ready to be pulled!

If you like this recipe, check this Instant Pot Pulled Pork