How long do you air fry burgers?

A quarter-pound patty (¾ in thick) takes 10–14 minutes at 375°F (190°C), flipped at 6 minutes. A third-pound patty takes 13–17 minutes. Smash-burger thin patties take just 6–8 minutes at 400°F (205°C). Ground beef must reach 160°F (71°C) internal temperature; ground turkey or chicken burgers must reach 165°F (74°C).

What temperature should I air fry burgers at?

375°F (190°C) is ideal for standard ¾–1 in thick patties — it cooks them through evenly without burning the exterior. Smash burgers and very thin patties can handle 400°F (205°C) since they cook so quickly. Avoid temperatures above 400°F; the exterior char can make the USDA-required internal temperature of 160°F harder to reach before the outside burns.

When do I add cheese to air fryer burgers?

Add cheese in the last 1–2 minutes of cooking. Pull the basket out, lay a slice on each patty, and return to the air fryer — the residual heat and a short burst melt the cheese without burning it. American and cheddar melt quickly in about 60–90 seconds; thicker slices of Swiss or pepper jack may need the full 2 minutes.

Freidora de Aire Hamburguesas — Tiempo y Temperatura

Respuesta Rápida

Air fry hamburguesas at 375°F for 10–14 min.

Flip at halfway; well-done = 160°F internal.

Temp. interna: 165°F. Cook beef & pork to 160°F (71°C) and turkey or chicken to 165°F (74°C). When in doubt, 165°F is safe for any ground meat.

Tiempo y Temperatura de Cocción

Cut / variant	Temp	Time	Notes
Quarter-pound patty (4 oz / 115 g, ¾ in thick)	375°F190°C	10–14 min	Flip at 6 min · Flip at halfway; well-done = 160°F internal.
Third-pound patty (5–6 oz / 140–170 g, 1 in thick)	375°F190°C	13–17 min	Flip at 7 min · Thicker patty; check at 13 min.
Smash burger patty (2 oz / 55 g, pressed thin)	400°F205°C	6–8 min	Flip at 4 min · Very thin — cooks fast; watch closely.
Turkey or chicken burger patty (4–5 oz / 115–140 g)	375°F190°C	12–15 min	Flip at 7 min · Poultry burgers must reach 165°F; do not undercook.

Personaliza esta cocción

Ajusta la fila validada según porciones, flujo de aire, recalentado y punto de cocción.

Ajuste de porciones y cesta

Fila base

Porciones

Flujo de aire

Cocción ajustada: 375°F · 10–14 min

Empieza a revisar: 10 min.

Modo recalentar

Para sobras ya cocidas; usa la tabla principal para alimentos crudos.

Estimación de recalentado: 350°F / 175°C · 4–8 min

Recalienta las sobras hasta que estén calientes por completo; usa termómetro para carne, ave, marisco o platos con huevo.

Comprobador de punto

Usa el tiempo como guía y verifica el centro con un termómetro.

Ground meat — beef, pork & poultry

Temperatura interna objetivo: 165°F

Empieza a revisar: 8 min.

Mide en la parte más gruesa, lejos del hueso o de los bordes.

Seguridad Alimentaria

Ground meat — beef, pork & poultry: cocinar a 165°F (74°C). Cook beef & pork to 160°F (71°C) and turkey or chicken to 165°F (74°C). When in doubt, 165°F is safe for any ground meat.

Source: USDA FSIS — Safe Minimum Internal Temperatures

Consejos

Haz una pequeña hendidura en el centro de la hamburguesa cruda para evitar que se abombe al cocinarse.
No presiones la hamburguesa durante la cocción para conservar los jugos internos.
Añade el queso en el último minuto de cocción para que se funda perfectamente.

Errores Comunes

Usar carne demasiado magra: las hamburguesas necesitan al menos 15% de grasa para quedar jugosas.
Sobrecargar la cesta: las hamburguesas apiladas o superpuestas no se cocinan de manera uniforme.
No verificar la temperatura interna: las hamburguesas de res deben alcanzar 160 °F (71 °C).

Preguntas Frecuentes

How long do you air fry burgers?: A quarter-pound patty (¾ in thick) takes 10–14 minutes at 375°F (190°C), flipped at 6 minutes. A third-pound patty takes 13–17 minutes. Smash-burger thin patties take just 6–8 minutes at 400°F (205°C). Ground beef must reach 160°F (71°C) internal temperature; ground turkey or chicken burgers must reach 165°F (74°C).
What temperature should I air fry burgers at?: 375°F (190°C) is ideal for standard ¾–1 in thick patties — it cooks them through evenly without burning the exterior. Smash burgers and very thin patties can handle 400°F (205°C) since they cook so quickly. Avoid temperatures above 400°F; the exterior char can make the USDA-required internal temperature of 160°F harder to reach before the outside burns.
When do I add cheese to air fryer burgers?: Add cheese in the last 1–2 minutes of cooking. Pull the basket out, lay a slice on each patty, and return to the air fryer — the residual heat and a short burst melt the cheese without burning it. American and cheddar melt quickly in about 60–90 seconds; thicker slices of Swiss or pepper jack may need the full 2 minutes.

Guía Paso a Paso

Cómo Freír Hamburguesas en Freidora de Aire — Guía Completa →

Actualizado 2026-06-18 · Revisado por Maks

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Cut / variant

Temp

Time

Notes

Quarter-pound patty (4 oz / 115 g, ¾ in thick)

375°F190°C

10–14 min

Flip at 6 min · Flip at halfway; well-done = 160°F internal.

Third-pound patty (5–6 oz / 140–170 g, 1 in thick)

375°F190°C

13–17 min

Flip at 7 min · Thicker patty; check at 13 min.

Smash burger patty (2 oz / 55 g, pressed thin)

400°F205°C

6–8 min

Flip at 4 min · Very thin — cooks fast; watch closely.

Turkey or chicken burger patty (4–5 oz / 115–140 g)

375°F190°C

12–15 min

Flip at 7 min · Poultry burgers must reach 165°F; do not undercook.

Freidora de Aire Hamburguesas — Tiempo y Temperatura

Tiempo y Temperatura de Cocción

Personaliza esta cocción

Ajuste de porciones y cesta

Modo recalentar

Comprobador de punto

Seguridad Alimentaria

Consejos

Errores Comunes

Preguntas Frecuentes

Guía Paso a Paso

Relacionado

Freidora de Aire Hamburguesas — Tiempo y Temperatura

Tiempo y Temperatura de Cocción

Personaliza esta cocción

Ajuste de porciones y cesta

Modo recalentar

Comprobador de punto

Seguridad Alimentaria

Consejos

Errores Comunes

Preguntas Frecuentes

Guía Paso a Paso

Relacionado