Go Back
–+ servings
Steak haché au air fryer - En-tete

Air Fryer Ground Beef Patties

Print Recipe Pin the recipe
Pas encore de notes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Main course
Cuisine: Française
Servings: 4
Author: Marc Winer

Ingredients

Beef Patties

  • 4 ground beef patties 125 g each, 1.5 to 2 cm thick, 15% fat

Seasoning

  • 1 teaspoon olive oil
  • 0,5 teaspoon salt
  • 0,5 teaspoon black pepper freshly ground

Procédé

Preparation

  • Remove the patties from the packaging.
    4 ground beef patties
  • Pat them dry with paper towels.
  • Lightly brush them with olive oil.
    1 teaspoon olive oil
  • Season both sides with salt and pepper.
    0,5 teaspoon salt, 0,5 teaspoon black pepper

Air Frying

  • Preheat the air fryer to 200 °C for 3 minutes.
  • Arrange the patties in the basket in a single layer, making sure they do not touch.
  • Cook for 4 minutes at 200 °C.
  • Flip the patties.
  • Continue cooking for 4 to 6 minutes.
  • Starting at 8 minutes, check the internal temperature by inserting a thermometer from the side into the center of the thickest patty.
  • Continue cooking in 1 to 2 minute increments until the patties reach 71 °C.

Serving

  • Let the patties rest for 2 minutes.
  • Serve immediately.

Notes

  • For ground beef, the internal temperature must reach 71 °C for food safety. A patty can still look pink at 71 °C, so trust the thermometer, not the color.
  • Insert the probe from the side, not from the top, so it reaches the center of a 1.5 to 2 cm patty.
  • Preheating for 3 minutes helps form a crust: a cold basket gives you a more “steamed” result and less browning.
  • Arrange the patties in a single layer without letting them touch. If needed, cook in two batches and reheat the first for 2–3 minutes at 180 °C while the second batch rests.
  • With 15 % fat, 8–10 minutes stays juicy; with 5 % fat, reduce the cooking time by 1–2 minutes and start checking at 8 minutes.
  • Make a slight indentation in the center of each patty with your thumb to reduce doming and promote even cooking.
  • Never press the patties with a spatula: it squeezes out the juices. Flip only once, at 4 minutes.
  • You can cook them from frozen (without thawing): 13–16 minutes at 200 °C, flipping at 7 minutes, then oiling and seasoning at that point. Start checking with the probe at 13 minutes.
  • Storage (raw): up to 2 hours at room temperature, 2 days in the refrigerator in an airtight container, or 3 months in the freezer. Reheating: 2–3 minutes at 180 °C (from the fridge) or 10–12 minutes at 200 °C (cooked, then frozen).
Did you make this recipe?Tag @marcwiner on Instagram!