Juicy beef patty with melted cheddar, lettuce, tomato, and burger sauce on a toasted bun.
CBy ChefRay
Servings
4
1.5 lb 80/20 ground beef
1 tsp Kosher salt
0.5 tsp Black pepper
0.5 tsp Garlic powder
4 slice Cheddar cheese slices
4 piece Hamburger buns
1 tbsp Butter, softened
4 tbsp Mayonnaise
2 tbsp Ketchup
1 tsp Yellow mustard
1 tbsp Dill pickle relish
4 piece Lettuce leaves
1 piece Tomato
Calories
814 kcal
Protein
41g
Carbs
35g
Fat
56g
Fiber
2g
Sugar
8g
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Burger Sauce
1. Stir together the mayonnaise, ketchup, yellow mustard and dill pickle relish in a small bowl. Refrigerate until serving.
2. Divide the ground beef into 4 equal portions and gently shape into patties about 1 cm wider than the buns. Press a shallow dimple into the center of each so they stay flat. Season both sides with kosher salt, black pepper and garlic powder.
3. Preheat the air fryer to 200°C (400°F) for 3 minutes. Place the patties in a single layer in the basket, working in batches if needed, and cook 8 minutes, flipping halfway, until browned with crisp edges and an internal temperature of 71°C (160°F).
4. Top each patty with a cheddar cheese slice and air fry 1 minute more until melted. Transfer to a plate and rest 3 minutes.
4 slice Cheddar cheese slices
Toast and Assemble
5. Spread the butter over the cut sides of the hamburger buns. Air fry cut side up at 180°C (350°F) for 2 minutes until golden.
4 piece Hamburger buns,
1 tbsp Butter, softened
6. Slice the tomato. Spread burger sauce on both toasted bun halves, then layer lettuce leaves, the cheeseburger patty and tomato slices. Close with the bun tops and serve immediately.
4 piece Lettuce leaves,
1 piece Tomato
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