Air frying a standard hamburger patty is usually a terrible idea. The convection fan rips the moisture out of the meat faster than a cast-iron skillet ever could, leaving you with a dry, gray hockey puck. I was ready to declare air-fryer burgers completely dead to me.

Then I remembered the Juicy Lucy. By stuffing the cheese inside the meat rather than melting it on top, you create a molten, fatty core that completely protects the beef from the harsh convection wind. The result is a burger that is charred on the outside and erupts with juice and cheese when you bite into it.

The Critical Seal

The only way you can ruin this is by doing a sloppy job sealing the meat. If there is even a millimeter of gap in the patty, the air fryer will find it. The cheese will violently blow out, leaving you with a hollow meat shell and a puddle of burnt dairy at the bottom of the basket. Take your time sealing the edges.

The Hardware

  • 1 lb 80/20 Ground Beef: Do not buy lean beef. 90/10 will turn into dust. You need the fat.
  • 2 Slices Processed American or Cheddar: American melts best. Fold each slice into quarters and stack them.
  • Salt & Pepper: Only season the outside. Don't mix it into the meat, or it ruins the texture.
  • 2 Brioche Buns: Buttered and toasted.

The Operation

  1. Divide the pound of beef into four equal 4oz portions. Flatten them out on parchment paper. Make them slightly wider than your buns because they will shrink.
  2. Place the folded stack of cheese directly in the dead center of two of the patties.
  3. Place the other two patties on top. Now, pinch the edges together. Crimp them. Roll the edges smooth. I mean really seal it. Make sure you cannot see any cheese.
  4. Season the outside of the massive stuffed patties aggressively with salt and pepper.
  5. Preheat the air fryer to 375°F (190°C). You don't want it at 400°F because the outside will burn before the core melts.
  6. Place the patties in the basket. Cook for 5 minutes. Carefully flip them. Cook for another 4 minutes.
  7. PULL THEM OUT. This is the most important step: Let them rest for 3 minutes on a plate. If you bite into a Juicy Lucy straight out of the fryer, you will sustain third-degree burns to the roof of your mouth. The molten cheese is basically napalm. Let it cool slightly.

Put it on a toasted bun with some pickles and burger sauce. It's ridiculous. It's messy. It's exactly why I love cooking.