Ninja Crispi Burgers
Description
Juicy air fryer burgers made in the Ninja Crispi in 12 minutes. Fresh 80/20 beef patties with a seared crust, melted cheese, and toasted buns — all in one glass container.
Ingredients
For the burgers
- 1 lb ground beef, 80/20
- 1 tsp kosher salt
- ½ tsp coarse black pepper
- ½ tsp garlic powder, optional
- 1 tsp neutral oil, for the crisper plate
For serving
- 2 slices American cheese
- 2 burger buns
- Lettuce, tomato, red onion, pickles, and sauce (to taste)
Instructions
- Divide the beef into 2 patties, about ¾ inch thick and slightly wider than your buns. Handle the meat as little as possible.
- Press a shallow dimple into the center of each patty so they cook flat instead of doming.
- Season both sides generously with salt, pepper, and garlic powder immediately before cooking.
- Set the crisper plate in the 6-cup glass container and wipe it with the oil. Lay the patties on the plate in a single layer with space between them.
- Attach the PowerPod. Press MODE until AIR FRY is lit, set the time to 12 minutes, and press START.
- At 7 minutes, lift the PowerPod, flip the patties with tongs, replace the PowerPod, and press START to resume.
- When 1 minute remains, lift the PowerPod, lay a cheese slice on each patty, and replace the PowerPod to finish.
- Check the internal temperature with an instant-read thermometer. Ground beef is safe at 160°F. Add 2 minutes and re-check if needed.
- Rest the patties on a plate for 3 minutes. Meanwhile, discard the grease, place the buns cut-side up on the crisper plate, and run RECRISP for 2 minutes.
- Build the burgers with your toppings and serve immediately.
Equipment
- Ninja Crispi Portable Cooking System
- 6-cup glass container (or 4-qt with adapter)
- Crisper plate
- Instant-read thermometer
- Silicone-tipped tongs
Notes
Use 80/20 beef. The crisper plate lets rendered fat drip away, so leaner grinds finish dry. 80/20 is the minimum.
Season at the last second. Salt mixed in early or applied too far ahead draws out moisture and firms the texture toward meatloaf.
Adjust for thickness. Thin ½-inch patties need about 8 minutes (flip at 4). Thick 1-inch patties need 15–16 (flip at 8).
Frozen patties: don't thaw. Use MAX CRISP for 14–16 minutes, flipping at 8, and season after the flip.
Stop the smoke. If grease dripping onto the hot glass starts smoking, add a tablespoon of water to the bottom of the container beneath the crisper plate.
Doneness temperatures: medium-rare 130°F, medium 140°F, medium-well 150°F, well done 160°F. The USDA recommends 160°F for all ground beef, since grinding distributes surface bacteria throughout the meat. Cooking below that is a personal risk decision, and one that shouldn't be made for children, pregnant people, older adults, or anyone immunocompromised.
Leftovers: store in the same glass container under the snap lid for up to 3 days. Reheat on RECRISP for 3 minutes — the crust comes back, which it never does in a microwave.
Nutrition
Serving: 1ServingCalories: 532kcalCarbohydrates: 24gProtein: 57gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 162mgSodium: 1876mgPotassium: 889mgFiber: 1gSugar: 4gVitamin A: 205IUVitamin C: 1mgCalcium: 308mgIron: 7mg