Air Fryer Quarter-pound Beef Burgers & Fries

1. Beef Burgers: Combine beef, Worcestershire, garlic powder and salt in a bowl; gently mix with a fork, just until combined (careful not to over-mix). Form the beef into 2 equal patties, about ¾-inch (2 cm) thick. Place on a plate and cover with plastic wrap. Set aside in the fridge until ready to cook (for up to up to 24 hours).

2. Fries: Meanwhile, cut the potato lengthwise into ¼-inch (0.5 cm) thick fries. Submerge in a bowl of cold water for 10 minutes.

3. Place beef patties in the air fryer basket. Set temperature to 400°F (200°C) and set time for 12 minutes. Cook burgers until a digital instant-read thermometer inserted sideways into centre of each burger reads 160°F (71°C).

4. Meanwhile, drain the potatoes and dry thoroughly with a lint-free towel. Toss potatoes with oil and salt in a bowl. Set aside

5. Remove burgers from air fryer, place on a plate and tent with foil. Set aside.

6. Arrange fries in the air fryer basket, in no more than two layers at a time. Set temperature to 400°F (200°C) and set time for 15 minutes. Cook fries, shaking the basket half-way through the cooking time, until crisp on the outside and potatoes are tender.

7. Serve burgers on buns garnished with desired condiments with Fries on the side.

**Note: A Philips Airfryer XXL model was used for testing.

Tip

To make Air Fryer Hot Hamburger Poutine, cook beef burgers and fries as directed. While the fries are cooking, prepare gravy: combine 1 cup (250 mL) beef broth, 1 tbsp (15 mL) Worcestershire sauce, 2 tsp (10 mL) soy sauce and ¼ tsp (1 mL) pepper in a small saucepan; bring to a simmer over medium heat. Meanwhile, whisk 3 tbsp (45 mL) cold water with 4 tsp (20 mL) all-purpose flour in a small bowl until smooth. Whisk into the simmering broth and simmer, stirring, for about 3 minutes or until thickened. Stir in ½ cup (125 mL) frozen peas, if desired, and simmer for 2 to 3 minutes or until warmed through; remove from heat.
Leave cooked fries in air fryer basket and crumble cooked beef burgers over top. Scatter ½ cup (125 mL) cheese curds over beef. Set temperature to 375°F (190°C) and set time for 5 minutes. Cook poutine until hot and cheese is melted. Divide poutine among plates and ladle gravy over top. (The extra beef burger(s) can be wrapped and refrigerated for up to 3 days.)