Preheat the air fryer to 375°F (190°C) for 3–5 minutes. A hot basket helps create that seared exterior.

Portion and shape the patties. Divide the Impossible Burger into 2–4 portions depending on your bun size. Gently form patties about 4–5 inches wide and 1/2 inch thick. Press a shallow dimple in the center of each to prevent doming.

Season both sides. Sprinkle salt and black pepper on each side. Add garlic powder, onion powder, and a pinch of smoked paprika for a savory boost.

Lightly oil the basket or patties. A quick spray helps browning and reduces sticking. Don’t overdo it—just a light mist.

Air fry the first side for 4–5 minutes. Arrange patties in a single layer with a little space between them. Avoid stacking or overlapping.

Flip and cook another 3–5 minutes. Check for browning and doneness. You’re looking for a deep golden crust and an internal temperature around 160–165°F (71–74°C) for best texture.

Add cheese in the last 30–60 seconds. Place your slice on top and close the basket to melt. If needed, add a small piece of parchment under the patty for easy cheese cleanup.

Toast the buns. Pop buns into the air fryer for 1–2 minutes at 350°F (175°C) until warmed and lightly crisp at the edges.

Assemble. Spread sauce on buns, add lettuce or pickles, then the patty, tomato, and onion. Press gently and serve hot.