Preheat the air fryer to 370°F (188°C). Give it a few minutes to heat up.

A hot basket helps you get a better crust.

Season the meat. In a large bowl, gently mix the ground beef with salt, pepper, garlic powder, onion powder, and Worcestershire. Don’t overwork it or the burgers can turn dense.

Prep the fillings. Cut cheese into small cubes or thick slices. If using add-ins like onions or mushrooms, make sure they’re cooked and cooled so they don’t release too much moisture inside.

Form the patties. Divide the meat into 8 equal balls.

Flatten each into thin patties about 4 to 5 inches wide. Keep edges slightly thicker than the center to help seal.

Stuff and seal. Place cheese (and optional fillings) in the center of 4 patties. Top with the remaining patties.

Pinch and smooth the edges all the way around to seal completely. If you see gaps, fix them now—this prevents leaks.

Chill briefly (optional but helpful). Pop the stuffed patties in the fridge for 10 minutes. This helps them keep their shape.

Oil the basket. Lightly spray the air fryer basket with oil. Do not saturate—just enough to prevent sticking.

Cook the burgers. Air fry the patties for 7–9 minutes, flip, then cook 5–7 minutes more. Target internal temp: 160°F (71°C) for ground beef.

Cooking times vary by air fryer and patty thickness.

Toast the buns. In the last 2–3 minutes, add buns to the air fryer (cut side up) until lightly crisp.

Rest and build. Let the burgers rest for 3–4 minutes so juices settle. Add to buns with your favorite toppings and sauces.