Air-Fried Herb and Cheese-Stuffed Burgers

Name: Air-Fried Herb and Cheese-Stuffed Burgers
Yield: 4
Ingredients: ¼ c crumbled blue cheese; 2 green onions, thinly sliced; 2 T minced fresh parsley; 3 T Dijon mustard, divided; 3 T dry bread crumbs; 2 T ketchup; ½ t salt; ½ t dried rosemary, crushed; ¼ t dried sage leaves; 1 lb lean ground beef (90%lean); 4 hamburger buns, split; lettuce leaves and tomato slices

Rated 5.0 stars by 1 users

Servings

4 servings

Author:

NuWave

Image of Air-Fried Herb and Cheese-Stuffed Burgers

Ingredients

¼ c crumbled blue cheese
2 green onions, thinly sliced
2 T minced fresh parsley
3 T Dijon mustard, divided
3 T dry bread crumbs
2 T ketchup
½ t salt
½ t dried rosemary, crushed
¼ t dried sage leaves
1 lb lean ground beef (90%lean)
4 hamburger buns, split

Optional toppings

lettuce leaves and tomato slices

Directions

Preheat Bravo to 375°F. Set to “Air Fry” and set Cooking Rack in position 2.
In a small bowl, mix blue cheese, green onions, parsley, and 1 t mustard. In another bowl, mix bread crumbs, ketchup, seasonings, and remaining mustard. Add beef to bread crumb mixture. Mix lightly but thoroughly.
Shape mixture into 8 thin patties. Spoon cheese mixture onto the center of four of the patties. Top each patty with remaining patties, pressing the edges together firmly to seal completely.
Place burgers in a single layer in Air Fry Basket. Insert Probe in middle of one of the patties. Set Probe temperature to 120°F for medium-rare. When probe reaches 120°F the Bravo will turn off. Remove burgers.
Remove Air Fry Basket. Place hamburger buns onto Enamel Roasting Pan and place in Bravo. Set to “Toast” at 310°F 100/100 for 6 to 8 minutes until golden brown.
Place burgers on buns and serve with lettuce and tomatoes slices.

Filed in: bravo, cat-beef, mp-bravo, ty-main_dishes

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