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\ Grab your stomach in one bite / Cheese in Hamburger🍴

Hamburger steak overflowing with thick cheese 🥺 ♡

Is this Christmas? 🎅🏻🎄

And this time,

I tried to make a gorgeous one plate (・ ∀ ・) ノ ✨

👛 190 yen per person

Ingredients (for 2 people)

250g minced meat

・ 1 / 2 onion

A. 1 egg

A. Bread crumbs tablespoon 3

A. Milk tablespoon 2

A. Appropriate amount of salt

A. Appropriate amount of pepper (fairly firm)

A. Appropriate amount of nutmeg

・ 2 slices of melted sliced cheese

(You can also roll up cheese for pizza)

[Source]

・ 1 / 2 onion

B. Liquor tablespoon 2

B. Soy sauce tablespoon 2

B. Mirin tablespoon 2

B. Sugar 2 tsp

B. Garlic tube 3cm

・ 1 potato

Salt to taste

・ Vegetable oil 1 tsp

・ Broccoli

・ Corn

・ Butter

・ Salt and pepper

How to make

① Put the meat, chopped onion, and A in a bowl, mix well until sticky, divide into 4 equal parts and remove the air. ※ Chop the onion more finely than usual!

② Fold the sliced cheese, put sliced cheese on 1 / 4 amount of meat, put another 1 / 4 amount from the top and sandwich. Stick the combined parts firmly and mold into oval shape while removing air. Let it rest in the refrigerator for about 30 minutes. ※ When molding, apply vegetable oil to your hands. ※ Make the surface smooth so that there are no gaps where the cheese comes out!

③ [Sauce] Put chopped onion and B in a heat-resistant container and mix.

④ [Potato] Cut the potatoes into 8 wedges, put them in a bowl, sprinkle with vegetable oil and salt, and spread them all over.

⑤ [Garnish] Place corn, broccoli and butter on aluminum foil, sprinkle salt and pepper and wrap.

⑥ Arrange ②, ③, ④ and ⑤ on a crisper plate and heat in an air fryer preheated to 210 ℃ for 8 minutes at 210 ℃.

Remove ⑤ and heat at 180 ℃ for 10 minutes.

i'm making hamburgers with airfra.

Recommended! Impressive level ←

You can make it plump and delicious 😭✨

Recipe Posting Challenge Cheese in Hamburger # warm _ gourmet # hamburger The Savings Recipe

2025/11/23 Edited to

... Read moreエアフライヤーでハンバーグを作るときに一番気になるのが「結局、何分焼けばいい?」問題。私が安定しておいしくできた目安は、記事にもある通り【210℃で8分→180℃で10分】の2段階。最初に高温で表面を固めて肉汁を閉じ込めてから、温度を落として中まで火を通すイメージです。 ただ、エアフライヤー(ノンフライヤー)は機種差が大きいので、特にCOSORIなどを使っている人は「同じ温度でも焼け方が違う」ことがよくあります。はじめての機種・はじめての厚みで作る日は、仕上げの180℃10分のところで一度様子見するのがおすすめ。串や竹串を刺して、透明な肉汁が出ればOK、赤い汁なら追加で2〜3分ずつ延長すると失敗しにくいです。 チーズインで大事なのは、やっぱり「チーズが漏れない成形」。私が意識してるポイントは3つ。 1) 肉だねは粘りが出るまでしっかりこねる(つなぎがなじんで割れにくい) 2) チーズを置いたら、合わせ目を“つまんで”閉じる+表面をツルツルに整える 3) 成形後に冷蔵庫で休ませる(30分あるとかなり安心) 手に油を薄く塗ると表面がきれいになって、空気も抜きやすいです。 「チーズインハンバーグの断面をとろけさせたい」派は、スライスチーズを折りたたんで厚みを出すか、ピザ用チーズをぎゅっと丸めて中心に入れると、切った瞬間にとろーりしやすいです。逆に、チーズを欲張りすぎると破裂しやすいので、最初は控えめが成功率高め。 あと地味に便利なのが“同時調理”。ハンバーグだけ焼くより、ポテトやブロッコリー・コーンを一緒に入れると、ワンプレートが一発で完成します。アルミホイル包みの野菜はバター+塩こしょうで十分おいしいし、オニオンソースも耐熱容器で一緒に温まってラク。 最後に、焼きすぎが心配な人は「厚み」を少しだけ均一にするのがコツ。中央だけ分厚いと時間が読みにくくなるので、小判形で高さをそろえるとエアフライヤーでも中まで火が通りやすいです。ほったらかしでふっくら、ぜひ試してみてください。

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