Vortex Plus - Dijon Rosemary Burgers

By: Chop Secrets

Vortex Plus - Dijon Rosemary Burgers
Serves 4 10 minutes prep time / 20 minutes cook time / 30 minutes total time
cuisine icon Cuisine
Modern
cuisine icon Course
Kids, Lunch, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Vortex Plus Air Fryer Oven
cuisine icon Keywords
15-30 min, 4 servings, brown sugar, contributed, cook 20 min, dijon mustard, easy, favorite burger toppings, fresh rosemary, ground beef, gruyere cheese slices, instant vortex, instant vortex plus, instant vortex plus recipes, kids, kosher salt, lunch, main course, modern, onion, panko breadcrumbs, prep 10 min, soy sauce, toasted burger buns, vortex plus air fryer oven

prep icon Prep Time
10 min
cook icon Cook Time
20 min

serving icon Servings
4 Servings
Ingredients
  • 1 lb ground beef
  • 1/2 cup panko breadcrumbs
  • 1/4 cup onion
  • 3 tbsp Dijon mustard
  • 3 tsp soy sauce
  • 2 tsp fresh rosemary
  • 1 tsp kosher salt
  • 2 tbsp Dijon mustard
  • 1 tbsp brown sugar
  • 1 tsp soy sauce
  • Gruyere cheese slices
  • Toasted burger buns
  • Favorite burger toppings
Instructions
  • In a large bowl, combine all Burger Mixture ingredients and form into 4 patties. Place patties on a cooking tray.
  • Place the drip pan in the bottom of the cooking chamber. Using the display panel, select AIRFRY, then adjust the temperature to 370 degrees and the time to 15 minutes, then touch START.
  • When the display indicates “Add Food” insert the cooking tray in the center position.
  • When the display indicates “Turn Food” turn the burgers.
  • Meanwhile, in a small bowl, combine the Sauce Mixture ingredients.
  • When the AirFry program is complete, check to make sure burgers are at least 145 degrees, then brush the burgers with the sauce and top with cheese slices.
  • Using the display panel, select BROIL, then adjust the time to 3 minutes and touch START.
  • When the Broil program is complete, remove the burgers and serve hot on toasted buns.
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