Preheat the air fryer and cook the shoestring fries according to the package until golden and crispy. Set aside.

While the fries cook, preheat the oven to 350°F (177°C).

In a large skillet over medium-high heat, brown the ground beef with diced onion. Add garlic and sauté for 30 to 45 seconds. Season with garlic powder, onion powder, salt, and pepper. Drain the excess fat.

Stir in the cream of mushroom and cheddar cheese soups until smooth and well combined.

Spread the beef mixture evenly in a 7x11 inch casserole dish. Top with the cooked fries and sprinkle with shredded cheddar cheese.

Bake for 10 to 15 minutes, until the cheese is melted and bubbly.

While baking, whisk together the mayonnaise, ketchup, mustard, pickle juice, dehydrated onions, and black pepper until smooth.

Let the casserole rest for 5 minutes, then drizzle with the burger sauce before serving.