Maple Bacon Waffle Burger

What the heck is this?

So picture this: I was at a diner one morning, stuffing my face with waffles, and I looked over at my friend’s plate with this juicy burger, and I had this wild thought – “Why choose between breakfast and lunch when you can slam them together?” That’s how the Maple Bacon Waffle Burger was born in my kitchen. It’s basically a juicy burger patty sandwiched between two crispy-on-the-outside, fluffy-on-the-inside waffles, topped with crispy bacon that’s been glazed in maple syrup, some melty cheese, and a fried egg with that perfect runny yolk. It’s breakfast, it’s lunch, it’s probably a heart attack waiting to happen, but man is it worth it.

Why You’ll Love This Recipe

Let’s be real here:

• It’s the ultimate hangover cure. Trust me on this one.
• You get to tell people you had waffles for lunch without technically lying.
• That moment when you bite in and the egg yolk and maple syrup create this amazing sweet-savory sauce? Life-changing.
• It’s actually easier to eat than a regular burger – those waffles grip all the toppings like a boss.
• Your Instagram followers will lose their minds when you post this bad boy.
• It’s customizable as heck – add whatever breakfast or burger toppings float your boat.
• It’s the perfect excuse to have maple syrup at any time of day.

The Good Stuff You’ll Need

For the Waffles:

• 2 cups all-purpose flour (the cheap stuff works fine)
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 cups milk (whole milk makes them richer, but whatever’s in your fridge works)
• 2 eggs
• 1/3 cup butter, melted (salted or unsalted, I’m not the butter police)
• 1 teaspoon vanilla extract (the real stuff, not that imitation nonsense)
• Optional: 1/4 teaspoon cinnamon (adds a little somethin’-somethin’)

For the Burger:

• 1 1/2 pounds ground beef (80/20 fat content – you need that fat for flavor, people)
• Salt and pepper
• 1 tablespoon Worcestershire sauce (or as I call it, what’s-this-here sauce)
• 1 teaspoon garlic powder
• Optional: 1/2 teaspoon smoked paprika if you’re feeling fancy

For the Maple Bacon:

• 12 slices thick-cut bacon (the thick stuff, not that flimsy see-through bacon)
• 1/4 cup maple syrup (REAL maple syrup, not that pancake syrup stuff. Splurge a little!)
• 2 tablespoons brown sugar
• 1/4 teaspoon cayenne pepper (optional, but that sweet-heat combo is killer)

For Assembly:

• 6 slices cheese (I like sharp cheddar, but American melts like a dream)
• 6 eggs for frying
• Extra maple syrup for drizzling (because why not?)
• Butter for cooking the eggs
• Optional: avocado slices, because we’re pretending this is healthy somehow

PIN IT

Let’s Do This

Maple Bacon (30 minutes):

1. Preheat your oven to 375°F. Line a baking sheet with foil, then put a wire rack on top. This setup is crucial – it lets the bacon get crispy instead of swimming in its own fat. Which is delicious, but not what we’re going for here.
2. Lay the bacon slices on the rack, try not to overlap them.
3. In a small bowl, mix the maple syrup, brown sugar, and cayenne if using. Microwave for about 20 seconds just to help the sugar dissolve.
4. Brush half the mixture over the bacon. Pop it in the oven for about 15 minutes.
5. Pull it out, flip the bacon, brush with the remaining maple mixture, and back in the oven for another 10-15 minutes until it’s gloriously crispy-caramelized. Keep an eye on it – the sugar can burn if you’re not careful.
6. Let it cool slightly on the rack – it’ll crisp up more as it cools. Try not to eat it all before the burgers are ready. Good luck with that.

Waffle Time (20 minutes):

1. In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon if using.
2. In another bowl, whisk the milk, eggs, melted butter, and vanilla.
3. Pour the wet ingredients into the dry and mix until just combined. Some lumps are fine! Overmix and you get tough waffles, and nobody wants that.
4. Heat up your waffle iron. When it’s ready, spray with non-stick spray or brush with melted butter.
5. Pour about 1/2 cup of batter (or whatever your waffle iron suggests) and cook until golden and crispy. For this recipe, you want them a bit crispier than normal so they can hold up to all the burger juiciness.
6. Keep the finished waffles warm in a 200°F oven while you make the burgers. This step is clutch – cold waffles are sad waffles.

Burger Business (15 minutes):

1. In a bowl, gently mix the ground beef, Worcestershire, garlic powder, paprika if using, and a generous amount of salt and pepper. Don’t overwork the meat or you’ll end up with tough hockey puck burgers.
2. Divide the mixture into 6 portions and form patties slightly larger than your waffles, as they’ll shrink when cooking. Make a little thumb indentation in the center of each patty – this prevents them from puffing up into meatballs.
3. Heat a large skillet or grill to medium-high heat. Cook the burgers for about 3-4 minutes per side for medium, or adjust to your preferred doneness.
4. In the last minute of cooking, top with cheese slices and cover briefly to melt.

The Finale (10 minutes):

1. While the burgers are finishing, fry your eggs in a separate pan. I like mine sunny-side up with runny yolks, but you do you.
2. Assembly time! Take a waffle, top with a cheeseburger, add 2 slices of maple bacon (crossed in an X pattern if you’re feeling artsy), crown with a fried egg, and finish with another waffle.
3. Drizzle the whole masterpiece with a little extra maple syrup right before serving.
4. Grab approximately 17 napkins before attempting to eat.

Serving Suggestions

• Serve with a knife and fork if you’re civilized, or just go full caveman and use your hands. It’ll be messy either way.
• A side of crispy breakfast potatoes or sweet potato fries is perfect here.
• Balance out all this indulgence with some fresh fruit on the side (who am I kidding, we’re way past healthy at this point).
• For drinks, spicy Bloody Marys are amazing with this, or a cold brew coffee if you need to function afterwards.
• If you’re serving these for a group, set up a waffle burger bar with different cheese options, bacon, eggs cooked different ways, and various sauces.

Switch It Up

This burger is already pretty wild, but if you want to get even crazier:

• The Elvis: Add sliced banana and a schmear of peanut butter. Don’t knock it ’til you try it.
• The Hangover Helper: Add hash browns and avocado inside the burger.
• The Chicken & Waffles Hybrid: Use fried chicken instead of a burger patty.
• The Canadian: Use a maple-glazed ham slice instead of bacon and add a layer of warm maple baked beans.
• The Sweet Heat: Add jalapeños to the waffle batter and serve with hot honey instead of maple syrup.
• The Breakfast Club: Add a layer of hash browns, sausage patty, AND bacon.

Practical Stuff

• This recipe makes 6 burgers because, let’s be honest, if you’re making something this over the top, you might as well make enough to share (or have leftovers).
• The waffles can be made ahead and frozen. Just pop them in the toaster to reheat when you’re ready to assemble.
• Leftover bacon (if such a thing exists) keeps well in the fridge and is amazing chopped up in salads.
• If you’re making these for a crowd, keep the waffles and burgers warm in a low oven until you’re ready to assemble everything at once.

PIN IT

Questions People Actually Ask

Q: Can I use pancakes instead of waffles?
A: I mean, you could, but pancakes get soggy way faster. The waffle’s grid pattern is engineered by the breakfast gods to hold all those juices and sauces. But you’re an adult, live your life.

Q: How do I eat this monstrosity without wearing half of it?
A: First, acceptance – you’re going to get messy. Second, technique – hold it firmly with both hands and flip it so the waffle with the egg is on the bottom (the waffle will catch the yolk when it breaks). Third, lean forward over your plate, not over your lap or expensive white shirt.

Q: Can I make this healthier?
A: You’re making a burger with waffles as buns. We’re way past healthy, friend. But sure, use turkey bacon, whole wheat waffle batter, and lean ground turkey if it makes you feel better about your life choices.

Q: My kids want to try this but it’s too big. Can I make mini versions?
A: Absolutely! Use mini waffles, slider-sized patties, and quail eggs if you’re feeling fancy. Or just cook the egg and chop it up to distribute over the patties.

Q: What’s the best cheese to use?
A: Sharp cheddar gives the best flavor contrast with the sweet maple, but American cheese has that perfect melt. A combo of both will change your life.

Q: I don’t have a waffle maker. Now what?
A: First, I’m sorry for your loss. Second, you can use frozen waffles in a pinch. Toast them well so they don’t get soggy. Or just make this a regular burger and drizzle it with maple syrup – still delicious, less work.

Print