Name: Maple Bacon Waffle Burger
Ingredients: 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’); 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; 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); 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

Description

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.

Ingredients

Scale

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