How to fry a burger in your waffle maker.
Over the last two years I’ve sporadically worked at a manuscript called Waffleiron Chef, a cookbook filled with conventional and unconventional recipes for your waffle maker. For Christmas this year I got Dash’s great little book Wonderful Mini Waffles. It’s essentially the same idea. So I’ve put Waffleiron Chef on hold, but thought I’d share some of the more intriguing recipes I’ve come up with here on the blog.
Once you’re tried lean burgers on the waffle iron, you may forget the grill. The gridded top and bottom of a waffle iron has about 300% more cooking surface area than a grill or griddle, so burger cook thoroughly more quickly, while the bread crumbs keep them juicy.
- 1 lb of 90% lean ground beef
- 1/2 cup Panko breadcrumbs
- 2 teaspoons of your favorite seasoning salt
- Bring waffle iron up to heat.
- Roll meat mix into a ball about the size of a tennis ball.
- Put ball of meat mix in the center of the maker.
- Close the lid.
- Cook until browned.
- Add cheese to the patty, keeping the lid open.
- When the cheese is melted, it’s ready to eat.
Warning: Cook with caution. When you put grease and hot things together there’s always a fire danger. So as with all cooking, keep a fire extinguisher nearby. It’s important to use extremely lean ground beef for this recipe. The bread crumbs absorb much of the little grease that’s there, but there can still be some in the waffle maker, especially when cooking multiple burgers. Resist the temptation to submerge your iron in water to clean it. Cool the iron and wipe well between the nubs with a paper towel wrapped around a rubber spatula.
- Fort sliders, use meat mix the size of a golf-ball.
- Add a teaspoon of steak sauce, Worcestershire sauce or teriyaki sauce to the raw burger mix. Avoid mixing sweet sauces like ketchup or BBQ in with the meat, since the sugar can burn and make your burgers stick to the iron. (Put sweet sauces on once you’ve got the burger on the bun.)
More waffle fun.