Ray's Waffle Burger
- Level: Intermediate
- Total: 50 min
- Active: 40 min
- Yield: 1 serving
- Level: Intermediate
- Total: 50 min
- Active: 40 min
- Yield: 1 serving
Ingredients
Coffee Rub:
Maple Aioli:
Burger:
Directions
Special equipment:
a steak weight- For the burger: Preheat a waffle maker according to manufacturer's instructions.
- Mix beef and sausage together in a bowl until thoroughly combined. Divide mixture in half and roll into balls, then place on a flat surface or cutting board. Using your hands, gently shape and press the balls into rectangular patties about the size of an index card and about 3/4-inch thick. Roll the grated cheese into a ball and place in the center of one of the patties. Cover with the other patty. Crimp edges with your fingers to ensure that both patties are sealed and cheese does not ooze out when grilling.
- Preheat a grill or cast-iron pan to medium-high heat. On a plate or small dish, rub burger patty all over with 1 to 2 tablespoons coffee rub and place on grill. Using a steak weight, press burger and cook for 4 to 5 minutes. Remove weight, flip patty, and place weight back on burger. Cook until internal temperature registers 155 degrees F, another 4 to 5 minutes. Place patty on a plate or tray fitted with a rack and let rest while you prepare the waffle.
- Spray waffle iron with nonstick cooking spray. Pour batter onto hot waffle iron. Cook until golden brown.
- Cut waffle in half horizontally, and then cut off the ends of each half.
- Slather each side of waffle with maple aioli and place cooked patty on bottom half. Top with bacon slices and close with other waffle half. Enjoy, then take a nap!
Cook’s Note
We use a round waffle maker. You can use a different shape, but you may have to cut it differently to fit the shape of your patty. It's also best to have a steak weight when cooking your burger to achieve a good sear, locking in all those flavors. If you do not have a steak weight, you can easily make one by wrapping a brick in aluminum foil.
