Potato Waffle Breakfast Burger
This potato waffle breakfast burger just skyrocketed to the top of my list of favorite breakfast foods. Crispy waffle “buns,” a juicy beef patty, and a runny egg that makes it very worth waking up for.
Jump to:
I’m deep in my waffle era right now, and honestly, it’s starting to feel permanent. My brain has one question on loop: will it waffle?
I’ll be walking through the grocery store with a perfectly respectable cart, and suddenly I’m holding potatoes like they’re about to become something reckless. And every time I give in, something fun happens.
This breakfast burger is exactly that. Potato waffles standing in for buns. A simple beef patty. A runny egg that turns the whole thing into a situation. It’s crispy, rich, and feels like a full-on Saturday morning win, even if it’s just a random weekday.
If breakfast burgers are your thing, this one deserves a spot in the rotation.
Why this potato waffle breakfast burger works
Chilling the potatoes after boiling is the secret move here. Cold potatoes lose surface moisture, which means they crisp instead of steaming once they hit the waffle iron.
The waffle iron does double duty. It presses the potatoes flat while creating maximum surface area, which gives you those golden, crunchy edges without frying. The result is a sturdy, crispy “bun” that can actually hold a burger and a runny egg without falling apart.
Keeping the fillings simple lets the waffle shine. You get contrast from the creamy yolk, richness from the beef, and brightness from tomato and yogurt sauce, so every bite stays balanced instead of heavy.
"I made this once and now I’m thinking about it constantly."
- Instagram Follower
Potato Waffle Breakfast Burger
Equipment
- Mini waffle maker (I use one from Dash, but any mini waffle maker will work!)
Ingredients
Potato waffle buns
- 2 to 3 Yukon Gold potatoes
- Salt to taste
- Olive oil or avocado oil spray
- Grated Parmesan cheese
Spicy yogurt sauce
- ¼ cup Greek yogurt
- 1 to 2 teaspoons hot sauce
- ½ teaspoon lemon juice
- Pinch garlic powder
- Salt and black pepper to taste
Fillings
- 1 egg
- 1 small beef patty 2 to 3 oz
- 2 to 3 tomato slices
- ½ avocado sliced
Instructions
Make the potato waffles
- Boil potatoes in well-salted water until fork tender. Drain and chill completely in the fridge until firm.
- Preheat and lightly oil a mini waffle maker.
- Add one chilled potato to the waffle maker and gently smash it flat. Season with salt and sprinkle generously with grated Parmesan.
- Close the waffle maker and cook until deeply golden and crisp, about 8 to 10 minutes. Repeat to make two waffles.
Make the sauce
- In a small bowl, mix Greek yogurt, hot sauce, lemon juice, garlic powder, salt, and pepper until smooth. Set aside.
Cook the fillings
- Season the beef patty generously with salt. Sear in a hot skillet until browned and juicy, about 2 to 3 minutes per side.
- In the same pan, fry the egg to your liking. Runny yolk highly encouraged.
Assemble
- Spread spicy yogurt sauce on the bottom potato waffle.
- Layer tomato slices and avocado.
- Add the beef patty, then top with the fried egg.
- Finish with the second potato waffle and serve immediately.
Notes
- If your waffle maker runs hot, let the potato cook a full minute before opening. Patience equals crunch.
- Chilling the potatoes is non-negotiable if you want crisp waffles that hold together.
- This works just as well with sausage, bacon, or a veggie patty if you want to switch things up.
More recipes you'll love
A few favorites I think you'll really enjoy next.
