Potato Waffle Breakfast Burger

Delicious waffle burger with egg, avocado, tomato, and cheese, topped with crispy potato waffle buns

5 from 1 vote

Potato Waffle Breakfast Burger

Two crispy smashed Yukon Gold potato waffles used as the bun for a breakfast burger loaded with a beef patty, spicy yogurt sauce, avocado, tomato, and a sunny side up egg. Gluten free, ready in 40 minutes, and significantly better than any bun you'd buy at the store.

Course Breakfast, Main Course

Cuisine American

Keyword breakfast burger recipe, gluten free breakfast burger, potato waffle, potato waffle breakfast burger, potato waffle buns, savory waffle breakfast, waffle burger

Prep Time 10

Cook Time 25

Total Time 35

Servings person

Calories 838kcal

Author Chef Josh

Equipment

Mini waffle maker (I use this one from Bella, but any mini waffle maker will work!)
Medium saucepan
Small skillet
Kitchen towel (for pressing)

Ingredients

Potato Waffles

2 small Yukon Gold potatoes
1 teaspoon olive oil
2 tablespoon shredded Parmesan cheese
Pinch of salt

Burger

1 beef patty 2 to 3 oz, cooked
1 sunny side up egg
1 slice cheddar cheese
½ avocado sliced and fanned
3 slices tomato
Salt and pepper

Spicy Yogurt Sauce

3 tablespoon plain Greek yogurt
1 teaspoon hot sauce
½ teaspoon garlic powder
Pinch of salt

US Customary - Metric

Instructions

Boil the Potatoes: Add potatoes to a pot of cold salted water and bring to a boil. Cook 15 to 20 minutes until fork-tender. Drain and cool completely. For best results, refrigerate overnight. If short on time, cool for at least 1 to 2 hours.
Make the Sauce: Stir Greek yogurt, hot sauce, garlic powder, and salt together until smooth. Refrigerate until ready to use.
Preheat and Prep the Waffle Maker: Preheat the mini waffle maker. Drizzle a small amount of olive oil onto the iron and sprinkle Parmesan directly onto the surface.
Smash and Cook: Place one potato in the center and firmly close the lid to smash it flat. Open and check that the potato has filled all the grooves. Fill any gaps with pinched-off pieces from another potato. Close the lid and using a kitchen towel to protect your hand, press down firmly for a few seconds. Cook for 12 to 13 minutes without opening until deeply golden and crispy. Remove gently and repeat with the second potato.
Fry the Egg: Cook the egg sunny side up in a lightly oiled skillet to your preferred doneness. Season with salt and pepper.
Build the Burger: Place one crispy potato waffle on a plate. Spread spicy yogurt sauce generously on the waffle surface. Layer with tomato slices, fanned avocado, the cooked beef patty, slice of cheddar, and the sunny side up egg. Top with the second crispy potato waffle and serve immediately.

Notes

For the crispiest waffles, refrigerate boiled potatoes overnight before cooking. This draws out excess moisture and dramatically improves the crunch.
Sprinkle Parmesan directly onto the hot iron before adding the potato, not on top of it. This creates the cheese crust that holds the waffle together as a bun.
Do not open the waffle maker before 12 minutes. Patience is key here, it takes time! :)
For the breakfast sandwich variation: swap the beef patty for a breakfast sausage patty, replace the spicy yogurt sauce with a slice of melted cheddar. Build with tomato, avocado, sausage, cheddar, and a sunny side up egg between two potato waffles.
Leftover boiled potatoes from dinner the night before work perfectly here.

Nutrition