Potato Waffle Breakfast Burger
Crispy potato waffle buns stacked with a beef patty, runny egg, and spicy yogurt sauce for a bold, savory breakfast burger.
Servings 1 person
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.