Brunch Burger (waffle Bun) Recipe

Make batter

In a large bowl whisk together 1.5 cups all-purpose flour, 2 tsp sugar, 1 tsp baking powder, 1/4 tsp baking soda and 1/2 tsp fine salt until evenly combined.

In a separate bowl whisk 1 cup buttermilk, 1 large egg, 3 tbsp melted unsalted butter and 1/2 tsp vanilla extract until smooth.

Pour the wet ingredients into the dry and stir gently until just combined — batter should be slightly lumpy. Do not overmix; let rest 5 minutes.

Preheat a Belgian waffle iron to medium-high and lightly brush or spray with about 1 tbsp vegetable oil. Spoon or ladle enough batter for your iron (roughly 1/2 to 3/4 cup per waffle depending on iron size) and cook until deep golden and crisp, about 3–5 minutes per waffle. Produce 4 large waffles total (2 tops and 2 bottoms) and keep warm in a low oven (200°F/95°C) on a wire rack to preserve crispness.

Divide 1 lb ground chuck into 4 equal portions (about 4 oz each) and gently form into patties slightly larger than the waffles (about 3½–4 inches). Make a shallow dimple in each center with your thumb to help even cooking.

Season both sides of each patty with 1 tsp sea salt, 1/2 tsp freshly ground black pepper and 1/4 tsp garlic powder just before cooking.

Heat a heavy skillet or cast-iron pan over medium-high heat with 1 tbsp neutral oil until shimmering. Cook patties 3–4 minutes per side for medium (adjust time for desired doneness). If using a thicker patty, reduce heat slightly and cook a bit longer. In the last minute of cooking, top each patty with a slice of sharp cheddar to melt; cover pan briefly with a lid to help melt cheese.

Remove patties to a plate and let rest 2–3 minutes while finishing other components.

Cook bacon: In a skillet over medium heat, cook 8 slices thick-cut smoked bacon until crisp, 6–10 minutes depending on thickness, turning as needed. Transfer to paper towels to drain. Keep warm.

Fry eggs: In a separate nonstick skillet, melt 1 tbsp unsalted butter over medium-low. Crack 4 large eggs and cook sunny-side up until whites are set but yolks remain runny, 3–4 minutes. Season lightly with salt and pepper. For over-easy, carefully flip and cook 15–30 seconds more.

Warm waffles briefly: If waffles have cooled, return to the waffle iron for 30–60 seconds or place in a 350°F/175°C oven for 5 minutes to crisp and warm. Optionally spread a little softened butter on waffle surfaces while warm.

Assemble burgers: Place one waffle (bottom) on your plate. Add a small handful (about 1/2 cup) arugula or baby greens. Place a cheddar-topped burger patty on top of the greens, then 2 slices of bacon. Gently place a fried egg atop the bacon. Drizzle about 1½ tbsp maple syrup over the egg and bacon (reserve remaining syrup for serving). Top with the second waffle as the bun. If using hot sauce, add a few drops to the egg before closing.

Optional finishing: Lightly dust the exposed waffle edges with 1 tsp powdered sugar for a playful sweet contrast and sprinkle 1 tbsp chopped chives over the egg for color.

Serve immediately with extra maple syrup on the side and napkins. Cut each Brunch Burger in half with a serrated knife if desired to reveal the yolk. Enjoy while waffles are crisp and patties warm.