Smash Cheeseburger Waffle

Smash Cheeseburger Waffle

The flavor profile combines savory beef, sharp cheese, and bright pickle notes against a mildly sweet, onion-flecked waffle base. Difficulty is moderate, requiring attention to waffle iron temperature and patty smashing technique but no advanced skills. It suits casual family meals, game-day spreads, or brunch gatherings where guests appreciate interactive assembly. Use an 8-inch Belgian waffle maker for best results and a cast-iron skillet or griddle for smashing patties to develop the signature crust. The recipe scales easily and keeps components separate until serving to maintain texture. Expect about 45 minutes total active time once ingredients are prepped.

Ingredients

• 450 g ground beef 80/20 (divided into 4 balls)
• 200 g all-purpose flour
• 10 g baking powder
• 240 ml buttermilk
• 1 egg (large)
• 80 g yellow onion (finely diced)
• 60 g dill pickles (chopped)
• 8 American cheese slices
• 30 ml vegetable oil (plus more for waffle iron)

Method

1. Whisk flour, baking powder, and a pinch of salt in a large bowl. In a separate bowl, beat buttermilk, egg, and 30 ml oil until smooth, then fold into dry ingredients along with diced onion and chopped pickles until just combined; avoid overmixing to keep waffles tender.
2. Preheat an 8-inch Belgian waffle iron to medium-high and lightly brush with oil. Ladle in batter to fill three-quarters of the plate, close, and cook 4-5 minutes until deep golden and crisp at edges; transfer to a wire rack and repeat for remaining batter.
3. While waffles cook, heat a cast-iron skillet or griddle over medium-high until smoking lightly. Place one beef ball in the pan, immediately smash flat with a heavy spatula or burger press to about 1 cm thick, season with salt and pepper, and cook 2 minutes until deeply browned and crusty.
4. Flip the patty, top immediately with two cheese slices, and cook 1 minute more until cheese melts and edges crisp further; transfer to a plate and repeat with remaining beef balls, working in batches to avoid crowding.
5. If desired, return waffles briefly to the iron or a 180 °C oven for 1 minute to re-crisp just before assembly, preventing steam from softening the texture.
6. Place one cheese-topped patty on each waffle, add extra pickles or condiments if using, and either fold the waffle over like a taco or top with a second waffle for a sandwich style.
7. Allow assembled waffles to rest 2 minutes so juices settle and cheese sets slightly, making them easier to cut or handle without falling apart.