The Savory Waffle Iron Upgrade
Minced meat in a waffle iron? Sounds crazy – but it works amazingly well. Crispy on the outside, juicy on the inside, and perfectly protected by the bacon so nothing sticks.
Whether as a burger patty substitute or a low-carb option without a bun – these meat waffles are a true grilling experiment with a wow factor.
Ingredients (for approx. 4 minced meat waffles)
-
800 g beef mince (not too lean, ideally approx. 20% fat)
-
1 tsp salt
-
½ tsp freshly ground pepper
-
12–16 slices of bacon
-
some heat-resistant oil
Optional:
-
Paprika powder
-
Garlic granules
-
BBQ rub of choice
Preparation
1️. Prepare the mince
Season beef mince with salt and pepper.
Do not knead too much – just mix loosely to keep it juicy.
2️. Prepare the waffle iron
Lightly oil the waffle iron.
Preheat over medium heat (approx. 180–200 °C).
👉 Wear grilling gloves – the handles also get very hot.
3️. Layer
-
Place a layer of bacon in the hot waffle iron.
-
Distribute approx. 200 g of mince loosely on top (not too thick, approx. 1–1.5 cm).
-
Cover with another layer of bacon.
Close the lid – press down lightly.
4️. Grill
Place the waffle iron over the coals or on the grill.
Cooking time: 6–10 minutes, depending on the heat.
Turn the iron regularly.
👉 Tip: Occasionally hold it vertically for a short time so that excess fat can drain off. Place a drip tray underneath – do not let fat drip directly into open flames.
Core temperature should be at least 70 °C.
Serving
Perfect as:
- Burger patty
- Sandwich filling
- Low-carb option without a bun
- Topped with cheese, BBQ sauce, fried onions or coleslaw
If using round burger buns, the waffles can simply be cut diagonally in half or served as a toast sandwich.
💡Tips for success
- Do not use too lean mince – otherwise the waffles will be dry.
- Do not open too early – otherwise the meat may fall apart.
- Use moderate heat – too much heat will burn the bacon before the mince is cooked through.
Thanks to product tester Patrick Baumgart for the pictures and the recipe!
0 comments