Western · Keto
Chaffle Bun Burger
Bread-free burger with savory zucchini-carrot-mozzarella waffle buns. Crispy on the outside, holds together like a real bun. Topped with a creamy sriracha-yogurt sauce.
Halal-friendly Medium
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 2
6g Net carbs
30g Protein
30g Fat
440 Calories
Per serving
Ingredients
- 3/4 cup (90g) Zucchini, shredded and squeezed dry
- 1/2 cup (50g) Carrots, shredded
- 1/2 cup (56g) Mozzarella, shredded
- 4 Large eggs
- 1/2 tsp Garlic powder
- 2 (4 oz / 113g each) Ground beef patties (80/20)
- 2 Cheddar or American cheese slices
- 2 large Butter lettuce leaves
- 4 Tomato slices
- 8 Dill pickle slices
- 4 tbsp Plain Greek yogurt (full-fat)
- 2 tsp Sriracha (or hot sauce)
- to taste Salt and black pepper
Method
- Make the batter: combine shredded zucchini (well-squeezed), carrots, mozzarella, eggs, garlic powder, salt, and pepper in a bowl. Mix until evenly coated.
- Cook the buns: preheat a mini waffle maker. Spoon a quarter of the batter onto the iron, close the lid, and cook until golden and crisp, 3-5 minutes. Repeat to make 4 waffle buns total.
- Cook the patties: season the ground beef with salt and pepper, shape into 2 patties, and cook in a hot skillet 3-4 minutes per side. In the last minute, top each with a slice of cheese to melt.
- Whisk the sauce: stir together Greek yogurt and sriracha in a small bowl.
- Assemble: spread sauce on the inside of two waffle buns. Layer lettuce, tomato, the cheesy beef patty, pickles, and a second waffle bun (sauce-side down). Serve immediately while the buns are still crisp.
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