I'm not much for hyperbole. So it's with great seriousness that I declare Casino El Camino makes the best burger in the entire world. Hands down. There are like a half-dozen other burger joints tied for second.
Now I judge my burger solely by the meat. But for a waffle burger, it's all about the bun...er...batter. Otherwise, why would you even put it in a waffle in the first place?
So it is also with great seriousness that I declare this here to be the best waffle burger in the world. Hands down. There are like a half-dozen other recipes out there tied for second.
But I can't take the credit for this creation alone. The inspiration for the batter comes from Jonathan Melendez's Fried Chicken and Waffle Sandwich recipe. I just decided that this would go much better with a hamburger than with fried chicken. Adding shredded cheese to the batter gives it just a hint of cheesiness without overpowering the burger. Full disclosure here: I'm not much of a cheeseburger fan. Again, I judge a burger solely by the meat.
So to start off, we'll prepare our lovely batter. It's pretty much the same as your typical buttermilk batter with a few ingenious twists: crushed bacon, shredded cheese, and green onions. As you'd expect, it isn't meant to be too sweet. We'll substitute brown sugar for white.
Now the culinary cognoscenti wax eloquently about the virtues of a particular mixing sequence, separating egg whites from yolks, whisking until still peaks form and whatnot. Since I can't discern what difference any of that stuff makes, I choose to keep it simple — just mix dry and wet ingredients together. Done.
Had you at bacon, eh?
Mix the dry ingredients together in a large bowl.
Now add the wet ingredients.
Mix everything together well, but not too vigorously. Don't disparage the lumpiness.
Now we're ready to get cooking.
Somewhere in here you'll need to cook your burger patties. Again, this is all about the bun, so I won't have much to say except they should be about 4 inches in diameter and no more than an inch thick.
Making a stuffed waffle with The Wonderffle Stuffed Waffle Iron is pretty simple. First step is to preheat the device. I usually do this at low to medium low so that it doesn't get too hot and burn the cooking oil.
Speaking of cooking oil. Go ahead and lift off the top pan and rub some on the bottom pan. You'll want to do this between every three waffles or so that you cook at a time.
Now add just enough batter to cover the indentions along the bottom pan.
Now go ahead and crank the heat up to medium and let the batter just begin to bubble. It shouldn't take much longer than a minute from when you first added the batter for this to occur.
Now add the burger patty. Depending on how thick you cut things, you can also throw in a tomato slice or something as well.
Top it off with more batter. Just up to the top rim.
Now make sure you grease the top pan.
Close the device with the top pan and flip it over to the other side to distribute the batter evenly inside.
After it has cooked for about 3 minutes on each side, it should be done. You can check doneness periodically by lifting up the top pan.
Remove the top pan and pull out the cooked waffle using the handles on the scissor assembly.
It's called the scissor assembly because when you separate the handles, it opens up like scissors to let the waffle fall out right into you hand or plate.
Enjoy this with another great idea from Mr. Melendez: eat this with some mustard maple sauce (about 1 part spicy brown mustard, 1 part yellow mustard, 1 part maple syrup or to taste).
Bacon Cheeseburger Stuffed Waffle
Yields about 4 stuffed waffles