Who says you can’t have a juicy, loaded cheeseburger on a low-carb diet? Ditch the bun and get ready to fall in love with the ultimate comfort food mashup: the BBQ Bacon Cheeseburger Chaffle! We’re talking a crispy, savory waffle made from cauliflower and cheese, piled high with seasoned ground beef, smoky bacon, and a blanket of glorious, melted cheddar. It’s messy, it’s decadent, and it’s everything you’ve been craving, ready in just 30 minutes.
Ingredients
• Toppings
• Salt and freshly ground black pepper to taste
• 12 ounces / 340 g cheddar cheese, shredded
• 4 tablespoons sugar-free barbecue sauce
• 4 slices bacon
• 4 ounces / 113 g ground beef, 70% lean
• Waffle Dough (Chaffles)
• Salt and freshly ground black pepper to taste
• 3 tablespoons grated parmesan cheese
• 4 tablespoons almond flour
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• 1 cup / 125 g cauliflower crumbles
• 2 large eggs
• 3 ounces / 85 g cheddar cheese, shredded
Instructions
1. In a medium bowl, combine the cauliflower crumbles and the 3 ounces (85 g) of shredded cheddar cheese.
2. Add the almond flour, parmesan cheese, eggs, onion powder, garlic powder, salt, and pepper to the bowl. Mix until well combined and set aside.
3. Dice the bacon and cook in a large skillet over medium-high heat until it begins to render its fat.
4. Add the ground beef to the skillet. Break up the meat with a spoon and cook with the bacon until fully browned, about 5-7 minutes.
5. Carefully drain 1-2 tablespoons of the rendered fat from the skillet and stir it into the cauliflower waffle batter. Set the meat mixture aside off the heat.
6. Use an immersion blender to blend the waffle batter until it forms a smooth, thick paste.
7. Preheat your waffle iron. Spoon a quarter of the batter onto the iron and cook until golden brown and crispy, about 4-6 minutes. Repeat with the remaining batter to make 4 chaffles.
8. While the last chaffle cooks, return the skillet with the meat mixture to low heat. Stir in the sugar-free barbecue sauce and warm through.
9. To assemble, place the 4 cooked chaffles on a baking sheet. Top them evenly with the BBQ meat mixture, followed by the 12 ounces (340 g) of shredded cheddar cheese.
10. Broil for 1-2 minutes, watching carefully, until the cheese is bubbly and melted. Serve immediately.
Nutritional Information
• Nutrition Facts (per serving)
• Calories: 415
• Fat: 33.9g
• Protein: 18.8g
Pro Tips
• For the crispiest chaffles, use frozen cauliflower crumbles, thaw them, and squeeze out as much excess moisture as possible in a clean kitchen towel before mixing.
• Don’t forget to grease your waffle iron well, even if it’s non-stick. The cheese in the batter can be prone to sticking.
• Customize your toppings! Add sliced jalapeños for a kick, a dollop of sour cream, or some chopped green onions for freshness.
FAQ
Q: How do I make my chaffles extra crispy
A: For the crispiest chaffles, use thawed frozen cauliflower crumbles and squeeze out as much excess water as possible using a clean kitchen towel or cheesecloth before you mix the batter. This is the most important step for a crispy, non-soggy result.
Q: Can I make these chaffles ahead of time
A: Yes, you can prepare the chaffles in advance. Store them in an airtight container in the refrigerator for up to 3 days. To restore their crispiness, reheat them in a toaster, air fryer, or oven before adding the toppings.
Q: What if I don’t have an immersion blender
A: If you don’t have an immersion blender, a standard blender or a food processor will work just as well. Simply transfer the batter to your appliance and blend until it forms a smooth, thick paste.
Q: Can I use fresh cauliflower instead of frozen
A: Absolutely. You can use fresh cauliflower crumbles or rice a head of fresh cauliflower yourself. Whether using fresh or frozen, the key step for crispy chaffles is to remove as much moisture as possible before mixing the batter.
