Low-Carb Waffle Burger

Crispy cheesy zucchini-carrot waffles replace the traditional burger bun in this seriously satisfying low-carb burger! Juicy beef, melty cheese, crunchy pickles, and a creamy spicy sauce make every bite worth saving.

Why You'll Love It

• No traditional bread bun needed
• Crispy, cheesy veggie waffles
• Juicy and satisfying
• Quick enough for an easy lunch or dinner
• Easy to customize with your favorite toppings

Prep & Cooking

• Prep Time: 10 minutes
• Cook Time: 10–15 minutes
• Total Time: 20–25 minutes
• Servings: 1 burger

Nutrition (per serving)

• Calories: 309
• Protein: 13g
• Carbohydrates: 8g
• Fat: 22g

Ingredients

For the Waffle Buns:

• 3 tbsp shredded zucchini, squeezed very dry
• 2 tbsp shredded carrot
• 2 tbsp shredded mozzarella
• 1 large egg
• Salt and black pepper, to taste
• ¼ tsp garlic powder

For the Burger:

• 4 oz ground beef, shaped into a patty
• 1 slice cheese
• 1–2 lettuce leaves
• 2–3 tomato slices
• 3–4 pickle slices

For the Sauce:

• 2 tbsp plain Greek yogurt
• 1 tsp sriracha or hot sauce

Instructions

1. Squeeze the shredded zucchini firmly with a clean kitchen towel or paper towels to remove as much moisture as possible.
2. In a bowl, combine zucchini, carrot, mozzarella, egg, salt, pepper, and garlic powder. Mix until evenly combined.
3. Preheat a mini waffle maker. Lightly grease it if needed.
4. Spoon half of the mixture into the waffle maker and spread it evenly. Close the lid and cook for 3–5 minutes, or until golden brown, crisp around the edges, and firm enough to lift easily. Repeat with the remaining mixture to make the second waffle bun.
5. While the waffles cook, season the beef patty with salt and pepper. Cook in a skillet over medium-high heat until browned and cooked to your preferred doneness, about 3–5 minutes per side depending on thickness.
6. Place the cheese slice on the hot burger during the final minute and allow it to melt.
7. Mix the Greek yogurt and sriracha together to make the creamy spicy sauce.
8. Assemble the burger: place one waffle on a plate, spread with sauce, then add lettuce, tomato, the cooked beef patty, melted cheese, and pickles.
9. Spread more sauce on the second waffle and place it on top. Serve immediately while the waffles are warm and crispy.

Pro Tip: Squeezing the moisture out of the zucchini is crucial! If you skip this step, your waffle buns will be soggy and won't hold the burger together.

Ingredient Spotlight

• Zucchini: Adds moisture, vegetables, and fiber while keeping the waffle bun lighter than traditional bread.
• Mozzarella: Adds protein and helps create those delicious crispy, cheesy waffle edges.
• Egg: Provides protein and helps hold the vegetable waffle together.

Easy Swaps

• Use cheddar, Monterey Jack, or provolone instead of mozzarella.
• Swap beef for a ground turkey or chicken patty.
• Use cucumber slices instead of tomato for an even crunchier burger.
• Adjust the sriracha to make the sauce mild or extra spicy.

Storage

• The waffle buns are best served fresh.
• If needed, refrigerate leftover waffles and burger components separately for up to 3 days. Reheat the waffles in a toaster or air fryer until crisp before assembling.

Serving Ideas

• Serve with a simple cucumber salad, roasted broccoli, or crispy zucchini fries for a satisfying low-carb meal.

Recipe FAQs

Can I make this ahead of time?
Yes! You can prep the ingredients a day in advance and store them in an airtight container in the refrigerator.

What can I substitute for the main ingredient?
Feel free to swap in your favorite lean protein or low-carb vegetable based on what you have on hand.

Why did my dish turn out differently than expected?
Make sure your oven is fully preheated and you follow the ingredient quantities closely for best results.