What if I told you you can get your burger and your fries all in one bite? Well, I’m here to tell you can, and you’re welcome.
You’d think by now we’d be tired of the burger. I mean, it shows up at every BBQ, it’s on every restaurant menu, and it’s even infiltrated our donuts.
But let’s get real. There’s a reason burgers are still around. It’s because they’re good. They’re dependable. They’re the old faithful of the grilling circuit. When in doubt, make a burger. 90% of the time, you and your friends are going to be happy. Unless they’re vegetarian. And then you should make them a veggie burger…with bacon. Bacon doesn’t have meat it in it, right?
Joking aside, burgers have some serious klout in the food world. Unlike the cronut, $8 cupcakes, and fancy toast, the burger is not a trend that rises and falls with the whims of the masses. It’s an irreplaceable American standard, a classic in the truest sense of the word.
In fact, I think burgers actually start other trends. Take the minification of all the things, for example. Anybody remember sliders? Those were around LONG before mini was in. I’m telling you, the burger is ahead of its time.
That’s why I’m calling these adorable, craveable, mini Waffle Fry Sliders the trendiest burgers of the universe!
Okay, okay, maybe that’s a little bit overboard, but they are pretty irresistible.
There’s nothing fancy here, just a classic with a little twist. I used my favorite standard burger recipe for the meat then formed them into small slider patties, fried them up, and sandwiched them between some waffle fries.
These cuties are great for tailgating parties, Labor Day weekend gatherings, or just your average Tuesday night. I use frozen waffle fries for this recipe which means you can have these on the table in 30 minutes flat. This is also a great recipe if you’re gluten free or watching carbs. You can even use sweet potato waffle fries to make them a little healthier.
I served these burgers with standard toppings- American cheese, red onion, baby slices of tomato, and lettuce–but you can feel free to mix it up with your favorites. Since waffle fries have holes in them, I decided to serve the ketchup and mustard on the side for easy dipping (and less spillage!).
Here’s to classics, 3 day weekends, and having your burger and your fries too! Have a safe and happy Labor Day everyone!
- 1 20 ounce package of waffle fries
- 1 lb. ground beef
- 1 teaspoon Kosher salt
- ½ teaspoon fresh ground pepper
- 1 teaspoon minced garlic
- ½ teaspoon onion powder
- 1 Tablespoon Worcestershire
- 1 teaspoon oil
- ¼ of a red onion, sliced
- Sliced American or Cheddar cheese, cut into small squares
- Halved cherry tomato or small slices of regular tomato
- Lettuce, chopped into squares
- Condiments of your choice
- Place the waffle fries on a baking sheet and bake according to package directions.
- Meanwhile, in a bowl combine the beef, salt, pepper, garlic, onion powder, and Worcestershire. Gently form the mixture into small patties (about the size of a standard waffle fry). Heat the oil in a skillet and fry the patties for 3-4 minutes. Then flip and add cheese slices to the top. Fry an additional 3-4 minutes or until burgers are cooked through and cheese is melted. Remove to a plate.
- To assemble, start with a waffle fry then add the lettuce, tomato, and onion if desired. Top with the burger patty and a a final fry A toothpick through the center can help hold everything together. Serve with condiments of your choice for dipping.