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These keto bacon cheeseburgers with chaffle buns solve the craving for a juicy, all-American burger while skipping carbs entirely. Each component delivers the comfort and flavor you expect from a classic cheeseburger but fits perfectly in a low-carb lifestyle. Quick to make and incredibly satisfying, these have become my go-to weeknight staple when everyone wants a little indulgence that still feels good.
The first time I made these, even my bread-loving dad thought it was a “real” burger—he could not believe the buns were made without flour. Now I whip up a batch anytime we fire up the grill for a satisfying twist on tradition.
Ingredients
- Large eggs: Three of these provide structure and help the buns stay together. Farm-fresh eggs give the fluffiest result
- Shredded cheddar cheese: Use a block you shred yourself for the best melt and deeper flavor compared to pre-shredded
- Almond flour: Adds body and a bread-like crumb without gluten. Choose a fine grind for the best texture
- Baking powder: Gives the buns their little lift and keeps them from being dense
- 80/20 ground beef: The magic ratio for burgers that stay juicy and flavorful. Look for bright pink meat with a decent fat marbling
- Worcestershire sauce: Deepens the savory taste of the burgers and gives a hint of umami richness
- Minced garlic: Brings a bold foundation flavor. Fresh garlic cloves are best when you have them
- Kosher salt: Enhances every layer of the burger. I always reach for a pure sea salt for the cleanest taste
- Black pepper: Provides gentle heat and that unmistakable burger warmth
- Cheese slices: Pick your family’s favorite for topping. Sharp cheddar or smoky gouda are both excellent
- Thick cut bacon: Cooks up perfectly crisp and gives crunch plus smoky depth. A good-quality slab bacon elevates everything
- Lettuce: Romaine or iceberg add a fresh crunch and hold everything together
- Tomato: Many prefer beefsteak or heirloom for their vibrant color and juiciness
- Red onion: Sliced thin for bite without overpowering the rest. Go for a red onion that feels heavy and firm
Step-by-Step Instructions
- Make the Chaffle Bun Batter:
- Mix the eggs shredded cheddar almond flour and baking powder in a medium bowl until you have a thick cohesive batter. The mixture should be well combined but not overly beaten. Tiny pockets of cheese will help the buns form a sturdy base
- Cook the Chaffle Buns:
- Preheat a mini waffle maker following the instructions that came with it. Scoop scant quarter cups of batter into the center of the hot plates. Do not overfill or the batter will spill out. Close the lid and cook for about three minutes or until little to no steam escapes and the edges are golden brown. Carefully remove and repeat until you have six chaffles
- Prepare the Burger Patties:
- Add the ground beef worcestershire sauce minced garlic kosher salt and black pepper to a large bowl. Gently mix with your hands just until everything is combined. Divide into three portions so each burger will be thick and juicy
- Shape and Season the Patties:
- Use a burger press or shape each portion into a patty with your hands. Aim for half inch thick patties. Press a small dimple in the center of each this helps the patties cook evenly. Lightly season both sides again with salt and pepper if you love extra flavor
- Choose Your Cooking Method:
- For grilling Heat a gas or charcoal grill to high heat around four hundred degrees Fahrenheit. Place patties on the hot grill grates and cook for about four minutes per side. Flip only once to develop a crust. If adding cheese do it during the last minute so it melts perfectly
For skillet burgers Heat a cast iron skillet on medium high until very hot. Swirl in a tablespoon of salted butter. Add patties and let them sear for three to four minutes without moving. Flip when the underside has a deep brown crust. Add cheese and take off the heat as soon as it is just melted
For air fryer burgers Preheat the air fryer to three hundred ninety degrees Fahrenheit. Add patties in a single layer. Cook for five minutes then flip and cook for five to six minutes longer. Set slices of cheese on the burgers and close the basket so the residual heat melts it - Prepare Toppings:
- While burgers rest cook thick cut bacon until crispy and drain on paper towels. Slice the lettuce fresh tomato and red onion thinly. These toppings should be ready to go so you can assemble hot burgers fast
- Assemble the Burgers:
- Lay out your chaffle buns. Layer lettuce on the bottom followed by a burger patty molten cheese crisp bacon tomatoes and onion. Top with the other chaffle and give it a gentle press. Serve while everything is hot and melty for the best experience
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I am absolutely obsessed with the smoky thick cut bacon in these burgers. The smell fills my kitchen and reminds me of family cookouts when I was a kid. There is nothing quite like watching everyone build their own burger towers around the table on a summer evening.
How to Store Leftovers
Wrap the cooked burger patties and chaffle buns separately in foil or airtight containers. Store them in the refrigerator for up to three days. Quickly reheat the patties in a hot skillet or air fryer to restore their crust. The chaffle buns are best warmed in a toaster to bring back their original texture
Ingredient Swaps if Needed
If you do not have almond flour you can use coconut flour but use less since it is very absorbent. For dairy-free buns try shredded dairy-free cheese and an egg replacer. Not a bacon fan Thinly sliced avocado or pickles give great richness and crunch
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Serving Ideas
These burgers pair perfectly with zucchini fries keto coleslaw or a fresh green salad for an easy meal. Sometimes I add a little spicy mayo or a handful of pickled jalapeños to mix up the toppings. For a classic diner vibe serve with a bubbly glass of diet root beer over ice
A Bit of Burger History
The burger as we know it started becoming popular in the United States in the early twentieth century. Low carb versions like this one have only hit the scene more recently as gluten-free and keto options grow in demand. Making a burger with a homemade chaffle bun keeps the tradition alive but gives every family the chance to enjoy a classic meal their way
Frequently Asked Questions
- → What type of ground beef works best for these burgers?
An 80/20 blend of ground beef is recommended for juicy, flavorful patties that hold together well during cooking.
- → Can these burgers be made entirely in the air fryer?
Yes! Both the burger patties and the chaffle buns can be cooked in air fryer devices for convenience and less cleanup.
- → How do I keep the chaffle buns crispy?
Allow chaffles to cool on a wire rack after cooking to prevent sogginess and help keep them crisp before assembling.
- → Are there topping alternatives for this dish?
Customize with avocado, pickles, grilled mushrooms, or your favorite cheeses for a personal touch and added flavors.
- → How can I ensure the beef is safely cooked?
Use a meat thermometer to check the patties reach an internal temperature of 160°F as recommended by the USDA.