🥓🧀 Smoked Carnivore Cheeseburger on a Chaffle
This isn’t just a burger—it’s a full-on carnivore feast. Juicy smoked beef patties topped with melted cheese, hugged between crispy, cheesy chaffles instead of bread. Every bite gives you smoky, savory, cheesy goodness with zero carbs and no plant-based fillers. Perfect for BBQ nights, meal prep, or impressing guests who think low-carb can’t be indulgent.
Ingredients
For the smoked burger patties:
- 1 lb ground beef (80/20 for juiciness)
- 1 tsp kosher salt
- ½ tsp black pepper
- 4 slices cheddar, American, or provolone cheese (any melt-friendly cheese)
For the carnivore chaffles (makes 4 small chaffles = 2 buns):
- 2 large eggs
- 1 cup shredded mozzarella or cheddar cheese
- 1 tbsp cream cheese (softened)
- Pinch of salt
Optional carnivore toppings: crispy bacon, extra cheese, or a fried egg
Instructions
- Preheat smoker – Heat to 225°F using hickory, oak, or mesquite wood for deep flavor.
- Form patties – Shape the ground beef into 4 equal patties (¼ lb each). Season both sides with salt and pepper.
- Smoke the burgers – Place patties directly on the smoker grates. Smoke until internal temp reaches 135–140°F for medium (or your desired doneness), about 45–60 minutes.
- Add cheese – In the last 5 minutes of smoking, place a slice of cheese on each patty and let it melt.
- Make the chaffles – While burgers are smoking, preheat a mini waffle maker. Whisk eggs, shredded cheese, cream cheese, and salt until smooth. Pour ¼ of the mixture into the waffle maker and cook for 3–4 minutes until golden and crisp. Repeat to make 4 chaffles.
- Assemble – Place a smoked cheeseburger between two chaffles. Add crispy bacon or a fried egg if desired. Serve hot and enjoy that smoky, cheesy crunch.
Notes
- Keep the chaffles carnivore by avoiding almond/coconut flour—just eggs and cheese.
- Use an 80/20 beef blend to keep patties juicy during smoking.
- If you prefer a quick version, you can pan-sear instead of smoking—but you’ll miss that deep wood flavor.
Tips
- For extra cheesiness, sprinkle shredded cheese directly on the waffle maker plates before adding batter.
- Let chaffles rest on a cooling rack after cooking to keep them crispy.
- If meal-prepping, store cooked patties and chaffles separately to avoid sogginess.
Servings
Makes 2 smoked cheeseburgers (each with 2 chaffles and 1 patty).
Nutritional Info (per burger with chaffles, using cheddar)
- Calories: 720
- Protein: 52g
- Fat: 54g
- Saturated Fat: 28g
- Carbohydrates: 1g
- Fiber: 0g
- Sugars: 0g
- Sodium: 950mg (varies by cheese)
Benefits
- Zero carb—perfect for strict carnivore and keto diets.
- High protein for muscle maintenance and satiety.
- Rich in healthy fats for energy and hormone support.
- Smoked flavor adds depth without needing sauces or condiments.
Q & A
Q: Can I make the chaffles ahead of time?
A: Yes—store in the fridge up to 3 days or freeze up to 2 months. Reheat in a toaster or air fryer to crisp back up.
Q: What’s the best cheese for chaffles?
A: Mozzarella for mild flavor, cheddar for sharpness, or a mix for balance.
Q: Can I make this without a smoker?
A: Yes—grill or pan-fry the patties, then finish under a broiler for a charred effect.
Q: How do I keep chaffles from being too eggy?
A: Use more cheese than egg by weight, and make sure they cook until golden brown.