We’re a family of wafflewiches. We love them. If they weren’t high in caloric value, we would have them for breakfast or lunch, maybe even dinner, every damn day. And, I am not even kidding. We love them. With eggs, with burgers, with anything. Insert Chicken Patty Wafflewich here.
A chicken burger with smoked provolone, fresh spicy mayo made at home, and baby spinach make the best Chicken Patty Wafflewich ever. You can buy freshly ground chicken at the store, nice and lean. We opted to make our own ground chicken with leftover chicken scraps. Some chicken thighs and some breasts went straight into the food processor. Hit pulse a couple times and you have yourself a pound of chicken chuck.
With St. Patrick’s Day coming soon, I had to add a pinch of green into these. Plus, the baby spinach added a kick of protein that we always need. Our new Chicken Patty Wafflewich is not only festive but it is a perfect way to eat waffles at lunch or dinner time.
A chicken burger with smoked provolone, fresh spicy mayo made at home, and baby spinach make the best Chicken Patty Wafflewich ever.
8 gluten-free frozen waffles
1 lb ground chicken
1 tbsp hamburger seasoning
Drizzle of olive oil
4 slices of smoked provolone
Make batch of Spicy Mayo.
Toast waffles for a few minutes. Serve on a plate. Brush each with spicy mayo.
Mix ground chicken and seasoning in a bowl till combined. Roll into four balls. Pat down into a patty.
Drizzle olive oil on a pan. Cook two patties at a time on medium-heat for 3 minutes on each side. Serve a patty on four of the waffles. Top each patty with spinach. Put a slice of cheese on each wafflewich. Cover with other waffle like a sandwich.