Sweet Potato Waffle Bun Venison Burgers

Instructions

1. 01

   Set your grill to 400°F. Pierce each sweet potato with a fork 4–5 times and rub lightly with oil. Place directly on the grill and roast whole until fork-tender, approximately 35–40 minutes, turning occasionally for even cooking. Remove from the grill, allow to cool slightly, then slice open and scoop out the flesh. Weigh out 300g of flesh for the waffle batter.

2. 02

   Mash the 300g of sweet potato flesh until completely smooth — no lumps. Whisk in the 2 eggs and salt until fully combined. The batter should be thick and scoopable. If it looks runny, add 2–3 tablespoons of flour and mix until it tightens up.

3. 03

   Preheat a mini waffle maker and spray with cooking spray. Drop approximately 70–75g of batter (about ⅓ cup) into the center for each waffle. Cook until golden with crisp edges, roughly 5–8 minutes per waffle. You are making 8 waffle halves total — 2 per serving. Set aside on a wire rack to cool.

4. 04

   Gently combine the ground venison, Worcestershire sauce, Dijon mustard, and all spices in a bowl. Fold everything together until just combined — do not overmix or the meat will become tough and dense. Divide evenly into 4 patties, approximately 6 oz each. Press a slight indent into the center of each patty to help them cook flat.

5. 05

   Increase the grill temperature to direct medium-high heat at approximately 425°F. Place the patties on the grill and cook for 3–4 minutes per side. During the final minute of cooking, lay a slice of sharp cheddar on each patty and close the lid to melt the cheese.

6. 06

   Place 2 waffle halves in each of your 4 meal prep containers. Top with a burger patty and melted cheese. Pack your fresh lettuce, tomato, and onion separately in a small bag or side compartment so they stay crisp until you're ready to eat. Add any additional condiments as desired.