THE SPLIT PLATE / RECIPE

Cheeseburger Potato Waffle Meal Prep

Chef Josh Gale's viral potato-waffle burger, turned into a family meal prep. Six waffles, one lean-beef skillet, two dinners for four.

YIELD8 servings
TOTAL TIME25 min prep + 45 min cook
COOK METHODSee method
EST. / SERVING~600 cal | ~50g protein
KEY TO SUCCESS: THAW + SQUEEZE THE HASH BROWNS. 840g thawed, wrapped in a clean towel, squeezed until no water drips. Crispness starts here, not in the iron.

Ingredients

POTATO WAFFLES (yields 6)

  • 840 g frozen shredded hash browns (thawed and squeezed dry)
  • 240-300 g liquid egg whites (start at 240g; add 30g only if needed)
  • 168 g / 6 oz reduced-fat shredded cheddar
  • 3 tbsp cornstarch
  • SPG to taste (creator used Dan-O's SPG)
  • Light avocado-oil spray for the iron

Option 1

  • 1 regular burger bun
  • 1/2 potato waffle
  • 2.5 oz raw-equivalent seasoned beef + 3/4 slice Velveeta (from portioned container)
  • Ketchup, to taste

BEEF SKILLET

  • 2 lb / 32 oz 93/7 lean ground beef
  • 1/2 cup bone broth
  • SPG or preferred burger seasoning to taste

ADULT FINISH (per plate)

  • 1 potato waffle
  • 5 oz raw-equivalent seasoned beef + 1.5 slices Velveeta (from portioned container)
  • Tari hot sauce, to taste

Allergens: dairy, eggs, wheat, gluten.

AT PORTIONING + FINAL ASSEMBLY. The waffle batch and beef skillet are shared. The split lives in the 2:1 raw-beef allocation, cheese slice count, and adult/kid finish (Tari vs ketchup, full waffle vs bun + half).

Method

Shared base

  1. 1.THAW + SQUEEZE THE HASH BROWNS. Thaw 840g frozen shredded hash browns completely. Wrap in a clean kitchen towel and squeeze firmly until no more water drips out.
  2. 2.BUILD THE CORRECTED WAFFLE MIX. Combine the dry hash browns, 168g cheddar, 3 tbsp cornstarch, and SPG. Add 240g egg whites and mix. Squeeze a handful: if it holds together, stop. If it falls apart, add 30g more egg whites and retest. Do not exceed ~300g.
  3. 3.PREHEAT + LOAD THE IRON. Fully preheat the waffle iron. Apply a light, even coat of avocado-oil spray. Divide the mixture into six equal portions.
  4. 4.COOK SIX CRISP WAFFLES. Add one portion, close firmly, cook 6-8 min per waffle until deeply golden and easy to release. If the iron resists opening, give it another minute. Repeat for all six.
  5. 5.BROWN THE BEEF. Brown 2 lb 93/7 beef in a wide skillet, breaking it into small crumbles. Season with SPG. Add 1/2 cup bone broth; cook until the liquid has absorbed and the beef is moist but not wet.
  6. 6.PORTION 2. 1 ACROSS EIGHT CONTAINERS: Divide the cooked beef so every adult container gets twice the beef of a kid container. Creator's raw allocation: 5 oz per adult / 2.5 oz per kid, with a small batch cushion.
  7. 7.TOP WITH COLD CHEESE + STORE. 1.5 slices Velveeta on each adult beef portion; 3/4 slice on each kid portion. Keep the cheese cold in the container — it melts on reheat.

Adult — Full Waffle + Tari

  1. 8.REHEAT. Microwave the adult beef-and-cheese container ~90 seconds until steaming. Air-fry one potato waffle 6-8 min until crisp.
  2. 9.BUILD + TARI. Stack the melted beef and cheese on the crisp waffle. Drizzle Tari to taste.

Kid — Regular Bun + Half Waffle (Creator's Build) · Option 1

  1. 8.REHEAT. Microwave the kid beef-and-cheese container ~90 seconds. Air-fry half a potato waffle 6 min.
  2. 9.BUILD BURGER + SIDE WAFFLE. Stack the melted beef and cheese in a regular bun. Serve with half a crisp waffle on the side and ketchup.

SPLIT PLATE SERVING

Adult — Full Waffle + Tari: Serve the adult portion as described above.

Kid — Regular Bun + Half Waffle (Creator's Build): Serve the kid portion as described above.

Keys to success

  • EGG WHITES: START AT 240g. Add 30g at a time only if the mixture will not bind. Do not exceed ~300g. The filmed 414g batch was too wet; do not repeat.
  • CORNSTARCH ONLY. 3 tbsp. Do not sub flour — the interior turns gummy.

If something fails

Waffle mix is too wet / falls apart when cooked: Too many egg whites. Add 2 tbsp more cornstarch and 2-3 tbsp more shredded cheddar to soak up moisture, then re-test with the squeeze check. Next batch: stop at 240g egg whites and add only 30g at a time.

Waffle sticks to the iron: Iron wasn't fully preheated, or oil spray was too light. Preheat until the light indicator says ready, then spray the top AND bottom plates evenly. If already stuck, wait another 60 seconds — waffles release cleanly only when the crust has set.

Waffle is pale after 8 min: Iron temperature is low or the mixture is too wet. Give it 2-3 more minutes; if still pale, the next batch needs a tighter squeeze on the hash browns or a hotter iron setting.

Beef is dry after reheat: Ran out of bone broth in the pan or reheated uncovered. Add 1 tbsp broth or water to the container before microwaving, cover with the lid ajar, and reheat 90 seconds.

Cheese didn't melt on reheat: Cheese slice was too thick or reheat time was under 90 seconds. Cut slices in half before layering, or extend microwave time by 15-second increments checking for melt.

Kid won't eat the waffle: Serve the kid finish exactly as designed: normal bun + half a waffle + ketchup. The waffle is a side, not the whole plate. Skip the waffle entirely for that plate if needed — the beef + bun still eats like a burger.

Adult plate misses 50g protein: The 5 oz raw-equivalent allocation is what carries the protein line. Weigh the raw beef during portioning, not the cooked. If the containers were built by eye, add an extra 3/4 slice Velveeta to close the gap.

Storage and reheating

Store: Cool promptly. Refrigerate beef-and-cheese containers and waffles separately for up to 4 days.

Reheat: Microwave beef and cheese ~90 seconds, checking that it is hot throughout. Air-fry waffles 6-8 min until crisp. Do not microwave the waffles — they turn soggy.

Lasts: 4 days in the fridge for beef-and-cheese containers. Cooled waffles freeze with parchment between them for up to 2 months; thaw overnight before air-fryer reheating.

Estimated nutrition

~600 cal | ~50g protein.

thesplitplate.com/recipes/cheeseburger-potato-waffle-meal-prep

Cheeseburger Potato Waffle Meal Prep
Split Cook Method™Family Dinner

Cheeseburger Potato Waffle Meal Prep

Chef Josh Gale's viral potato-waffle burger, turned into a family meal prep. Six waffles, one lean-beef skillet, two dinners for four.

Make this when

You want the viral potato-waffle burger as a repeatable family meal prep — not a novelty single serving.

Total time
25 min prep + 45 min cook
Yield
8 servings
Protein
~50g
Calories
~600
Cost / serving
$4.25
Tested correction

Filmed batch used 414g egg whites → mixture was too wet. Squeeze 840g hash browns very dry, start at 240g egg whites, add 30g at a time only if needed (max ~300g).

Allergens and safety

Contains: dairy, eggs, wheat, gluten

Packaged ingredients change formulas — check the label on what's actually in your kitchen.

Adjust servings

Ingredients

Batch cookOriginal yield: 8. Adjusted ingredients will appear in print; check pan size and cooking time.

POTATO WAFFLES (yields 6)

BEEF SKILLET

ADULT FINISH (per plate)

KID FINISH (creator's build, per plate)

Method

Split point

AT PORTIONING + FINAL ASSEMBLY. The waffle batch and beef skillet are shared. The split lives in the 2:1 raw-beef allocation, cheese slice count, and adult/kid finish (Tari vs ketchup, full waffle vs bun + half).

8 total servings (4 adult + 4 kid in Tushar's build) from 6 waffles + one lean-beef skillet. Adult finish: 1 full waffle + 5 oz raw-equivalent beef + 1.5 slices Velveeta + Tari. Kid finish (creator's build): 1 regular burger bun + half a waffle + 2.5 oz raw-equivalent beef + 3/4 slice Velveeta + ketchup.

Shared base

Cook once — this part works for everyone.

  1. 1

    THAW + SQUEEZE THE HASH BROWNS: Thaw 840g frozen shredded hash browns completely. Wrap in a clean kitchen towel and squeeze firmly until no more water drips out.

  2. 2

    BUILD THE CORRECTED WAFFLE MIX: Combine the dry hash browns, 168g cheddar, 3 tbsp cornstarch, and SPG. Add 240g egg whites and mix. Squeeze a handful: if it holds together, stop. If it falls apart, add 30g more egg whites and retest. Do not exceed ~300g.

  3. 3
    PREHEAT + LOAD THE IRON

    Fully preheat the waffle iron. Apply a light, even coat of avocado-oil spray. Divide the mixture into six equal portions.

  4. 4
    COOK SIX CRISP WAFFLES

    Add one portion, close firmly, cook 6-8 min per waffle until deeply golden and easy to release. If the iron resists opening, give it another minute. Repeat for all six.

  5. 5
    BROWN THE BEEF

    Brown 2 lb 93/7 beef in a wide skillet, breaking it into small crumbles. Season with SPG. Add 1/2 cup bone broth; cook until the liquid has absorbed and the beef is moist but not wet.

  6. 6
    PORTION 2

    1 ACROSS EIGHT CONTAINERS: Divide the cooked beef so every adult container gets twice the beef of a kid container. Creator's raw allocation: 5 oz per adult / 2.5 oz per kid, with a small batch cushion.

  7. 7
    TOP WITH COLD CHEESE + STORE

    1.5 slices Velveeta on each adult beef portion; 3/4 slice on each kid portion. Keep the cheese cold in the container — it melts on reheat.

Adult — Full Waffle + Tari

  1. 8
    REHEAT

    Microwave the adult beef-and-cheese container ~90 seconds until steaming. Air-fry one potato waffle 6-8 min until crisp.

  2. 9
    BUILD + TARI

    Stack the melted beef and cheese on the crisp waffle. Drizzle Tari to taste.

Kid — Regular Bun + Half Waffle (Creator's Build)

  1. 8
    REHEAT

    Microwave the kid beef-and-cheese container ~90 seconds. Air-fry half a potato waffle 6 min.

  2. 9
    BUILD BURGER + SIDE WAFFLE

    Stack the melted beef and cheese in a regular bun. Serve with half a crisp waffle on the side and ketchup.

Adult plate | Kid plate

8 total servings (4 adult + 4 kid in Tushar's build) from 6 waffles + one lean-beef skillet. Adult finish: 1 full waffle + 5 oz raw-equivalent beef + 1.5 slices Velveeta + Tari. Kid finish (creator's build): 1 regular burger bun + half a waffle + 2.5 oz raw-equivalent beef + 3/4 slice Velveeta + ketchup.

Adult plate

Adult — Full Waffle + Tari

50g
Protein
600
Calories

What makes it different

  • 1 potato waffle
  • 5 oz raw-equivalent seasoned beef + 1.5 slices Velveeta (from portioned container)
  • Tari hot sauce, to taste
Kid plate

Kid — Regular Bun + Half Waffle (Creator's Build)

Macros not published for this plate — portion it to their appetite.

What makes it different

  • 1 regular burger bun
  • 1/2 potato waffle
  • 2.5 oz raw-equivalent seasoned beef + 3/4 slice Velveeta (from portioned container)
  • Ketchup, to taste

Three keys to success

  1. 1THAW + SQUEEZE THE HASH BROWNS. 840g thawed, wrapped in a clean towel, squeezed until no water drips. Crispness starts here, not in the iron.
  2. 2EGG WHITES: START AT 240g. Add 30g at a time only if the mixture will not bind. Do not exceed ~300g. The filmed 414g batch was too wet; do not repeat.
  3. 3CORNSTARCH ONLY. 3 tbsp. Do not sub flour — the interior turns gummy.

Go deeper

Storage and nutrition

Storage: Cool promptly. Refrigerate beef-and-cheese containers and waffles separately for up to 4 days.

Reheat: Microwave beef and cheese ~90 seconds, checking that it is hot throughout. Air-fry waffles 6-8 min until crisp. Do not microwave the waffles — they turn soggy.

Lasts: 4 days in the fridge for beef-and-cheese containers. Cooled waffles freeze with parchment between them for up to 2 months; thaw overnight before air-fryer reheating.

Watch the full cook

Brands I use

Dan-O's
SPG Seasoning
The creator's SPG blend. Any salt-pepper-garlic mix works; Dan-O's is called out as what's shown on camera.
Velveeta
Melting cheese slices
Melts smoothly through 90-second microwave reheat without seizing. Any melting cheese works; Velveeta is the creator's reheat-friendly reference.
Tari
Hot sauce (adult finish)
The creator's adult-plate finish. Any preferred hot sauce works.

Pairs With Your Leftovers

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