Peanut Butter Bananza Burgers

Pairs well with:


Paired or alone, there's something magical about this creamy wine that nods to yummy peaches and sinful delights.


12 Eggo Chocolate Chip Waffles (requires 2 boxes)
1 cup peanut butter
3 medium bananas, mashed
Scant ½ cup nonfat powdered milk
2 ¾ cups Cocoa Krispies
6 Tablespoons mini semi-sweet chocolate chips
1-7oz. can whipped cream
1 jar milk chocolate ice cream topping



Preheat a gas grill to medium or prepare a medium hot fire in a charcoal grill with a cover. Take 12 Eggo Waffles out of the freezer and set aside to thaw. In a large bowl combine peanut butter, mashed bananas and powered milk. Add Cocoa Krispies and mini chocolate chips; gently stir until mixture is uniform. Divide into 6 pieces and form into patties. Cut two sheets of aluminum foil about 20 inches long. Place the two sheets on top of each other and fold up the edges to make a pan with about one inch high sides. Generously grease the foil pan with non-stick cooking spray. Place the foil pan on the heated grill and then carefully place the six patties onto the greased pan. Turn the burgers after about 3-4 minutes. Cook for another 3-4 minutes on the second side. Once you have turned the burgers, place the chocolate chip waffles on the grill. Toast the waffles for 1-2 minutes on each side. To assemble the burgers, place an Eggo Chocolate Chip Waffle on a plate and top with a Bananza Burger patty. Top the patty with whipped cream. Spread the top waffle with milk chocolate ice cream topping and place on burger; repeat with remaining 5 patties.