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To make the burgers:Heat a griddle over medium high heat.
Divide the ground beef into 2 equal sized balls and place each on the griddle, at least 6 inches apart.
Let cook for 1 minute.
Use a small salad plate to firmly press straight down on the balls of beef to flatten. Sprinkle with garlic salt.
Cook 2 minutes or until halfway cooked through. Flip the burgers carefully and sprinkle with remaining garlic salt.
Continue cooking 2 minutes or until cooked through.
Place one slice of cheese over each patty and then stack the patties and set aside on a plate. Cover with foil.
To make the chaffles:Heat the mini waffle iron and spray with non-stick spray.
Whisk together the egg, cheese, and garlic salt until well combined.
Add half of the egg mixture to the waffle iron and cook for 2-3 minutes. Set aside and repeat with remaining batter.
To make the Big Mac Sauce:Whisk together all ingredients.
To assemble burgers:Top one chaffle with the stacked burger patties, shredded lettuce, pickles, and onions.
Spread the Big Mac sauce over the other chaffle and place sauce side down over the sandwich.