Maybe Debbie can tell us what brand of mozza she's using. This seems to make a difference. For example, the first time I used cheddar, it was fine. The second time with a different brand, it was a disaster! Oil and cheese goo all over the place, and a burned eggy crusty excuse of a chaffle. I'll be keeping better notes in the future.

I did a nice chaffle burger, and it sat long enough for me to take a nice photo. I think the trick to making it less soggy was using one of Steve's recipes, which generally include almond flour, coconut flour, xanthan gum and/or whey protein isolate. (Goes to check journal) Darn, I didn't take note of which chaffle variation I made.