Homemade Baconator Burger (Wendy’s Copycat)

Why You’ll Love This Recipe

• True to the spirit of the classic: two juicy patties, six smoky bacon strips, and melty American cheese.
• No veggies, all richness—exactly what you’re craving.
• Fast-griddle method for a deep, diner-style crust at home.
• Simple pantry sauce that nails the ketchup–mayo combo.

Grocery List

• Produce: None (classic no‑veg burger)
• Dairy: American cheese slices; unsalted butter
• Pantry: 80/20 ground beef; bacon; soft hamburger buns; mayonnaise; ketchup; kosher salt; black pepper; neutral oil

Full Ingredients

For One Baconator-Style Burger

• 8 oz (227 g) 80/20 ground beef, divided into 2 x 4 oz (113 g) portions
• 6 slices bacon
• 2 slices American cheese (about 40 g total)
• 1 soft hamburger bun (4–4.5 in / 10–11.5 cm), split
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Ketchup–Mayo Sauce

• 1 tbsp mayonnaise (15 g)
• 1 tbsp ketchup (15 g)

For Cooking & Assembly

• 1 tsp neutral oil (5 ml) or 1 tbsp reserved bacon fat
• 1/2 tbsp unsalted butter (7 g) for toasting the bun

Step-by-Step Instructions

Step 1: Preheat the griddle and chill the beef

Place a cast‑iron skillet or flat griddle over medium‑high heat until it reaches about 400°F (205°C). If you don’t have an infrared thermometer, preheat for 5 minutes; a drop of water should skitter and evaporate quickly. Keep the ground beef cold in the refrigerator until the moment you form patties—cold meat sears better and stays juicier.

Step 2: Make the ketchup–mayo combo

In a small bowl, stir together 1 tbsp mayonnaise and 1 tbsp ketchup until smooth. Set aside. This simple blend mirrors the classic flavor without extra sweetness or spice.

Step 3: Cook the bacon until shatter-crisp

Lay 6 bacon slices in a skillet over medium heat. Cook, flipping once, until deeply browned and crisp, 6–8 minutes. Transfer to a paper towel–lined plate. Reserve 1 tbsp bacon fat for searing the patties, if desired.

Step 4: Portion and form the patties

Divide 8 oz (227 g) beef into two 4 oz (113 g) portions. Gently press each into a 4–4.5 in (10–11.5 cm) patty about 1/3 in (8–9 mm) thick. For a signature look, square off the edges slightly so the corners peek beyond the bun. Do not overwork. Season both sides evenly with 1/2 tsp kosher salt and 1/4 tsp black pepper total.

Step 5: Sear the patties and melt the cheese

Add 1 tsp neutral oil or 1 tbsp bacon fat to the hot griddle. Sear patties without moving for 3 minutes until a deep brown crust forms. Flip, immediately top each with a slice of American cheese, and cook 2–3 minutes more, until the cheese melts and the centers reach 160°F (71°C) for food safety. If needed, tent loosely with a lid to help the cheese melt.

Step 6: Toast the bun

Spread 1/2 tbsp butter over the cut sides of the bun. Toast on the griddle until golden, 30–45 seconds. A well‑toasted bun resists the burger’s juices and keeps every bite cohesive.

Step 7: Assemble the Baconator

On the bottom bun, place one cheesy patty. Add 3 bacon slices. Stack the second cheesy patty, then top with the remaining 3 bacon slices. Spread the ketchup–mayo on the cut side of the top bun. Cap the burger, rest 1 minute for juices to settle, then serve immediately.

Pro Tips

• Keep it cold: Cold beef sears better and stays juicier; form patties right before cooking.
• Use bacon fat: Searing the patties in reserved bacon fat layers in extra smoky flavor.
• Square the edges: Slightly squared patties give that signature look and crispy corners.
• Cheese timing: Add cheese immediately after flipping so it melts perfectly by the time the patties are done.
• Toast the bun well: Golden toast adds structure and a little buttery flavor to balance the richness.

Variations

• Son of Baconator-Style: Use 2 x 2 oz patties, 4 bacon slices, and a smaller bun for a lighter version.
• Spicy Kick: Stir 1/2 tsp chipotle hot sauce into the ketchup–mayo; swap in pepper jack for heat (not traditional, but delicious).
• BBQ Smoky: Replace ketchup with 1 tbsp smoky BBQ sauce for a backyard vibe.

Storage & Make-Ahead

Cooked bacon keeps 3–4 days refrigerated in an airtight container; re-crisp in a 350°F (175°C) oven for 5 minutes. The sauce can be made up to 5 days ahead and chilled. Form patties up to 24 hours ahead and refrigerate, or freeze for up to 1 month (thaw overnight in the fridge before cooking). Assembled burgers don’t store well—if needed, reheat patties gently in a 300°F (150°C) oven for 8–10 minutes or in a covered skillet over medium-low heat until warmed through; toast a fresh bun and assemble just before serving.

Nutrition (per serving)

Approximate for one burger: 1180 calories; 78 g fat; 34 g carbohydrates; 70 g protein; 2,300 mg sodium. Values will vary based on bacon thickness, bun size, and cheese brand.