Copycat Wendy’s Junior Bacon Cheeseburger Recipe

Why You’ll Love This Recipe

• Thin, smash-style patty with lacy, crispy edges for that classic fast-food sear.
• Compact build: neatly stacked layers and a toasted bun for a tidy, grab-and-go burger.
• Melty American cheese and mayo for creamy richness, balanced by crisp iceberg and juicy tomato.
• Weeknight-easy: 25 minutes, one pan, minimal prep.

Grocery List

• Produce: 1 small head iceberg lettuce, 1 ripe medium tomato
• Dairy: 4 slices American cheese, 1 tbsp unsalted butter, mayonnaise
• Pantry: 8 oz 80/20 ground beef, 8 bacon strips, 4 small hamburger buns, neutral oil, kosher salt, black pepper

Full Ingredients

Burgers & Bacon

• 8 oz (227 g) 80/20 ground beef, divided into four 2 oz (56 g) portions
• 8 center-cut bacon strips
• 1 tsp neutral oil (canola or vegetable) for the griddle
• 1/2 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper, divided

Buns & Toppings

• 4 small hamburger buns (3.5–4 in / 9–10 cm)
• 1 tbsp unsalted butter, softened
• 4 slices American cheese
• 4 small iceberg lettuce leaves (or 1 cup shredded)
• 4 tomato slices, 1/4 in (6 mm) thick
• 8 tsp mayonnaise (2 tsp per burger)

Step-by-Step Instructions

Step 1: Cook the bacon flat and crisp

Heat the oven to 400°F (205°C). Line a rimmed sheet pan with foil and top with a wire rack. Lay the bacon strips in a single layer and bake 12–15 minutes until crisp. Transfer to the rack to drain; bacon will crisp further as it cools. Alternatively, pan-cook over medium heat 8–10 minutes.

Step 2: Prep the fresh toppings and buns

Tear iceberg leaves into bun-sized pieces. Slice the tomato into four 1/4-inch (6 mm) rounds and lightly blot with a paper towel so the burger stays tidy. Split the buns and spread the cut sides with softened butter; set aside.

Step 3: Portion and chill the beef

Divide the ground beef into four equal 2 oz (56 g) balls. Keep them cold in the fridge while you heat the pan—cold fat helps create a better sear and prevents sticking. Do not pre-shape into patties; balls smash better.

Step 4: Preheat the griddle for a fast sear

Heat a cast-iron skillet or flat griddle over medium-high until very hot (about 425°F/220°C). Add 1 tsp neutral oil and spread to coat. Have a stiff, thin spatula and a second heavy spatula or burger press ready, plus small pieces of parchment to prevent sticking while smashing.

Step 5: Smash and sear the patties thin

Place two beef balls on the hot surface. Lay a parchment square over each and press firmly with the spatula/press to 1/8-inch thick and about 4 inches wide. Season each patty with a pinch of salt and pepper (about 1/8 tsp of each across the four patties). Cook 45–60 seconds, until the edges are deeply browned and lacy. Scrape under each patty with the thin spatula to release and flip. Immediately top with a slice of American cheese. Cook 30–45 seconds more, or cover briefly to melt the cheese. Repeat with remaining patties.

Step 6: Toast the buns

While the last patties cook, place the buttered buns cut-side down on the pan to toast 30–45 seconds until golden. A teaspoon of reserved bacon fat brushed on the pan adds flavor and browns the buns evenly.

Step 7: Build a tidy, balanced stack

Spread 1 tsp mayonnaise on each cut side of the buns (2 tsp per burger total). On the bottom bun, place the cheesy patty, then 2 bacon strips, followed by one tomato slice and a crisp iceberg leaf. Cap with the top bun. Gently press to set the stack and serve immediately while hot and melty.

Pro Tips

• For classic fast-food texture, smash once and do not press again after the initial sear—this keeps juices in and edges crispy.
• Use parchment squares under the press so the patty releases cleanly and stays thin.
• Center-cut bacon fits junior buns neatly; trim the ends if needed for a tidy stack.
• Blot tomato slices before assembly to prevent a slippery burger.
• Keep patties cold until they hit the hot griddle for maximum browning.

Variations

• Spicy: Stir hot sauce into the mayo (1–2 tsp per 2 tbsp) and add pickled jalapeños.
• Double Junior: Stack a second thin patty and cheese for extra savor without a huge burger.
• Lettuce-Wrapped: Skip the bun and wrap in crisp iceberg for a lower-carb version.

Storage & Make-Ahead

Cook bacon up to 3 days ahead; store refrigerated in an airtight container and re-crisp 3–4 minutes at 375°F (190°C). Portion beef into 2 oz balls up to 24 hours ahead; keep tightly covered and chilled, or freeze up to 2 months and cook from frozen (add 60–90 seconds). Toast buns just before serving. Store assembled burgers only briefly; they’re best eaten fresh. Leftover cooked patties keep 2 days refrigerated; reheat on a hot skillet 60–90 seconds per side.

Nutrition (per serving)

Approximate per burger: 500–520 calories; 25 g protein; 36 g fat; 26–28 g carbs; 1,050–1,150 mg sodium. Values vary by bacon, bun, cheese, and mayo brands.