Copycat Wendy’s Dave’s Single Burger Recipe

Why You’ll Love This Recipe

• Authentic balance: juicy quarter-pound patty, fresh cool toppings, and classic condiments.
• Restaurant-style crust using a simple home griddle or skillet.
• Exact measurements and timings for repeatable results.
• Fast weeknight-friendly method with make-ahead pointers.

Grocery List

• Produce: Iceberg lettuce, tomato, white onion, dill pickles
• Dairy: American cheese, unsalted butter
• Pantry: Ground beef (80/20), hamburger buns, mayonnaise, ketchup, kosher salt, black pepper, neutral oil or beef tallow

Full Ingredients

For the Patties

• 1 lb (454 g) ground beef, 80/20, kept cold
• 1 1/4 tsp kosher salt, divided
• 3/4 tsp freshly ground black pepper, divided

For the Buns and Toppings

• 4 soft hamburger buns
• 2 tbsp unsalted butter, softened (for toasting buns)
• 4 slices American cheese
• 8 tsp mayonnaise (2 tsp per burger)
• 8 tsp ketchup (2 tsp per burger)
• 12 dill pickle chips (3 per burger)
• 8 thin white onion rings (2 per burger)
• 4 leaves iceberg lettuce
• 4 tomato slices, 1/4 inch thick
• 2 tsp neutral oil or beef tallow (for the griddle)

Step-by-Step Instructions

Step 1: Prep the produce and condiments

Rinse and dry the lettuce. Slice the tomato into four 1/4-inch-thick rounds and cut the onion into very thin rings. Portion the pickles. Measure out the mayonnaise and ketchup so assembly is quick. Keep the produce chilled to stay crisp.

Step 2: Shape quarter-pound square patties

Divide the cold ground beef into four 4-ounce portions. On a sheet of parchment, gently press each portion into a 4-inch square about 3/8 inch thick. Slightly indent the center of each patty with your fingertips to minimize doming. Do not overwork the meat—handling it minimally keeps the texture tender. Refrigerate the patties for 10 minutes to firm up.

Step 3: Preheat the griddle and toast the buns

Preheat a cast-iron skillet or flat griddle over medium-high heat for 5 minutes (aim for about 425°F/220°C surface temperature). Lightly oil the cooking surface with 2 teaspoons neutral oil or beef tallow. Split the buns and spread the cut sides with softened butter. Toast, cut-side down, until golden, 45–60 seconds. Transfer to a plate.

Step 4: Sear the first side for a crust

Season the tops of the patties with half of the salt and pepper. Place them seasoned-side down on the hot griddle and press gently with a spatula for optimal contact. Cook without moving for 3 minutes, until the edges are browned and the bottom has a deep, even crust.

Step 5: Flip, melt cheese, and finish

Flip the patties and season with the remaining salt and pepper. Cook 2 minutes more. Place a slice of American cheese on each patty during the last 30–45 seconds. For extra melt, tent loosely with a lid. Cook until the cheese is glossy and the patties reach 160°F (71°C) for food safety. Let rest off heat for 1 minute.

Step 6: Build the signature stack

On the bottom bun, spread 2 teaspoons ketchup. Add the cheesy patty, then 3 pickle chips and 2 onion rings. On the top bun, spread 2 teaspoons mayonnaise and layer a crisp lettuce leaf and a tomato slice. Close the burger, pressing gently to set the layers. Serve immediately while hot and juicy.

Pro Tips

• Keep the meat cold and handle it lightly to avoid a dense burger.
• Square patties give you those signature crisp corners and maximize crust.
• Use American cheese for ideal melt; it drapes smoothly without breaking.
• Toasting buns in butter adds flavor and prevents sogginess from condiments.
• Cover briefly after adding cheese to create a steamy environment for fast, glossy melt.

Variations

• Dave’s Double: Stack two patties with two slices of cheese; adjust cook time slightly and rest briefly before stacking.
• Spicy Kick: Swap ketchup for a ketchup–hot sauce blend (2 tsp ketchup + 1/2 tsp hot sauce) and add pickled jalapeños.
• Caramelized Onion Twist: Replace raw onion rings with quick griddled onions cooked in a dab of butter until golden.

Storage & Make-Ahead

Form patties up to 24 hours ahead; keep covered and refrigerated. For longer storage, freeze shaped patties on a sheet pan, then transfer to a freezer bag for up to 1 month; thaw overnight in the refrigerator. Cooked patties keep 3 days refrigerated; reheat in a covered skillet over medium-low heat with a teaspoon of water for 2–3 minutes per side. For best texture, toast fresh buns and add fresh produce at serving time—avoid storing assembled burgers.

Nutrition (per serving)

Approximate per burger: 580 calories; 35 g fat (14 g saturated); 34 g carbohydrates; 7 g sugar; 2 g fiber; 32 g protein; 1,100 mg sodium. Values will vary based on bun and condiment brands.