Copycat Wendy’s Pretzel Bacon Pub Cheeseburger

Why You’ll Love This Recipe

• All the layers you crave: chewy pretzel bun, juicy beef, smoky bacon, oozy beer-cheese, muenster, tangy honey mustard, and shatter-crisp fried onions.
• Restaurant-style results at home with clear timing, temperatures, and pro tips.
• Flexible: use store-bought crispy onions for speed or make your own for next-level texture.
• Big-batch friendly—sauces hold beautifully and reheat like a dream.

Grocery List

• Produce: 1 large yellow onion (if making fried onions)
• Dairy: Unsalted butter, heavy cream, sharp cheddar, American cheese (or processed cheese slices), muenster slices, mayonnaise, optional buttermilk (for fried onions)
• Pantry: 80/20 ground chuck (1.25 lb), thick-cut bacon (8 slices), pretzel burger buns (4), lager beer (1 cup), all-purpose flour, Dijon mustard, honey, Worcestershire sauce, garlic powder, smoked paprika, neutral oil, kosher salt, black pepper, store-bought crispy fried onions (if not making your own)

Full Ingredients

For the Burgers

• 1.25 lb (570 g) 80/20 ground chuck, divided into four 5 oz (140 g) patties
• 1.5 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tbsp neutral oil (canola or avocado) for the skillet
• 4 slices muenster cheese
• 4 pretzel burger buns, split
• 2 tbsp unsalted butter, softened (for toasting buns)
• 8 slices thick-cut bacon

Creamy Beer-Cheese Sauce

• 1 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 1 cup (240 ml) lager or amber beer, at room temperature
• 1/2 cup (120 ml) heavy cream
• 6 oz (170 g) sharp cheddar, freshly grated
• 2 oz (55 g) American cheese, chopped
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1/8 tsp smoked paprika
• Kosher salt and white or black pepper to taste

Smoky Honey Mustard

• 1/4 cup (60 g) mayonnaise
• 2 tbsp Dijon mustard
• 1.5 tbsp honey
• 1/2 tsp smoked paprika
• Pinch kosher salt

Crispy Fried Onions (optional, or use store-bought)

• 1 large yellow onion, halved and thinly sliced
• 3/4 cup (180 ml) buttermilk (or whole milk)
• 1 cup (125 g) all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp paprika
• Neutral oil for frying (about 2 cups; target 350°F/177°C)

Step-by-Step Instructions

Step 1: Stir together the smoky honey mustard

In a small bowl, whisk the mayonnaise, Dijon, honey, smoked paprika, and a pinch of salt until smooth. Cover and refrigerate. This keeps its body while you cook everything else and lets the flavors marry.

Step 2: Make the silky beer-cheese sauce

In a medium saucepan over medium heat, melt 1 tbsp butter. Whisk in 1 tbsp flour and cook, whisking, for 60 seconds to remove the raw flour taste. Gradually whisk in the room-temperature lager, then the heavy cream. Bring to a gentle simmer and cook 2–3 minutes until slightly thickened.

Reduce heat to low. Add the cheddar and American cheese in handfuls, whisking until melted and glossy. Stir in the Dijon, Worcestershire, garlic powder, smoked paprika, and a pinch of salt and pepper. Keep warm over the lowest heat, whisking occasionally. If it thickens too much, whisk in a splash of beer or cream to loosen.

Step 3: Cook the bacon in the oven

Heat the oven to 400°F (204°C). Arrange bacon on a rack set over a foil-lined sheet pan. Bake until deep golden and crisp, 15–18 minutes. Transfer to a paper towel–lined plate. Reduce oven to warm (170–200°F/77–93°C) and hold the bacon, if desired.

Step 4: Optional—make crispy fried onions

Soak sliced onions in buttermilk for 10 minutes. In a shallow bowl, combine flour, salt, and paprika. Heat 2 inches of oil in a heavy pot to 350°F (177°C). Working in batches, dredge onions in the flour mixture, shake off excess, and fry 2–3 minutes until golden and crisp. Drain on a rack and lightly salt. Keep warm and crisp in a 250°F (121°C) oven. If using store-bought crispy onions, skip this step.

Step 5: Form the patties correctly

Divide the beef into four 5 oz (140 g) portions. Gently shape into 4.5-inch (11–12 cm) patties about 3/4 inch (2 cm) thick. Press a shallow dimple in the center of each to prevent doming. Season both sides evenly with kosher salt and black pepper just before cooking.

Step 6: Sear the patties and melt the muenster

Heat a cast-iron skillet over medium-high until very hot; add 1 tbsp oil. Sear patties 3–4 minutes per side until well browned and an instant-read thermometer in the center reads 160°F (71°C). In the last 45–60 seconds, top each patty with a slice of muenster, add 1 tsp water to the pan, and cover to steam-melt the cheese.

Step 7: Toast the pretzel buns and assemble

Spread cut sides of the pretzel buns with softened butter and toast cut-side down in a clean skillet over medium heat until golden, 1–2 minutes. Build each burger: bottom bun, a spoonful of smoky honey mustard, cheeseburger patty, 2 slices bacon, a generous ladle of warm beer-cheese sauce, a mound of crispy fried onions, then the top bun. Serve immediately while everything is hot and gooey.

Pro Tips

• Use 80/20 ground chuck for a juicy patty and avoid overworking the meat—light handling keeps it tender.
• Room-temperature beer and freshly grated cheddar make a smoother, lump-free beer-cheese sauce.
• Keep the beer-cheese warm on the lowest heat or in a small thermos so it stays pourable without splitting.
• Toast pretzel buns well—the caramelized surface resists sogginess from sauces.
• Bake bacon on a rack for even crispness and less mess; hold finished strips in a warm oven.

Variations

• Spicy Pub Burger: Add pickled jalapeños, swap muenster for pepper jack, and stir a dash of hot sauce into the beer-cheese.
• Turkey or Plant-Based: Substitute turkey patties or a plant-based burger; cook to the manufacturer’s temp. Keep the rest of the build identical.
• Pickle Lovers: Add dill pickle chips under the patty for extra tang and crunch.

Storage & Make-Ahead

Beer-cheese sauce: Refrigerate up to 4 days in an airtight container; rewarm gently over low heat with a splash of cream or milk, whisking until smooth. Honey mustard: Refrigerate up to 1 week. Crispy fried onions: Store at room temp in an airtight container up to 2 days; recrisp on a sheet pan at 300°F (149°C) for 5–7 minutes. Cooked bacon: Refrigerate up to 4 days; reheat in a 350°F (177°C) oven for 5–7 minutes. Shaped raw patties: Refrigerate up to 24 hours or freeze up to 2 months (thaw overnight before cooking). Note: Using store-bought crispy onions saves about 15 minutes.

Nutrition (per serving)

Approximate for one fully loaded burger: 1040 calories; 67 g fat; 53 g carbohydrates; 52 g protein; 3 g fiber; 1720 mg sodium. Values will vary with exact brands and portion sizes.