Introduction
Craving a fast food favorite but want to skip the drive-thru? This homemade version of the Wendy’s Baconator is everything you love—juicy patties, crispy bacon, melty cheese—taken to a new level with fresh ingredients and homemade sauce. Let’s break down how to make it step by step in your own kitchen (or backyard grill), and why it’s better when you do it yourself.
Ingredients You’ll Need
For the Burger:
- Ground beef (80/20 mix) – This fat ratio gives maximum flavor and juiciness.
- Cheddar cheese slices – Classic American-style melt is key.
- Thick-cut bacon – Hickory-smoked preferred, cooked until crisp.
- Burger buns – Choose your favorite, but brioche or tailgate buns are great options.
For the Sauce:
- Mayonnaise
- Sweet salad cubes – These are chunkier than relish and add amazing texture.
- Ketchup
- Yellow mustard
Step-by-Step Instructions
1. Cook the Bacon
Start by laying your thick-cut bacon on a griddle or skillet over medium-high heat. Cook until crispy. Using a bacon press helps keep the slices flat, which is perfect for layering on your burger.
Tip: Oven baking is also a great method if you’re cooking indoors. It prevents curling and evenly cooks the bacon.
2. Prepare the Burger Patties
Divide your ground beef into equal portions. For a double Baconator, you’ll need two patties per burger.
- Form the meat into square-shaped patties to mimic Wendy’s style.
- Avoid over-handling the meat to keep it tender.
- Lightly press them down to maintain some thickness—this isn’t a smash burger.
3. Season and Grill the Patties
Place the patties on a hot griddle or skillet.
- Season with salt and pepper directly on the grill—this helps create a flavorful crust.
- Flip only once after 3–4 minutes, depending on thickness.
- After flipping, add another dash of salt and pepper to the cooked side.
4. Melt the Cheese
Once the patties are nearly done, add slices of cheddar cheese on top and let them melt. This step is key for that iconic, gooey bite.
5. Toast the Buns
Spread a light layer of mayonnaise on the cut sides of the buns. Toast them mayo-side down on your griddle until golden brown.
Why mayo? It creates a beautifully crisp texture without burning as quickly as butter.
6. Make the Special Sauce
In a small bowl, mix:
- A few tablespoons of mayonnaise
- A spoonful of sweet salad cubes (drain excess liquid)
- A dash of ketchup
- A squirt of yellow mustard
Mix until you reach a creamy but thick consistency. You want it to hold its texture without being too runny.
Assembling the Baconator
Now the fun part—building the burger:
- Bottom Bun: Start with a slice of cheese.
- First Patty: Add the first beef and cheese layer.
- Bacon: Lay 3 slices of crispy bacon over the patty.
- Second Patty (for doubles): Place another beef patty with cheese.
- More Bacon: Add another 2–3 slices of bacon on top.
- Top Bun: Spread your homemade sauce generously, then cap the burger.
Repeat the layering process for single or double versions, and skip the bacon for guests who prefer it meat-free.
Tips to Level Up
- Use high-quality beef – The 80/20 ratio is a must for juiciness.
- Don’t skip the sauce – It adds depth and balances out the salty bacon and beef.
- Customize it – Add lettuce, tomato, or onion if you want a fresh spin, but the classic Baconator doesn’t include them.
- Make extras – These burgers are perfect for family cookouts or weekend indulgence.
Final Thoughts
What makes this Baconator better than fast food? Simple: you made it. No shortcuts, no mystery ingredients—just great flavor, real meat, and crispy bacon. You control the quality, the portions, and the taste.
So fire up that grill or skillet, grab your ingredients, and treat yourself to a truly epic burger. Whether you go single, double, or even triple, this homemade Wendy’s Baconator is guaranteed to impress.