Burgers
Wendy's Inspired Baconator
A towering double bacon cheeseburger with two square seared patties, crisp applewood-smoked bacon, American cheese, ketchup, and mayonnaise on a toasted potato bun.
Inspired by Wendy's
Prep
20 min
Cook
25 min
Serves
4 servings
Difficulty
Medium
Pantry match
Uses the current servings and temporary recipe changes.
Missing 9 ingredients
- • 24 slices applewood-smoked bacon
- • 2 pounds ground beef, 80/20
- • 1 1/2 teaspoons kosher salt
- • 1 teaspoon black pepper
- • 8 slices American cheese
- • 4 soft potato hamburger buns
- • 2 tablespoons unsalted butter, softened
- • 1/4 cup mayonnaise
- • 1/4 cup ketchup
View ingredient-by-ingredient match
- 24 slices applewood-smoked baconMissing
- 2 pounds ground beef, 80/20Missing
- 1 1/2 teaspoons kosher saltMissing
- 1 teaspoon black pepperMissing
- 8 slices American cheeseMissing
- 4 soft potato hamburger bunsMissing
- 2 tablespoons unsalted butter, softenedMissing
- 1/4 cup mayonnaiseMissing
- 1/4 cup ketchupMissing
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Method
Recipe notes
This unofficial home recreation preserves the menu item's defining no-vegetable build: two substantial beef patties, two layers of American cheese, abundant crisp bacon, ketchup, and mayonnaise on a soft potato bun.
Planning, storage, and serving
Storage and reheating
Refrigerate cooked patties and bacon separately within 2 hours for up to 3 days. Reheat both to 165°F, then assemble with freshly toasted buns and cold condiments.
Make-ahead tips
Bake the bacon and portion the beef up to 1 day ahead. Refrigerate separately, then griddle the patties and toast the buns immediately before serving.
What to serve with it
- - Oven-crisp potato wedges
- - Vinegar-dressed cabbage slaw
- - Dill pickle spears
Equipment needed
- - Two rimmed sheet pans
- - Cast-iron griddle or wide skillet
- - Instant-read thermometer
Difficulty explained
The components are familiar, but cooking eight patties in batches while keeping the bacon crisp requires organized timing.
Recipe calculator
Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Plain Greek yogurt
Replace up to half the mayonnaise with plain Greek yogurt.
Plant-based butter
Use a firm, baking-style plant butter in the same amount.
Mild cheddar cheese
Use the same number of thin mild cheddar slices for a less processed cheese option.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Crowding bacon on the pans makes it steam rather than crisp, so divide it between two pans.
- Packing the beef tightly creates dense patties; shape loose portions and handle them minimally.
- Adding lettuce or tomato changes the recognizable stripped-down Baconator-style identity.
Nutrition Context
- Two beef patties, bacon, and cheese make this a high-protein but intentionally rich restaurant-style burger.
- Bacon, cheese, condiments, and the bun contribute substantial sodium; a fresh unsalted side can balance the plate.
FAQ
What makes this different from a regular bacon cheeseburger?
The defining build uses two beef patties, two cheese slices, and six bacon strips per burger without vegetable toppings.
Why shape the patties square?
Square patties echo the recognizable restaurant presentation and help the beef reach the edges of the bun.
Can I cook the bacon on the stovetop?
Yes. Use a wide skillet in batches and drain the crisp slices on a rack so they do not soften.
Can I grill the patties?
Yes, though a flat griddle gives more surface contact and the browned crust associated with this style.
How do I keep the finished burger from sliding apart?
Drain the bacon well, use only a thin layer of condiments, and let the melted cheese anchor each bacon layer.
What sides pair best with this dish?
Good pairings include Oven-crisp potato wedges; Vinegar-dressed cabbage slaw; Dill pickle spears. Choose one or two based on how substantial you want the meal to be.