This is a homemade version of Wendy’s Baconator — two 80/20 beef patties, six strips of bacon, American cheese, and a simple mayo-ketchup sauce on a toasted sesame bun. The whole thing comes together in about 40 minutes, which makes it a realistic weeknight option rather than a weekend project.
About the ingredients
- 80/20 ground beef: Don’t go leaner. 85/15 or 90/10 will give you drier, tighter patties that don’t taste right here.
- American cheese: Deli-sliced American melts better than the individually wrapped singles. If you can grab it from the deli counter, do it.
- Thick-cut applewood-smoked bacon: Regular thin-cut bacon works but cooks faster and can turn papery. Thick-cut holds up better against two beef patties.
- Sweet pickle relish: This is what gives the sauce its tang. Dill relish will make the sauce taste off — stick with sweet.
- Iceberg lettuce: Romaine or butter lettuce will wilt faster from the heat. Iceberg stays crisp long enough to actually eat.
The technique that matters
The most important thing here is heat management on the patties. A cast-iron skillet or heavy stainless pan needs to be genuinely hot before the beef goes in — not warm, not medium, hot. That high heat is what creates the browned crust that makes this taste like a real burger instead of a gray hockey puck. Once the patties hit the pan, don’t move them. Let them sit undisturbed until the crust releases naturally, which takes about 3 minutes. Pressing down on them with a spatula squeezes out fat and moisture, so skip it. The cheese goes on in the last 60 seconds with a lid over the pan — trapped steam melts it fast without overcooking the beef. Pull the patties at 160°F internal temperature.
Common problems and fixes
- Patties puff up in the middle: This happens when the fat contracts unevenly. Press a shallow thumbprint into the center of each raw patty before it hits the pan — about a quarter-inch deep. It flattens out as it cooks.
- Bacon comes out chewy, not crisp: Oven-baked bacon needs a rack. If it sits flat on a sheet pan in its own grease, it steams instead of crisps. Use a wire rack set over the pan.
- Bottom bun goes soggy before you finish eating: Sauce on the bottom bun is the culprit. Put the sauce on the top bun only, and place the lettuce directly on the bottom bun as a barrier between the bun and the hot patties.
- Cheese slides off instead of melting into the patty: The cheese needs a hot surface to bond to. Add it immediately after the flip, not at the end, and cover the pan right away.
- Burger falls apart when you pick it up: Skip the egg in the mix — it makes the patty mushy and loose. The fix is simpler: keep the beef cold until it hits the pan, and handle it as little as possible when forming the patties.
Leftovers and meal prep
Cooked patties keep in the fridge for up to 3 days in an airtight container. Reheat them in a covered skillet over medium-low with a splash of water — about 2 minutes per side — rather than the microwave, which dries them out. Bacon stores separately for up to 4 days and re-crisps in a dry skillet in under a minute. The burger sauce keeps refrigerated for up to a week in a sealed jar. Don’t assemble full burgers ahead of time; the bun gets soggy within an hour. Raw patties can be formed, separated by parchment, and frozen for up to 2 months — cook straight from frozen, adding about 2 extra minutes per side.
Wendy’s Big Bacon Classic Double (Copycat)
Ingredients
For the Bacon:
- 6 slices thick-cut bacon applewood-smoked preferred
For the Signature Burger Sauce:
- ¼ cup mayonnaise full-fat; Duke’s or Hellmann’s
- 2 tbsp ketchup Heinz recommended
- 1 tbsp sweet pickle relish bright, crunchy style
- 1 tsp yellow mustard
- ¼ tsp smoked paprika optional, for a subtle smokiness
For the Fresh Toppings:
- 4 leaves iceberg lettuce crisp outer leaves, dried well
- 4 slices vine-ripened tomato cut 1/4-inch thick; pat dry
- ½ cup sweet onion, thinly sliced into rings Vidalia or similar
- 8-10 pieces dill pickle chips cold and crunchy; Claussen or Grillo’s
For the Buns:
- 2 whole sesame seed hamburger buns potato or brioche-style; sturdy but soft
- 1 tbsp unsalted butter, softened for toasting buns
For the Patties & Searing:
- 1 tbsp neutral oil canola, grapeseed, or avocado oil
- 1 lb ground beef (80/20) cold; freshly ground if possible
- 1 ½ tsp kosher salt Diamond Crystal; reduce if using Morton
- 1 tsp freshly ground black pepper
- 4 slices American cheese deli-style for best melt
For the Assembly:
- 2 tsp ketchup optional, for the top bun
- 2 tsp yellow mustard optional, for the top bun
Instructions
- Cook the Bacon (12 minutes): Arrange 6 slices of thick-cut bacon on a foil-lined sheet pan and place in a cold oven. Set to 400°F (204°C) and bake until deep mahogany and crisp, about 12 minutes. Transfer to a rack or paper towels to drain. Keep warm on the rack.
- Make the Signature Sauce (3 minutes): In a small bowl, whisk together 1/4 cup mayonnaise, 2 tbsp ketchup, 1 tbsp sweet relish, 1 tsp yellow mustard, and 1/4 tsp smoked paprika. Taste and adjust salt or tang with an extra pinch of mustard if desired. The sauce should be tangy, lightly sweet, and creamy.
- Prep the Fresh Toppings (5 minutes): Pat 4 tomato slices dry, tear 4 crisp iceberg leaves to fit the buns, thinly slice sweet onion into rings (about 1/2 cup), and set out 8–10 dill pickle chips. Keep everything chilled for maximum crunch.
- Butter and Toast the Buns (2 minutes): Spread the cut sides of 2 sesame buns with 1 tbsp softened butter. Toast cut-side down in a preheated skillet over medium heat until evenly golden, 1–2 minutes. Alternatively, broil cut-side up on high for 45–60 seconds, watching closely to avoid scorching.
- Form the Patties (3 minutes): Divide 1 lb cold 80/20 ground beef into 4 equal portions (about 4 oz each). Gently shape into 1/2-inch-thick patties about 4 inches wide with a slight dimple in the center to prevent doming. Do not overwork the meat.
- Preheat and Oil the Pan (1 minute): Heat a large cast-iron skillet or griddle over medium-high until shimmering-hot. Add 1 tbsp neutral oil and swirl to coat. You should see faint wisps of heat and the oil should move fluidly.
- Sear the Patties, First Side (3 minutes): Season the tops of the patties generously with about half the kosher salt and pepper. Place seasoned-side down into the hot pan; immediately season the second side. Cook without moving until the edges are deeply browned and you hear assertive sizzling, about 3 minutes.
- Flip, Cheese, and Finish (3–4 minutes): Flip each patty and top with a slice of American cheese. Cook 2–3 minutes more, until the cheese has melted and patties reach an internal temperature of 160°F (71°C). Stack two patties for each burger to keep warm off the heat.
- Assemble Like a Pro (2 minutes): Bottom bun → 1–1.5 tbsp Signature Sauce → lettuce → onion rings → pickles → first cheesy patty → second cheesy patty → 3 slices crisp bacon → tomato → a light zigzag of ketchup and mustard (optional) → top bun. Press gently to set.
- Serve Immediately: The ideal burger shows glistening cheese, crisp bacon snap, and a fresh, cool crunch from the produce, with a toasty, buttery bun aroma.
Notes
Chef’s Tips:
- Crust = Flavor: Use cast iron and avoid overcrowding. A dry, hot surface delivers that steakhouse-style sear.
- Season Smart: Salt right before the patties hit the pan to keep juices inside.
- Better Bacon: Bake on a rack at 400°F (204°C) for flat, evenly crisp slices. Keep warm in a 200°F (93°C) oven while you cook.
- Sauce Tweak: Add 1/2 tsp Worcestershire for extra savoriness or a dash of hot sauce for gentle heat.
- Substitutions: Use sharp cheddar or pepper jack instead of American; turkey bacon for a lighter twist; potato rolls if sesame buns aren’t available.
- Dietary Notes: For gluten-free, use GF buns; for low-carb, use lettuce wraps and skip the bun.
Nutrition
Common questions
Can I use pre-formed frozen beef patties instead of making my own?
Yes, but check the fat content on the label — you want something close to 80/20 or the patties will be dry. Cook from frozen at the same high heat, adding roughly 2 minutes per side, and still verify 160°F internal before eating.
What’s the best way to toast the buns without burning them?
Butter the cut sides and press them face-down into the same hot pan right after you pull the patties — residual heat is usually enough and takes about 60 to 90 seconds. Watch them; they go from golden to burnt quickly in a hot cast-iron pan.
Can I cook the patties on an outdoor grill instead of a skillet?
You can, but you’ll lose some of the crust that comes from direct contact with a flat surface. If you grill, use high direct heat and don’t move the patties until they release cleanly from the grates, still targeting 160°F internal.
Do I have to use six strips of bacon, or can I use less?
Three strips per burger is the standard here, but two works fine if you’re watching the cook time or just prefer less bacon. The sauce and cheese carry enough richness that the burger doesn’t feel short-changed.
More burger recipes to try
- Wendy’s Style Bacon Cheeseburger
- Wendy’s Bacon Jalapeño Burger
- Perfect Bacon Double Cheeseburger
- Five Guys Bacon Cheeseburger