The Pretzel Bacon Pub Cheeseburger is a true showcase of comfort meets craft—a burger that transcends your average fast food fare and dives deep into the heartiness of pub-style indulgence. Originally made famous by Wendy’s in one of its limited-time flavor profiles, this burger won over fans everywhere not just for its satisfying size, but for its bold layering of smoky, cheesy, salty, and savory flavors. With components like a plush pretzel bun, crispy bacon, melty cheese, and tangy pickles, it’s easy to see how this became one of the most beloved specialty items on Wendy’s menu.
When creating this at-home version, I wanted to preserve everything that made the original special while enhancing the flavor with elevated, from-scratch elements. Store-bought burgers—no matter how good—can’t compare to the character a freshly cooked patty has when it’s been seasoned just right and seared to perfection in your skillet or on a hot grill. By using an 80/20 ground beef blend, we strike a balance between richness and structure—the lean-to-fat ratio plays a crucial role in mouthfeel and makes sure you retain that juicy bite every time.
Let’s talk buns. One of the burger’s defining features is its pretzel bun, which adds a unique twist to the traditional burger format. With its glossy dark exterior, soft inside, and slightly salty flavor, the pretzel bun brings an unmistakable texture and complexity. It’s a perfect contrast to the richness of the cheese sauce and the crunch of the bacon. While you can find pretzel buns in many grocery bakeries these days, nothing quite beats selecting artisanal ones or even baking your own if you’re feeling ambitious.
Bacon is a close co-star in this burger equation, and we elevate the standard with thick-cut Applewood smoked slices. This type of bacon brings an added layer of aromatic smokiness that plays beautifully against the creamy components of the burger. Cooked just until crispy, the bacon doesn’t just add richness; it offers a vital textural counterpoint that keeps each bite interesting.
Now, one of the most crave-worthy elements—arguably what sets this burger apart most—is the beer cheese sauce. In our version, it’s made from scratch using a simple roux, milk, and real lager-style beer for that unmistakable pub-inspired flavor. Sharp cheddar gets melted in until gloriously smooth, then seasoned gently with garlic powder and smoked paprika. The result is gloriously bold yet velvety. You could spoon it over nachos or pretzels, but it was born to sit on this burger.
Of course, every great burger needs a supporting cast of toppings that do more than just fill space—they must offer contrast and harmony. Enter, crispy fried onions. Whether homemade or from a can, these golden bits add a satisfying crunch and savory burst, while the dill pickle chips, chilled and crisp, lend a sharp and refreshing bite that cuts through the richness. It’s all about layers of complementary textures and tastes.
Muenster cheese was specifically chosen here for its phenomenal melting properties and subtle tang. It melts almost immediately upon touching the heat of the patty, enveloping the meat in a mild but rich blanket. If you prefer more dramatic flavor, Havarti or even Monterey Jack are stellar substitutes that still bring that gooey element without overwhelming the senses.
The process of assembling the burger is perhaps just as enjoyable as eating it. Toasting the pretzel buns provides not only warmth but caramelization, which adds depth. Then, it’s all about the build: beer cheese on the bottom to catch any juices, then that perfectly cooked beef patty topped with Muenster, bacon strips arranged neatly, a few chilled pickle chips, a hearty sprinkle of fried onions, and finally, the crown—the top half of that shiny pretzel bun.
What makes the Pretzel Bacon Pub Cheeseburger so beloved isn’t just its unique ingredients—though they certainly play a role. It’s the way each component was thoughtfully chosen to balance the others. A peppery undertone in the beef highlights the sweetness of the bun. The shine of the pretzel surface gives way to robust savoriness inside. The beer cheese sauce drapes over every bite with creaminess that both combines and lifts each flavor.
This recipe honors Wendy’s innovation while giving it the care and quality you can only get in a homemade version. Whether you’re preparing it for a game day feast, a weekend dinner with friends, or an indulgent solo treat, it’s a burger that invites you to savor. Every bite tells a story of what pub food could be when made with intention—from chef-worthy techniques to using only the best ingredients. And though this burger is a nod to fast food history, its soul belongs to the table of anyone who loves a bold bite done right.
Pretzel Bacon Pub Cheeseburger
Ingredients
For the Burger & Toppings:
- 1.5 pounds ground beef (80/20 blend) preferably freshly ground for juiciness
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 4 pieces pretzel burger buns soft, bakery-style pretzel buns recommended
- 8 slices Applewood smoked bacon thick-cut preferred for extra crunch
- 4 slices Muenster cheese can substitute Havarti or Monterey Jack
- 1 cup crispy fried onions store-bought or homemade
- ½ cup dill pickle chips chilled for extra crunch
For the Beer Cheese Sauce:
- 2 tablespoons butter unsalted
- 2 tablespoons all-purpose flour
- ¾ cup milk whole milk preferred
- ½ cup lager-style beer room temperature
- 1.5 cups sharp cheddar cheese freshly shredded
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika smoked if available
Instructions
- In a skillet over medium heat, cook the bacon until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate and set aside.
- Form four equal 6 oz patties from the ground beef, pressed slightly thinner in the center. Season with kosher salt and black pepper.
- In a large skillet or grill heated to medium-high (approx. 400°F / 205°C), cook burger patties for 3-4 minutes per side until nicely seared and an internal temp of 160°F (71°C) is reached. During the last minute, place Muenster cheese on each patty to melt.
- To make the beer cheese sauce, melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux. Gradually whisk in the milk and beer, stirring until thickened, about 3-4 minutes.
- Reduce heat to low and stir in shredded cheddar, garlic powder, and paprika. Simmer, stirring until smooth and creamy. Remove from heat.
- Lightly toast the pretzel buns either in a toaster oven or face down in a skillet with a bit of butter until golden brown.
- Assemble Burgers: Bottom bun, generous spoonful of beer cheese sauce, beef patty with melted cheese, 2 slices of crispy bacon, a few pickle chips, a sprinkle of fried onions, then finish with the top bun.
Notes
- Pre-shredded cheese often contains anti-caking agents which affect melting. For optimal texture, shred your own cheese.
- Try adding a spoonful of Dijon mustard to the beer cheese for tang.
- Make the fried onions at home by thinly slicing onions, tossing in seasoned flour, and frying until golden brown.