This is a copycat of Wendy’s S’Awesome Bacon Cheeseburger — a beef patty with thick-cut bacon, American cheese, and a smoky-tangy sauce built from pantry staples. The honest reason to make it at home: the sauce alone costs almost nothing to mix up, and you can load on twice the bacon without paying drive-through prices.
What makes this version work
Two things actually move the needle here. First, the S’Awesome sauce needs to rest for at least 10 minutes before you build the burger — the horseradish and Worcestershire mellow slightly and the flavors knit together instead of tasting like separate ingredients dumped in a bowl. Second, press a shallow dimple into the center of each raw patty with your thumb. Ground beef swells in the middle as it cooks; without the dimple you get a domed patty that tips toppings off and cooks unevenly. Neither step adds time, and both make a real difference in the finished burger.
Shopping notes
- Horseradish: Prepared horseradish (the jarred stuff in the refrigerated section) is what you want. Horseradish cream or horseradish sauce is milder and sweeter — use about 50% more if that’s all you have.
- Worcestershire sauce: A standard pantry item, but if you’re out, a small splash of soy sauce plus a drop of hot sauce gets you close enough.
- Bacon: Thick-cut is worth it here because thin strips shrivel to almost nothing and lose their texture under the hot patty. If thick-cut isn’t available, layer two strips of regular bacon per burger instead.
- American cheese: Don’t swap this for cheddar or Swiss — American melts into the patty in a way other cheeses won’t. Individually wrapped singles work perfectly and are usually the cheapest option.
- Smoked paprika: If your pantry only has sweet paprika, add a small pinch of cumin to approximate the smokiness.
Make-ahead notes
The S’Awesome sauce keeps well in a sealed jar or container in the fridge for up to five days — make a double batch and use the extra on sandwiches or as a dipping sauce for fries. Raw formed patties can be stacked with parchment between them and refrigerated for up to 24 hours, or frozen for up to two months; thaw overnight in the fridge before cooking. Cooked patties reheat best in a covered skillet over low heat with a tablespoon of water to create a little steam — about 3 to 4 minutes. Avoid the microwave if you can; it toughens the beef and turns the bacon rubbery.
Troubleshooting
- Sauce tastes sharp and harsh: The horseradish is too prominent. Stir in a little more mayo and let it sit another 5 minutes. Taste again before adding more of anything else.
- Bacon is chewy instead of crisp: The pan wasn’t hot enough, or the strips were crowded. Cook bacon in a single layer and give it space — overlapping strips steam each other instead of crisping.
- Cheese won’t melt properly: Add the slice when the patty is still on the heat, then cover the pan with a lid for 30 to 45 seconds. The trapped steam does the work fast.
- Bun goes soggy before you finish eating: Spread the sauce on both bun halves right before assembly, not in advance. If you’re making burgers for a group, toast the buns a little longer than feels necessary — the extra crust gives you a buffer.
- Patty sticks to the pan or grill: The surface wasn’t hot enough when the beef went down. Let the pan preheat fully before adding the patty, and don’t try to move it until it releases on its own — usually 2 to 3 minutes in.
Copycat Wendy’s S’Awesome Bacon Cheeseburger
Ingredients
S’Awesome Sauce (Copycat)
- ½ cup mayonnaise (full-fat) Use a good-quality, full-fat mayo for body and shine.
- 2 tbsp ketchup Preferably a no–high-fructose corn syrup brand.
- 1 tbsp Dijon mustard Smooth Dijon for gentle heat and complexity.
- 2 tsp Worcestershire sauce Adds umami depth.
- 1 tsp apple cider vinegar For brightness.
- 1 tsp prepared horseradish, drained Freshly opened for best aroma.
- ½ tsp hot sauce A tangy, medium-heat style (e.g., Frank’s).
- ½ tsp smoked paprika For a subtle smoky backbone.
- ¼ tsp garlic powder Fine granulation disperses evenly.
- ¼ tsp onion powder Adds sweet-savory depth.
- ¼ tsp kosher salt Adjust to taste.
- ¼ tsp freshly ground black pepper Fine grind for even heat.
- 1 tsp light brown sugar (optional) Balances acidity if your ketchup is very tangy.
Bacon
- 8 slice thick-cut bacon Applewood-smoked preferred.
Buns & Toppings
- 4 each brioche burger buns, split Soft, slightly sweet buns toast beautifully.
- 2 tbsp unsalted butter, softened For toasting buns.
- 4 leaf crisp green leaf lettuce or iceberg Dry well so the sauce clings.
- 8 slice ripe tomato About 2 medium; slice 1/4 inch thick.
- 12 slice dill pickle chips Crinkle-cut for texture is great.
- 8 ring red onion From 1 small red onion.
Beef Patties & Cheese
- 1.5 lb 80/20 ground chuck Cold; higher fat = juicier patties.
- 1 tsp kosher salt For seasoning patties.
- ½ tsp freshly ground black pepper Season just before cooking.
- ½ tsp garlic powder Optional, for a diner-style savory note.
- 4 slice American cheese Classic melt; cheddar works too.
Instructions
- Make the S’Awesome sauce (5 minutes + 15 minutes rest). In a bowl, whisk together mayonnaise, ketchup, Dijon, Worcestershire, cider vinegar, horseradish, hot sauce, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and brown sugar (if using) until glossy and smooth. Taste and adjust salt/heat. Cover and refrigerate 15 minutes to let flavors bloom.
- Cook the bacon (12–15 minutes at 400°F/205°C). Oven method: Arrange bacon on a rimmed sheet pan lined with parchment. Bake at 400°F/205°C until crisped, 12–15 minutes. Transfer to a rack or paper towels. Skillet method: Cook over medium heat (surface ~350°F/175°C) 8–10 minutes, flipping for even browning. Reserve 1–2 tsp bacon fat for buns if desired.
- Prep buns and toppings (5 minutes). Split brioche buns and lightly butter the cut sides. Pat lettuce dry so the sauce adheres. Arrange tomato slices, pickle chips, and red onion rings on a tray for quick assembly.
- Form the patties (5–7 minutes). Divide ground chuck into 4 portions (about 6 oz each). Gently roll into balls and press into 4–4.5 inch patties about 1/2 inch thick. Make a shallow dimple in the center to prevent doming. Season both sides just before cooking with kosher salt, black pepper, and a light dusting of garlic powder.
- Toast the buns (1–3 minutes). On a griddle or cast-iron over medium heat (surface ~350°F/175°C), toast buns cut-side down in a smear of butter or reserved bacon fat until golden at the edges, 1–2 minutes. Alternatively, toast in a 375°F/190°C oven for 3–4 minutes. Keep warm.
- Cook the patties and melt the cheese (6–8 minutes total). Preheat a cast-iron skillet or griddle over medium-high until shimmering (surface ~450°F/232°C). Add patties; you should hear a lively sizzle. Cook 3–4 minutes until the bottom is deeply browned. Flip, top each with a slice of American cheese, and cook 2–3 minutes more. For food safety, aim for an internal temperature of 160°F/71°C. Rest patties 2 minutes off heat.
- Assemble the S’Awesome Bacon Cheeseburgers (2–3 minutes). Spread a generous layer of S’Awesome sauce on both top and bottom buns. On each bottom bun, layer pickles, lettuce, tomato, and red onion. Set a cheesy patty on the vegetables, crown with 2 slices of crisp bacon, add an extra spoon of sauce if you like, and close with the top bun. The bun should glisten, the cheese should be soft and drapey, and you should smell smoky bacon and peppery tang from the sauce.
Notes
Chef’s Tips
- Meat handling: Keep beef cold and handle gently. Overworking compacts the proteins and squeezes out juices.
- Smash variation: For crisp, lacy edges, cook balls of beef on a ripping-hot griddle and press firmly with a spatula for 10 seconds. Season after the smash. Cook 2 minutes, flip, cheese, 1–2 minutes more.
- Bacon upgrade: Bake on a rack set over a sheet pan for ultra-even crisping and less grease. Brush with a teaspoon of maple syrup in the last minute for a subtle gloss.
- Balance the sauce: If your ketchup is sweet, skip the brown sugar. If it tastes flat, add 1–2 drops of vinegar. Want more zing? Another 1/4 tsp horseradish does wonders.
- Dietary swaps: Use gluten-free buns; swap turkey or plant-based patties; try lactose-free melty slices if needed.
- Faster caramelized onions: If substituting caramelized onions, add a pinch of baking soda to onions over medium heat to accelerate browning (watch closely to avoid bitterness).
Serving Suggestions
- Plate on a warmed plate, burger slightly off-center. Add a ramekin of extra S’Awesome sauce, a tumble of shoestring fries, and a crisp dill spear.
- Color and texture: You’re looking for golden-toasted bun edges, glossy melted cheese, bright-green lettuce, ruby tomato, and lacquered bacon. Aromas should be smoky-sweet with a peppery tang.
- Pairings: A malty amber lager, a classic vanilla malt, or iced tea with lemon cuts through the richness.
Culinary Context
This burger channels classic American diner DNA—smoky bacon, melty American cheese, and a tangy, secret-style sauce. The S’Awesome profile is cousin to fry sauce and burger “special sauce,” blending sweet, tangy, and savory into a single, craveable layer.Optional Advanced & Make-Ahead
- Make the sauce up to 3 days ahead; flavor improves overnight.
- Par-cook bacon to 80% in advance, then finish crisping in a 400°F/205°C oven for 2–3 minutes at service.
- Chill formed patties, uncovered, 30–60 minutes to dry the surface slightly—this boosts browning.
- No cast iron? Use a heavy stainless skillet; preheat well, and don’t crowd the pan.
Timing
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
Course & Origin
- Course: Main Course (great for Lunch or Dinner)
- Cuisine/Origin: American
Nutrition
Frequently asked questions
What temperature should the beef patty reach before I pull it off the heat?
Cook ground beef patties to an internal temperature of 160°F (71°C). Ground beef is not the same as a whole-muscle steak — the grinding process distributes any surface bacteria throughout, so the full 160°F is the safe target, not a suggestion.
Can I use a leaner ground beef to cut fat?
You can, but 90/10 or leaner will give you a noticeably drier patty. If leaner beef is what you have, add a tablespoon of cold water to the mix before forming the patties — it helps a little, though it won’t fully replace the fat.
I don’t have a grill. Can I make this in a regular skillet?
Yes — a cast iron or heavy stainless skillet on medium-high heat works well and gives you a good crust. A nonstick pan works too but won’t develop as much browning on the patty surface.
Can I make the S’Awesome sauce without horseradish?
You can skip it, but the sauce will taste more like a standard burger sauce without that mild heat and bite. A small amount of Dijon mustard is the closest easy substitute — use about the same quantity as the horseradish called for.
How do I keep everything warm if I’m making burgers for several people?
Rest cooked patties on a wire rack set over a baking sheet in a 200°F oven — they’ll hold for up to 15 minutes without drying out. Skip covering them with foil, which traps steam and softens the crust you just built.
More burger recipes to try
- Wendy’s Bacon Jalapeño Burger
- Wendy’s Bourbon Bacon Burger
- Five Guys Bacon Cheeseburger
- Perfect Bacon Double Cheeseburger