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Copycat Wendy’s S’Awesome Bacon Cheeseburger

Copycat Wendy’s S’Awesome Bacon Cheeseburger

Elenor Craig
Inspired by the craveable fast-food classic, this chef-crafted version balances smoky bacon, juicy beef, and molten American cheese with a tangy, peppery “S’Awesome”-style sauce. It’s a modern nod to American roadside burger culture—built with premium ingredients, precise technique, and a touch of nostalgia for a backyard-worthy, diner-delicious experience.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dinner, Lunch, MainCourse
Cuisine American
Servings 4 burgers
Calories 972 kcal

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

Calories: 972kcalCarbohydrates: 10gProtein: 40gFat: 85gSaturated Fat: 30gPolyunsaturated Fat: 17gMonounsaturated Fat: 31gTrans Fat: 3gCholesterol: 199mgSodium: 1865mgPotassium: 819mgFiber: 1gSugar: 5gVitamin A: 2115IUVitamin C: 10mgCalcium: 281mgIron: 4mg
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