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Wendy’s Big Bacon Classic Double (Copycat)

Wendy’s Big Bacon Classic Double (Copycat)

Jennifer McDonald
This copycat Wendy’s Big Bacon Classic Double is my chefly homage to an American drive-thru icon: two juicy seared beef patties, melty American cheese, smoky crisp bacon, fresh produce snap, and a tangy-creamy burger sauce, all hugged by a toasted sesame bun. I keep the spirit of the original—bold, beef-forward, and unapologetically indulgent—while dialing up technique for a restaurant-quality finish at home.
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Prep Time 20 minutes
Cook Time 21 minutes
Total Time 41 minutes
Course Main Course
Cuisine American
Servings 2 burgers
Calories 1373 kcal

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

Calories: 1373kcalCarbohydrates: 18gProtein: 57gFat: 119gSaturated Fat: 41gPolyunsaturated Fat: 21gMonounsaturated Fat: 46gTrans Fat: 4gCholesterol: 273mgSodium: 3580mgPotassium: 1077mgFiber: 2gSugar: 11gVitamin A: 1410IUVitamin C: 10mgCalcium: 520mgIron: 6mg
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