Serving Size: 1
Ingredients:
| 1/4 pound ground chuck 1 plain jumbo-sized sandwich bun -- (potato kind) === CONDIMENTS === 1 tablespoon mayonnaise 1 tablespoon Heinz ketchup Mustard -- as needed 3 slices Heinz genuine dill pickle - (thin slices) 2 iceberg lettuce leaves - (to 3) 2 white onion rings - (to 3) 1 tomato slice Cheese -- (optional) Cooking Directions: Using waxed paper, form the 1/4 pound of beef into a 4-inch square patty. Refrigerate until you're ready to cook. Pre-heat an electric griddle to 375 to 400 degrees. After its ready, toast the bun faces lightly...about 30 seconds. Don't brown as much as the McDonald's or Burger King buns. Set the bun(s) aside. Cook the fresh or thawed burger patty about 3 minutes on the pre-heated griddle, salting the top immediately after laying it down. After 3 minutes, turn the patty over, salt again, and cook for 3 more minutes. While the burger is cooking, dress your toasted top bun in the following order: 1 tablespoon mayonnaise; 1 tablespoon Heinz ketchup; 3 thin slices Heinz genuine dills; 2 to 3 rings of fresh sliced white onion; 1 tomato slice; 2 to 3 iceberg lettuce leaves; 5 to 6 squirts of yellow mustard, evenly spaced. After the meat is finished cooking, drain the exess fat by tilting to the side and applying pressure with your free hand. Place the patty on top of the dressed bun, and add the toasted bottom bun. Turn right side up, and eat -- or wrap in a 12- by 12-inch sheet of foil and allow to sit in a warm place 3 to 5 minutes before eating. This recipe yields 1 burger. Comments: If you'd like the classic Wendy's double, cook two patties, and dress the bun the same. If adding cheese, use only real American cheese and place it on top of the dressed bun prior to adding the cooked beef. Double cheese? Do the same. For Wendy's classic bacon cheese burger, cook the burger and dress the bun as directed above. For the bacon, use Oscar-Mayer Ready-Made pre-cooked bacon. Simply microwave 2 slices for about 30 seconds, and add to your burger between the cheese and the beef patty. |
23 comments:
how do you make the seasoning
what do you use?
This is the most ridiculous "secret" recipe posting ever. You may as well call it, "How to grill & dress a hamburger" by Knucklehead. For everyone out there, it takes more than a little salt to get it to taste like a Wendy's burger. There's obviously some tenderizing secret like dissolving gelatin & marinating overnight or adding Worcesterchire. What's your recipe for Wendy's chili? Beans, hamburger & ketchup? A culinary wizard, you are not.
I have bought a McDonald patty from its company supplier and I can say it's the same thing with Wendy's, Carl's, and even Burger King... their patties are plain and unseasoned until it's being cooked. It's the cooking method they differ and maybe some household common seasonings they use. Bottom line is... there really is no secret as far as ingredients are concerned. I can tell by your comment- anonymous number 2, you, I believe are just like most plain home cooks... trade secrets are under your nose.
I worked for Wendy's and I have to admit - they do tell us to salt the meat just like the previous poster said . the chili is burgers that have been on the grill too long - they use that meat.
i work at wendys and all they do is salt the burgers with hamburger salt not table salt and they use red onions not white but other than that the posting is correct lol anonymous 2 its wendys not chef ramsays resturaunt lol
I farted.
As an old employee of Wendy's the burgers are just plain 100% American beef never frozen and whether are cooked they only use salt but not regular salt they use kosher fine salt. Everything bout this recipe is correct except the mustard. it is only applied in a "w" shape on top of the burger.
I remember the first Wendy's burger I ate in the late 70's and it was plentiful and delicious. Both are gone now. Wendy's did something to change the taste of their burgers and it's not for the better. I can do a much better job of it at home (and that's just what I do).
anime isn't even real
Any seasoning and preparation to the meat would be done before it hits the restaurant. Paties don't fall off the cow then go on the grill. Anything done at the restaurant would have nothing to do with Wendy's recipe for hamburgers patties
You have a wonderful blog. I should be working, but found myself fascinated by the recipes you posted and can't tear myself away.
Which burger are you looking to make. Dave's origanal 4x4 1/4 pound sirloin patty, or the patty the evil wich of Wendy's currently produces "Daves hot and Juicy" patty.
Dave's origanal recipe made for the best burger, better then 5 guys and Fuddruckers. Was my favorite burger hands down. Now i find myself avoiding Wendy's burgers. They suck, noway near as good as McDonalds. And thats saying something!
When Wendy's burgers suck, it's because the slap it on a cold bun. they don't grill the bun at all, and that's the cook's fault.
Yep! I'm a previous Wendy's employee too. Your post is spot on.
Yep! I'm a previous Wendy's employee too. Your post is spot on.
I am not sure when this was posted but it's people like you that make people like me want to kill themselves. This world is beyond saving and the only satisfaction I can get out of it is hoping people like you die painful and tormenting deaths.
Wendy's uses Sugardale brand bacon.
Geez bad day?
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Several years ago now, Wendy's changed their "Single" burger. I loved the original burger. I think it & the bun were "steamed" because there was a moistness that is no longer there. I do like their chili, but it gives me indigestion. If you are in management and making these types of decisions, I guess you hope your profit increases, and that you don't lose too many customers with a major change.
This is 100% true. The quality crashed somewhere around 1987.
It all changed after Dave died,
While preparing the meat,it needs to be smushed in a 4 corner press twice I think then leave it alone.
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