This homemade Baconator features two seasoned beef patties layered with six crispy bacon strips and American cheese, stacked and toasted to replicate Wendy's signature burger. The key to replicating it is proper bacon crispness, square patty shaping, and precise assembly order.
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Place bacon on a baking sheet that has a wire rack on it. Bake at 425 degrees for about 12 to 15 minutes or until bacon is crisp.
Divide into 8 portions. Gently shape each piece into squares. Grill burgers on either on a stainless grill, or cook them in a stainless steel skillet. Season burgers with salt as you cook them
Spread a little butter on the buns and toast them on the stainless steel griddle or toast under a broiler.
Place in the following order: Top bun MayonnaiseKetchupBaconCheese Burger Patty Bacon CheeseBurger Patty Cheese Bottom Bun
Written automatically by CookOS, not by the creator.
Store leftover patties and bacon separately in airtight containers for up to 3 days; reheat patties in a skillet and bacon in a 350°F oven until warmed through. Assemble fresh to order for best texture.
wire rack · baking sheet · grill or stainless steel skillet · griddle or broiler
Written automatically by CookOS, not by the creator.
Bake bacon on a wire rack at 425 degrees for 12 to 15 minutes until crisp. This method renders fat evenly and prevents curling.
Top bun, mayonnaise, ketchup, bacon, cheese, burger patty, bacon, cheese, burger patty, cheese, bottom bun.
Yes, shape and refrigerate patties up to 4 hours before grilling. Cook from cold to prevent overcooking the exterior.
No. A stainless steel skillet works equally well for cooking the patties and toasting the buns.
This recipe makes 4 complete Baconators, using 8 beef patties (2 per burger) and 12 bacon slices (3 per burger).
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