Wendy’s Original Burger
Serving Size: 1
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)
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.
NOTE: The salt used is kosher fine salt.