Wendy's Baconator (But Better)

Fret not, you can still have your Wendy's baconator burger at home, but better, and all it takes is some patience and a little practice. Solid homemade buns, fresh ground beef... the ultimate burger flex.

ITEMS USED:

Pyrex Measuring Cup

KitchenAid Stand Mixer


INGREDIENTS:

The Bun:

  • 2 Tbsp bread flour 20g

  • 2 Tbsp water 27g

  • 4 Tbsp milk 60g

  • 2.5 cups 320g bread flour

  • 1 Tbsp 9g active dry yeast

  • 1 tsp fine sea salt 7g

  • 1/2 cup milk 120g @ 95f or 35c

  • 1.25 Tbsp sugar (17g)

  • 3 Tbsp butter unsalted softened 42g

  • 1 egg room temp

  • 1 egg yolk room temp


Ground Beef:

  • 1lb short rib

  • 1/2lb sirloin

  • 1lb chuck


Chive Mayo:

  • 1/2 bunch chives, very thinly sliced

  • 3-4 cloves black garlic, pastified

  • 1/2 cup mayo

  • Salt and pepper to taste

  • Splash of Chinese black vinegar


The Burger:

  • Cooked thick cut bacon (4-6 slices per burger)

  • 1/2 pound of fresh beef per (1/4 lb patties)

  • Cheddar cheese

  • Smoked provolone

  • Ketchup

  • Black garlic chive mayo


INSTRUCTIONS:

Bread Dough Method:

  1. For the tang song, add all ingredients together until it becomes a paste.

  2. For the primed yeast mixture, add and mix together. Store in a warm area and let sit for 8 minutes.

  3. In a stand mixer bowl, add the dry ingredients. Slowly add in milk and yeast mixture, the tang song mix. Let homogenize. When dough starts coming together, add the egg and egg yolk. Then increase speed to medium low until incorporated. Gradually add butter until incorporated meaning when dough is mixed, nothing sticks to the sides.

  4. Place dough into a lightly greased medium sized bowl. Place a damp towel of the dough and bring to warm area to proof for 1 – 1.5 hours

  5. To shape, punch the dough down then flour work surface

  6. Divide dough into six even pieces around 95 – 105 g

  7. To shape the individual buns, gently stretch flipped side down and fold to the center. Repeat this process for the whole segment of dough, then flip upside down.

  8. Rotate dough 90 degrees and pull towards you. Repeat two more times to complete rotation around the whole perimeter.

  9. Place shaped dough in rimmed sheet tray lined with parchment paper. Leave 2.5 in of space or 6 cm apart.

  10. Cover with similar sized sheet tray that is flipped so that the dough will not dry out.

  11. Before baking, brush with egg wash (1 whole egg plus a splash of milk)

  12. Bake at 375 degrees F or 190 C for 18 minutes until golden brown.


Burger Method:

  1. Begin by cutting the meat into pieces and toss together in a large bowl.

  2. Run the meat through the meat grinder, form beef into square patties for cooking.

  3. Fry bacon slices until crispy.

  4. For the chive mayo, mix and combine thinly sliced chives, black garlic, mayo, salt and pepper to taste, and splash of chinese black vinegar. Whisk together.

  5. Season patties with salt and place into a heavy bottom pan that’s been preheated over medium heat. Sear for 2-3 minutes on each side.

  6. Add the cheese of choice and add a splash of water then cover with foil to melt the cheese.

  7. Toast each bun in butter, add a generous amount of chive mayo, ketchup followed by the patty, 2-3 slices of bacon, another burger patty, and another 2-3 slices of bacon.

  8. Top with another generous topping of mayo and ketchup followed by the top bun.