Our Baconator burger, an indulgent and flavor-packed burger, features perfectly seasoned Creekstone Farms 81/19 Brisket Blend Burger Patties, complemented by crispy bacon and rich Big Rick’s Chipotle Ketchup. To make the Baconnaise, a decadent bacon-infused mayonnaise, you’ll need classic cut bacon, avocado oil, egg yolk, Kozlik’s Deli Mustard, Cattleman’s Grill Lone Star Brisket Rub, lemon juice, apple cider vinegar, and fresh chives. Start by cooking minced bacon until crispy, then blend the rendered fat with avocado oil to create a silky base for the Baconnaise. Preheat your Yoder Smokers YS640s Pellet Grill to 425ºF and grill the burger patties on a cast iron griddle until perfectly seared, topping each with cheese. Crisp the bacon and toast the buns, then assemble your Baconator with layers of baconnaise, chipotle ketchup, cheesy patties, and bacon for a mouthwatering burger experience. Ideal for grill enthusiasts, this Baconator recipe levels up the classic burger with premium ingredients and a smoky, savory flavor profile.
The Baconator
Tom Jackson
Rated 4.5 stars by 2 users
Category
Beef
Cuisine
American
Servings
3
Prep Time
15 minutes
Cook Time
45 minutes
Calories
947
Introducing the Gourmet Baconator burger, a sophisticated twist on Wendy's classic burger that will tantalize your taste buds. This recipe elevates the traditional Baconator with premium Creekstone Farms 81/19 Brisket Blend patties, seasoned with Meat Church Blanco Seasoning, and topped with smoky, crispy bacon. The pièce de résistance is our luxurious Baconnaise, a homemade bacon-infused mayonnaise that adds an indulgent layer of flavor. Grilled to perfection on a Yoder Smokers YS640s Pellet Grill and finished with Big Rick’s Chipotle Ketchup, this gourmet burger redefines fast food with a rich, smoky, and savory profile, perfect for any gourmet burger aficionado.
To make the Baconnaise, place the minced raw bacon in a Lodge 10” Steel Skillet. Cook over medium heat until the bacon is crispy and you’ve rendered out as much fat as possible. Strain the bacon from the fat. Chop the bacon into very fine bacon bits.
Place the bacon fat in a measuring cup or mason jar. Add enough avocado oil to bring the mixture up to 3/4 cup of bacon fat/avocado oil. Let cool to room temperature.
In a medium sized mixing bowl, combine the egg yolk, Kozlik’s Deli Mustard, Cattleman’s Grill Lone Star Brisket Rub and lemon juice and whisk well to combine.
Slowly begin to drizzle in a few drops and then a thin stream of the fat/oil mixture while constantly whisking. Continue drizzling and whisking until all of the fat/oil is incorporated. Add a splash of vinegar, to taste. Feel free to add water to thin further, if desired. Mix in the one quarter cup bacon bits and the chives. Store in the refrigerator for up to two weeks.
Preheat your Yoder Smokers YS640s Pellet Grill to 425ºF, set up for direct grilling with the Yoder Smokers Cast Iron Griddle installed over the fire box.
For the burger patties, smash each patty thin with a burger press. Form into a square shape with a bench scraper. Place on a piece of parchment paper for easy transfer to the grill. Refrigerate for half an hour to firm up (depending on ambient temperature).
While the patties chill, cook the bacon slices. Place them on a wire rack over a sheet pan and place them on the grill to cook until crispy, about 20 minutes, then remove and slice each piece in half.
Season the exposed side with Cattleman’s Grill Lone Star Brisket Rub.
Place the burger patties on the griddle and cook until seared, about 5 minutes, with the lid open. Flip then top each patty with a slice of cheese and cook until the burger is seared and the cheese is melted, then remove.
Toast the cut side of the buns on the griddle unit golden brown.
To build the burgers, spread the top and bottom buns with the baconnaise. Add ketchup to taste. Place one cheesy patty on the bottom bun. Top with two pieces of bacon, then repeat for a double patty. Finish with the top bun.
The Baconator, introduced by Wendy's in 2007, quickly became an iconic menu item, known for its hearty, indulgent composition. Created as part of Wendy’s effort to revitalize their menu and appeal to younger, hungrier customers, the Baconator features two beef patties, six strips of bacon, American cheese, ketchup, and mayonnaise, all sandwiched between a warm bun. This decadent burger was designed to satisfy intense cravings and provide a robust flavor experience, capitalizing on the growing consumer love for bacon. Its success spurred variations and imitations across the fast-food industry, solidifying the Baconator's place as a beloved and influential fast-food innovation.
Nutrition
Nutrition
Serving Size
1 serving
per serving
Calories
947
Amount/Serving% Daily Value
Fat
47.9 grams
Saturated Fat
14.2 grams
Cholesterol
133 milligrams
Carbs
74.4 grams
Fiber
6.8 grams
Sugar
26.9 grams
Protein
56.4 grams
Comments (5)
Comment Author: T David Thomas
I’ve used the liquid from a jar of dill pickles instead of ACV as I love pickles on a burger. If you like pickles too, give it a try!
Comment Author: Brittany @ ATBBQ
Dave- This is 81/19 ground beef, thanks for letting us know.
Comment Author: Linda S.
People need to either use raw eggs that are already pasteurized (stores don’t sell them here) or pasteurize the eggs yourself using sous vide.
Comment Author: matthew smith
how I do mine, for the patties I use 1 1/2 lb ground beef, 1 1/2 tbs smoked paprika, 1 1/2 tbs garlic powder, 1 tsp salt and pepper mix, 1 cup cheese crumbles ( goat, bleu, feta or gorganzola ) 2 oz bacon bits and mix them all together well. on the buns I use chipotle mayo ( 1 can chipotle peppers in adobo to 4 large chef spoonfuls of mayo and 1 tsp garlic powder ) I then add my 2nd cheese usually smoked gouda, chipotle gouda, or provovlone and then add bacon strips to the bon as well
Comment Author: Dave Noordhoek
in your recipe for Baconator it calls for hamburger. My question is that it calls for 81/29. Is that fat content, like most ground beef? If so it is 110 percent. It would have to be either 71/29 or 81/19.
Leave a comment
Like this kind of content?
Become an ATBBQ Insider to receive exclusive communications about Promotions, Sales, and Events!
I’ve used the liquid from a jar of dill pickles instead of ACV as I love pickles on a burger. If you like pickles too, give it a try!
Dave- This is 81/19 ground beef, thanks for letting us know.
People need to either use raw eggs that are already pasteurized (stores don’t sell them here) or pasteurize the eggs yourself using sous vide.
how I do mine, for the patties I use 1 1/2 lb ground beef, 1 1/2 tbs smoked paprika, 1 1/2 tbs garlic powder, 1 tsp salt and pepper mix, 1 cup cheese crumbles ( goat, bleu, feta or gorganzola ) 2 oz bacon bits and mix them all together well. on the buns I use chipotle mayo ( 1 can chipotle peppers in adobo to 4 large chef spoonfuls of mayo and 1 tsp garlic powder ) I then add my 2nd cheese usually smoked gouda, chipotle gouda, or provovlone and then add bacon strips to the bon as well
in your recipe for Baconator it calls for hamburger. My question is that it calls for 81/29. Is that fat content, like most ground beef? If so it is 110 percent. It would have to be either 71/29 or 81/19.