Wendy's Recipe

Form patties

Divide the 1 lb ground beef into two equal portions (approximately 8 oz each). Gently form each portion into a thin patty about 4 inches (10 cm) in diameter, slightly larger than the bun. Do not overwork the meat; press a shallow dimple in the center of each patty to help them cook flat.

Season both sides of each patty evenly with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper (use the remaining salt and pepper later if you prefer stronger seasoning).

Preheat a heavy skillet or griddle over medium-high heat until very hot (a drop of water should sizzle and evaporate). Add 1 tablespoon vegetable oil and spread to coat the surface.

Place the patties on the hot surface. Cook without pressing for 3 minutes to develop a crust. Flip and immediately place 1 slice of American cheese on each patty. Cook another 2–3 minutes for medium (adjust 1–2 minutes if you want more or less done). Remove patties to a plate and let rest briefly.

While patties cook, make the sauce: in a small bowl combine 2 tbs mayonnaise, 1 tsp ketchup, 1 tsp yellow mustard, 1/2 tsp pickle juice, 1/4 tsp onion powder, and 1/4 tsp paprika. Whisk until smooth and taste; adjust salt or pickle juice to preference. Keep at room temperature until assembly.

Slice the 2 buns in half. Spread the softened butter lightly on cut sides.

Heat a separate clean skillet or wipe the griddle and return to medium heat. Toast cut sides of the buns butter-side down until golden and crisp, about 1–1.5 minutes. Remove and keep warm.

Slice the tomato into two thicker slices; you will need one slice for each burger. If using large tomato, cut to fit bun. Tear or chop iceberg lettuce into loose shreds (about 1 cup). Use two thin red onion rings per burger. Keep pickle slices ready.

To assemble each burger: spread about 1 tablespoon of the prepared sauce evenly on the bottom bun. Place a small handful of shredded lettuce over the sauce, then the cheese-topped beef patty. Add a tomato slice, two red onion rings, and two dill pickle slices on top of the patty. Spread a thin layer of sauce on the top bun (about 1/2 tsp) and close the burger.

Serve immediately while hot with your preferred side (fries, salad, or a beverage).