Wendy's hallmark square hamburgers and homey atmosphere were introduced in Columbus, Ohio, in 1969, and since that time the company has enjoyed phenomenal growth.

Wendy's International, Inc. is the operator, developer, and franchiser of the Wendy's restaurant chain, which is the number three hamburger chain in the United States, trailing McDonald's and Burger King. At the end of 2001, there were more than 6,000 Wendy's restaurants around the world; about 5,300 of these were located in the United States with the balance located in 26 other countries and territories.

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Bacon Portabella Mushroom Melt



BACON PORTABELLA MUSHROOM MELT
Wendy's Restaurant Copycat Recipe

Burger:
14 ounces lean ground beef
1 teaspoon seasoning salt, steak spice or to taste
6 portabella mushrooms, sliced
1 tablespoon butter plus more for buttering the buns
6 strips applewood smoked bacon, cooked crisp
4 cheddar cheese slices
2 brioche buns
salt and pepper to taste

Cheese Sauce:
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 cup aged cheddar cheese, grated
salt to taste
pinch of cayenne

Mix the salt with the beef and form into two patties. Set aside. Melt the butter in a small fry pan and saute the mushrooms over medium heat. Season with salt and pepper. Set aside.

Meanwhile add the butter to a small saucepan and stir in the flour, cook for 1 min. Slowly add in the milk whisking. Bring the sauce up to a simmer and let thicken. Add the cheese, salt to taste and cayenne, stir well until cheese melts. Set aside keeping warm.

Heat the BBQ to 425 using a flat top or cast iron pan. Cook the burgers for 4 to 6 minutes per side or until internal temperature is 160 to 165 degrees. Butter the brioche buns and toast on the flat top or grill.

To assemble the burger place a cheese slice on the bottom of the two buns, top with the patty, then the second cheese slice followed by the bacon, cheese sauce and mushrooms and the top of the bun.
Serves 2.

Big Bacon Classic



BIG BACON CLASSIC
Wendy's Restaurant Copycat Recipe

3 ounces (about 1/3 cup) 96 percent lean ground beef
1/8 teaspoon salt
2 slices center-cut bacon
1 Kaiser style hamburger bun (about 4 inches round)
1 slice yellow American cheese
1 large leaf iceberg lettuce
1 (1/4 inch) slice tomato
1 (1/4 inch) slice small white onion
1 teaspoon light mayonnaise
1/4 teaspoon ketchup
5 rounds dill pickle

On a sheet of wax paper, shape the beef into a 4 1/2-inch square patty. Lightly season both sides with salt. Transfer the waxed paper to a plate and place the patty, uncovered, in the freezer for 5 minutes.

Meanwhile, place the bacon slices in a small, nonstick skillet set over a medium heat. Cook, flipping occasionally, for 4 to 6 minutes, or until cooked but not crisp. Transfer to a paper towel-lined plate to drain. Cover to keep warm.

Discard the bacon fat from the skillet and carefully wipe the skillet clean. Preheat the pan over a medium-high flame until drops of water sizzle when splashed on the pan. Place the patty in the pan and cook 1 to 2 minutes per side, or until no longer pink. Cook the burgers 4 minutes on each side.

Place the bun bottom on a plate. Top with the burger, then the cheese, bacon, lettuce, tomato and onion, in that order. Spread the mayonnaise on the top of the bun. Dollop on ketchup, then place pickles over it. Flip onto the burger. Makes 1 serving.

Wendy's 4 for $4 Meals


Wendy’s this week updated their “4 for $4 Meal,” adding their Crispy Chicken BLT to the deal.
The 4 for $4 deal now works like this: Choose your sandwich, either a Jr. Bacon Cheeseburger or Crispy Chicken BLT, then add 4-piece nuggets, fries and a drink for just $4.

Fondue Fries


FONDUE FRIES
Wendy's Restaurant Copycat Recipe

1 tablespoon butter
1 tablespoon flour
1/8 teaspoon salt
3/4 cup of milk
1/2 cup shredded Gruyere cheese
4 pieces applewood smoked bacon, cooked and crumbled
16 ounces frozen french fries

In a small saucepan over medium heat melt 1 tablespoon butter, when the butter is melted add flour. Stir in flour and cook for approximately 1 minute or until the flour begins to become fragrant like cooked pie crust.

Add in salt. Add half of the milk in and stir until the mixture thickens, then add in remaining milk.

Stir until the sauce is thick, add shredded cheese, stir until all of the cheese melts. You can thin down the sauce with additional milk if desired.

Cook fries according to package directions.  Top with cheese sauce and crumbled bacon.

Apple Dumplings


APPLE DUMPLINGS
Wendy’s Copycat Recipe 

Makes 1 dozen

Dumplings:
2 2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup shortening
1/2 cup milk
4-6 Granny Smith apples, cored, peeled, and sliced
1/2 cup sugar
cinnamon
nutmeg
butter, cubed

Syrup:
2 cups sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cups hot water
1/4 cup margarine melted
ice cream

Combine flour, baking powder and salt; cut in shortening. Gradually add milk, stirring to make a soft dough. Roll dough into a 1/8 inch thick rectangle on a lightly floured surface; cut into 5-inch squares. Place 3 or 4 apple slices on each square. Sprinkle each with 2 teaspoons sugar and cinnamon and nutmeg to taste; dab with butter. Moisten edges of each dumpling with water; bring corners to center and pinch edges to seal. Place dumplings 1 inch apart in a lightly greased baking dish. 

Combine 2 cups sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, 2 cups hot water and 1/4 cup butter or margarine; stir to dissolve sugar. Pour syrup over dumplings. Bake at 375 degrees for 35 to 45 minutes, or until golden brown. Serve hot with ice cream.

Fresh Approach to Salads

Wendy’s is challenging consumers to look “beyond the bowl” because it’s not what your salad goes into, it’s what goes into your salad.  Consumers want to understand where their food comes from now more than ever and when it comes to salads, there’s a big difference between fresh made and freshly assembled.

Building on Wendy’s founder Dave Thomas’ promise that “Quality is our Recipe,” Wendy’s delivers fresh, quality ingredients in each of its premium salads.

Chief among Wendy’s fresh approach to salads are these everyday commitments:

Fresh from the Farm – Wendy’s delivers fresh shipments of produce to each restaurant throughout the week to ensure that we are serving our customers fresh ingredients.
Prepared Today – In each Wendy’s restaurant, crew members chop fresh iceberg and romaine lettuce, cucumbers, red peppers and tomatoes every day.
Only the Best – The commitment to quality extends to other Wendy’s salad ingredients, including premium, white meat, freshly grilled chicken breasts and thick cut Applewood Smoked Bacon that are cooked in house and placed warm on every salad ordered.

All of Wendy’s salads feature delicious ingredients that unite to create flavorful dishes, offering customers new tastes and food experiences. Three of the featured salads from Wendy’s current premium salad lineup are:
  • Wendy’s BBQ Ranch Chicken Salad harkens to the days of a smoky, backyard grill, with its fire-roasted corn, freshly-diced tomatoes, light and lively spring mix combined with Applewood Smoked Bacon and grilled chicken drizzled with savory BBQ sauce, and topped with creamy Marzetti Simply Dressed BBQ Ranch Dressing.
  • Wendy’s Apple Pecan Chicken Salad marries the crisp, refreshing snap of ripe red and green apples with the delectable crunch of roasted pecans. This springtime splendor harmonizes sweet and savory throughout, with delicious cranberries and creamy blue cheese crumbles topped with warm grilled chicken and Marzetti Simply Dressed Pomegranate Vinaigrette.
  • Wendy’s Asian Cashew Chicken Salad is a twist on the typical Asian salad, with on trend, flavorful ingredients like fire roasted edamame, fresh red peppers and cucumbers, spicy roasted cashews, warm grilled chicken breast, and Marzetti Simply Dressed Light Spicy Asian Chili Vinaigrette.




Bacon and Blue on Brioche

Honing in on one of the hottest food trends of 2015, Wendy’s goes blue cheese bold to satisfy customers’ cravings with its latest premium offering, the new Bacon and Blue on Brioche. The limited-time hamburger is packed with robust, artisan blue cheese delivering a bluetiful meal option crafted with tantalizing tastes and ingredients.

The new Bacon and Blue on Brioche is full of premium ingredients, including savory, artisan Wisconsin blue cheese crumbles – the latest on trend ingredient to appear in Wendy’s innovative product line. According to the National Restaurant Association’s   “What’s Hot in 2015? list, artisan cheese is among the top food trends for 2015.

Bacon and Blue on Brioche also features a blue cheese herb aioli topped with spring mix and three strips of freshly cooked, thick cut Applewood Smoked Bacon, all served on a toasted brioche bun. Like all Wendy’s hamburgers, the Bacon and Blue on Brioche is made with 100% fresh, pure beef served hot off the grill.

Frosty Waffle Cone



Wendy’s Frosty Waffle Cone

For more than 40 years, Wendy’s Frosty has been one of America’s favorite sweet treats—and customers have scooped it up with spoons, straws, even French fries. Now there’s another way to enjoy Frosty – you can bite into it, with the new Wendy’s Frosty Waffle Cone.

By pairing its classic sweet treat with a crispy waffle cone, Wendy’s improves on perfection by making sweet moments even sweeter. From the first lick to the last crunch, the Frosty Waffle Cone is a tantalizing treat meant to be savored. Cool, creamy and refreshing, the Frosty is made with quality ingredients – like fresh milk, rich cream and cocoa. The Frosty Waffle Cone is available in both Vanilla and Chocolate flavors.

Spicy Chicken Sandwich



SPICY CHICKEN SANDWICH
Wendy's Copycat Recipe

Makes 4 sandwiches

6-8 cups vegetable oil
1/3 cup Frank’s Original Red Hot Pepper Sauce
2/3 cup water
1 cup all-purpose flour
2 1/2 teaspoons salt
4 teaspoons cayenne pepper
1 teaspoon coarse ground black pepper
1 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon garlic powder
4 chicken breast fillets
4 plain hamburger buns
8 teaspoons mayonnaise
4 lettuce leaves
4 tomato slices

Preheat 6-8 cups of oil in a deep fryer to 350 degrees. Combine the pepper sauce and water in a small bowl. Combine the flour, salt, cayenne pepper, black pepper, onion powder, paprika and garlic powder in another shallow bowl.

Pound each of the chicken pieces with a mallet until about 3/8 inch thick. Trim each breast fillet if necessary to help it fit on the bun. Working with one fillet at a time, coat each piece with the flour, then dredge it in the diluted pepper sauce. Coat the chicken once again in the flour mixture and set it aside until the rest of the chicken is breaded.

Fry the chicken fillets for 8-12 minutes or until they are light brown and crispy. Remove the chicken to a rack or to paper towels to drain. As chicken is frying, prepare each sandwich by grilling the face of the hamburger buns on a hot skillet over medium heat.

Spread about 2 teaspoons of mayonnaise on the face of each of the inverted top buns. Place a tomato slice onto the mayonnaise, then stack a leaf of lettuce on top of the tomato. On each of the bottom buns, stack one piece of chicken. Flip the top half of each sandwich onto the bottom half and serve hot.

Tuscan Chicken



Wendy’s New Item


Tuscan Chicken on Ciabatta, breaded chicken, garlic and roasted tomato aïoli, nine leaf spring mix, asiago cheese and sliced tomatoes on a ciabatta bun, $4.69

Availability: Through May 2014