History
Dave Thomas opened the first Wendy's at 257 East Broad Street downtown on November 15, 1969, named for his daughter Melinda Lou. The square fresh-beef patty distinguished Wendy's from McDonald's and Burger King's frozen round patties. The Frosty followed as a half-shake half-soft-serve dessert. Wendy's moved its corporate headquarters to Dublin in 2006.
Common allergens: Gluten, Dairy
Make it at home
Ingredients
- 500g 80/20 ground chuck, never frozen
- Sea salt and black pepper
- 4 round burger buns, toasted
- 8 dill pickle slices
- 4 American cheese slices
- Iceberg lettuce, shredded
- Sliced tomato
- Mayonnaise
- Yellow mustard
Method
- Divide the ground chuck into 4 equal portions. Press each into a 1cm-thick square patty wider than the round bun.
- Season generously with salt and pepper on both sides just before cooking.
- Cook on a hot cast-iron griddle 90 seconds per side for medium. Add cheese in the final 30 seconds; cover briefly to melt.
- Toast the buns cut-side down on the griddle until golden.
- Build: bottom bun, mustard, mayo, pickles, lettuce, tomato, square patty, top bun. Serve with a Frosty.
Tip from the editors. Never frozen, never round. The square geometry is the entire point; it overhangs the round bun on purpose.
Where to eat wendy's square fresh-beef patty
Wendy's square fresh-beef patty in Columbus
Featured by TableJourney as a signature dish of Columbus. See the Columbus signature dishes guide for the canonical version.
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