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Wendy’s Japan Rolls Out Prosciutto-Topped Burger

Wendy’s Japan Rolls Out Prosciutto-Topped Burger


The burger chain has done some pretty crazy things in the past, but now its bringing some Italian inspiration into the mix

Wendy's Japan will not start offering burgers with prosciutto on them.

Wendy’s in Japan is known for some funky menu items, like their lobster and caviar and foie gras burger. But now, according to Food Beast, they’re introducing a Prosciutto Mozzarella Italiano burger with the cured Italian-ham atop a burger with sun-dried tomato sauce, mozzarella, tomato, and basil cream cheese sauce.

Wendy’s Japan has been doing these crazy combinations for a few years now, like their Surf & Turf, which is a part of their “Ocean Premium” line, a burger with lobster on top of it. The Lobster & Caviar burger is similar but instead of the burger patty, it has lobster chunks, a lobster salad made with mayonnaise and mustard, and caviar to top it off.

If done correctly these do have potential to be good, but for a fast-food chain, the combinations seem a little far-fetched. While the seafood items may succeed better in Japan due to accessibility and therefore a higher likeliness to be fresh, the same probably can’t be said if the same combos were tried in America.

Either the Japan branch of Wendy’s is ahead of America and doing something right over there, or it’s just trying too hard. We’re still a little wary over here.


Wendy's Just Launched a New Cheeseburger With a Pretzel Bun

For much of the incredibly strange year of 2020, Wendy’s has focused on getting us to try their breakfast. That menu was first unveiled back in February, and they’ve been trying to give away some of those breakfast items for free or else very cheap in the months since then.

That emphasis on feeding folks willing to get to a drive-thru before 10:30 AM doesn’t mean Wendy’s has completely lost sight of what’s on the menu throughout the rest of the day, however. Now, they’re introducing a menu item whose very name suggests that you probably shouldn’t eat it for breakfast.

I’m talking about their new Pretzel Bacon Pub Cheeseburger, Wendy’s big, bold return to the world of pretzel bun burgers after a bit of time off. Sandwiched between two of the aforementioned pretzel buns, you’ll find a quarter pound of fresh (but never frozen) beef, a slice of muenster cheese, three strips of Applewood smoked bacon (making it half as bacon-y as the Breakfast Baconator), crispy fried onions, and pickles. That’s all drenched in a beer cheese sauce and a smoky honey mustard, adding in some extra savory flavors to round things out.

If you want most of that bacon pub goodness (god, how I wish a �on pub” was a real place) with a little less red meat, Wendy’s has you covered as well. Alongside the Pretzel Bacon Pub Cheeseburger, they’re also introducing a Pretzel Bacon Pub Homestyle Chicken Sandwich, which features all of the same ingredients mentioned above, but with a Homestyle Chicken Filet taking the place of the beef.

No matter what your choice of primary protein, these mouthwatering menu items will have you longing for a draught beer to wash them down with. Now if only Wendy’s could start serving beer.


Pretzel Bacon Pub Triple Cheeseburger

Courtesy of Wendy's

This burger is a fairly new addition to the Wendy's menu, and it's leaving quite an impression. (Spoiler: It's not a good one!)

See, it's made up of three of Wendy's iconic square beef patties that are covered in warm beer cheese sauce, Applewood smoked bacon, smoky honey mustard, crispy fried onions, pickles, and a slice of muenster cheese, all on a soft pretzel bun. This all makes for a burger that has the most amount of calories out of all the burgers on the menu. That is reason enough to stay away from it.


Wendy's is making a major change to its hamburgers

The chain is updating its signature burger with a new bakery-style bun this week, the company told Business Insider.

The company says that the bun was inspired by Wendy's founder Dave Thomas' original recipe.

Wendy's is also changing its burger packaging, swapping a cardboard container for foil "to keep things extra hot."

The changes come as McDonald's turnaround gains steam in the US.

The company's executives attributed the positive results to all-day breakfast and unseasonably warm weather. The company has also made a number of tweaks to its signature burger, such as toasting buns longer and changing the way its patties are seared and cooked.

To highlight the new bun and set itself apart from rivals like McDonald's, Wendy's is launching a new marketing campaign dubbed "Deliciously Different."

The ads focus on the fact that Wendy's uses only fresh, never-frozen North American beef and that it "supports a supply chain that costs more than a frozen one because fresh is a difference you can taste."

McDonald's, by comparison, flash-freezes its burger patties before sending them to restaurants, where they are cooked.


Food FYI: Wendy’s lobster and caviar burger hits Japan

Wendy’s rolls out the Lobster Surf & Turf Burger and the Premium Caviar & Lobster Sandwich for a limited time at Tokyo locations -- one in the shopping district Omotesando and a second opening Aug. 17 in the Roppongi Hills mall. Each costs ¥1,280, or about $16.28. [Los Angeles Times]

A map shows how fast the world’s largest aquifers -- areas which hold deposits of groundwater -- are beign depleted, some at a stunning rate. “What’s truly alarming is how many people depend on that over-exploitation for their food.” [NPR]

What wines go with banh mi, smoked turkey and blue cheese sandwiches or potato or egg salad? Here are seven wines to enjoy al fresco, including a Central Coast Viognier-Sauvignon Blanc blend, an extra rosy clairet from Bordeaux and a Sonoma County Arneis. Even something for dessert. [Epicurious]

Make peach shortcake: “a big, buttery biscuit floating on top of a cloud of whipped cream and lots of juicy, sweet summer fruit.” With warm butterscotch sauce. [David Lebovitz]


The Strangest Sandwiches in the World

Sure, most sandwiches are born from whatever we have lying around the house: the final scoop of peanut butter, a jam that’s in season, dinner leftovers, the last dregs of lettuce. But a new trend in sandwich-making—or publicity stunts, perhaps—shuns these plebeian ingredients for strange fillings you're more likely to find on a yacht than between two pieces of bread. Here’s a look at some of the strangest, most expensive sandwiches ever to tempt the common man.

Lobster and Caviar

Lobster meat, notably the tail, is not by anyone’s standards cheap hence, the famous “I’ll have the lobster” joke when you’re out with a date or your boss. Yet lobster rolls have become so ingrained in summer dining culture, particularly in the Northeast, that it’s easy to forget that they’re a privileged sort of food. Add caviar, as Wendy’s in Japan did this summer, and the extravagance factor goes through the roof. The multinational fast-food chain released a Lobster and Caviar Burger that’s just that: caviar and Canadian lobster piled on a bun. Cost? 1,280 yen, or about $16. Pricey as heck for a sandwich at Wendy’s.

White Truffles

Writers throughout the ages have extolled the virtues and magical qualities of truffles in his 1955 memoir, Maurice Gaudeket (the writer Colette’s third husband) wrote, “Truffles—anyone who does not declare himself ready to leave Paradise or Hell for such a treat is not worthy to be born again.” It seems the restaurant at the Cliveden House Hotel, outside London, would agree: in 2007 they introduced a sandwich billed as the world’s most expensive: Iberico ham, poulet de Bresse (a very rare and desired French chicken), quail eggs, sundried tomatoes, sourdough bread, and, of course, white truffles. The sandwich weighed more than a pound and was offered for £100, or a near-inconceivable $162.

Gourmet Cheese

One doesn’t tend to think of artisanal ingredients when they think of a fast-food burger, but earlier this year, McDonald’s in France aimed to change that preconception. For a few weeks this winter, the fast-food chain offered fancy cheeseburgers topped with French cheeses such as Cantal, Saint-Nectaire, Fourme D’Ambert, and chevre. All of these gourmet cheeses had the AOC (appellation d'origine contrôlée) designation, indicating the French government’s certification of its agricultural specialties, and were served on a baguette with a special, presumably just as ritzy, sauce. No pre-wrapped, pre-sliced cheese for these guys, apparently!

Gold Foil

In 2010, chef Martin Blunos, who owns two Michelin-starred restaurants in England, devised a sandwich that cost £110—nearly $179—making it the world’s priciest at the time. “We Brits are known to love our cheese sandwiches,” Blunos said, “and here’s one that not only comes with a royal price tag but is fit for the banqueting table.” Fit for a king, indeed: it consists of specially produced cheddar made from white truffles (which alone accounts for more than 80 percent of the total cost of the sandwich), powdered gold dust (which Brunos said “gives it a really special look”), and century-old balsamic vinegar, all piled atop sourdough bread. The chef’s suggestion? Pair it with a bottle of Krug—one of the most elite Champagnes in the world—and voilà: the priciest glorified grilled cheese on Earth.

Fois Gras

During the holidays last year, Wendy’s decided to relaunch its Japan stores by adding, well, lots of random things we wouldn’t normally associate with the quaint, down-home Frosties of our childhood. As part of its new program, the fast-food chain introduced a $16 hamburger topped with foie gras. Never tried good ol’ foie before? A staple of high-end French cuisine, foie is basically the liver of a fattened duck, and it possesses a rich, velvety, buttery, and utterly decadent taste and consistency rivaled by very few other foods. The English writer Sydney Smith once wrote, “My idea of heaven is eating plates de foie gras to the sound of trumpets.” Smith probably never imagined that such an act would ever be possible in, say, Wendy’y.


Wendy’s Twitter account serves up sass for National Roast Day

"Many customers hadn't considered KFC as a part of the chicken sandwich conversation, but anyone who tastes this sandwich will know, without a doubt, that we're playing to win,” KFC said in a release in January.

And then, of course, there’s the viral Popeyes chicken sandwich, which is the Helen of Troy of this Trojan War. When Popeyes launched its first chicken sandwich in 2019, other fast food chains including Wendy’s and Chick-Fil-A began beefing over who really had the best chicken sandwich in an epic (and hilarious) Twitter battle. And the battle, both on social media and IRL, continues to this day.

With so many new chicken sandwiches coming out this year, it’s hard to say who will come out on top. But really, as every fast-food chain competes to make the crispiest, tastiest chicken burgers around, we’d argue we are the true winners.


Wendy&rsquos Keto Meal Salads

&ldquoI&rsquod like the Parmesan Grilled Chicken Caesar Salad, please. No dressing.&rdquo

Not in the mood for a burger? Try this instead!

  • Southwest Avocado Grilled Chicken Salad: 450 calories | 26g fat | 13g carbs | 3g sugar | 7g fiber | 42g protein | 6g net carbs
  • Parmesan Grilled Chicken Caesar Salad: 400 calories | 21g fat | 8g carbs | 5g fiber | 2g sugar | 49g protein | 3g net carbs

As you can see, with a little due diligence, you can enjoy a keto-friendly lunch wherever your adventures take you! Enjoy!


Today I have had bread rolls for lunch and bread rolls for dinner because these ‘oat topped bread rolls’ were so delicious that I couldn’t stop. I’d run out of bread at home and it was easy to knock up a small batch of rolls and cheap too!

Using the basic home-made bread recipe used on the home front during WW2 (fat free) it didn’t take long before 6 large bread rolls appeared out of the oven and filled my tummy.

Instead of using plain flour I used one of my favourite flours (which was open in the cupboard already) and that is Allinsons Country Grain Bread Flour which is so tasty, chewy and malty with whole grains in.

Total cost: I worked out the cost to be under 5p per roll using a store brand strong bread flour and it was under 10p per role using the ‘Allinsons Country Grain Bread Flour’.


My Favorite Burger

Place the ground beef into a medium mixing bowl. Add 1 teaspoon salt and ½ teaspoon of ground black pepper. Add a few dashes of Tabasco sauce. With your hands, mix the meat and seasoning well. Set aside.

Next, for the onions, heat a medium skillet over low heat. Add in 2 tablespoons butter. Dump in the sliced (not too thick, not too thin) red onions. Now add 2 generous tablespoons brown sugar. Give it a toss to combine the ingredients, and then allow the onions to caramelize over low heat for about twenty minutes, tossing occasionally.

While the onions are caramelizing, make the spicy mayo: Place ¼ cup mayonnaise into a small bowl and simply add a few dashes of Tabasco. Stir together and test for taste.

Next, slice the Kaiser rolls in half and spread each half with about ½ tablespoon of butter. Place them face down on a grill pan or skillet over medium heat. Lightly grill the rolls so they&rsquoll be tough enough to hold the spicy mayo. Let the rolls cool on a plate until you need them.

Form the meat into two patties and place on a grill pan or skillet over medium to medium-low heat. Allow each to cook about 3 minutes, then using a spatula, rotate 45 degrees, leaving it on the same side.

Flip the burger and cook it for a couple of minutes, rotating it 45 degrees again to get the nice grill marks.

Now add a large helping of caramelized onions over top of that glorious patty, followed by an equally generous helping of crumbled blue cheese.

As it finishes cooking, spread the spicy mayo on the Kaiser rolls and transfer the burger onto the bottom half of the bun. Top with a handful of greens and top with the bun.

I&rsquom just going to say it: when it comes to burgers, I&rsquom high maintenance.

First of all, I love a good burger.

Second of all, I don&rsquot want to eat a burger if it&rsquos not going to be a good burger. I don&rsquot crave burgers, is what I&rsquom saying, unless I know the burger is going to be a really, really good burger.

And good burgers are hard to come by. Good burgers are few and far between.

Good burgers, to me, have important qualities:

1. They&rsquore made with 80/20 ground beef.
2. The beef is seasoned before formed into patties.
3. They&rsquore topped with several different ingredients&mdasha slice of American cheese, for me, just won&rsquot do.
4. They&rsquore sandwiched between a crusty/chewy bun.

I just pulled all of those points out of my wazoo, but they&rsquore all I could come up with on such short notice. Plus, I&rsquom hungry. The point is, I&rsquom major-league HM when it comes to burgers. And today, I&rsquom going to show you my current favorite.

*Please note that my favorite burger changes weekly. Will keep you posted. Over and out.

Here&rsquos what you&rsquoll need to make two generous burgers:

2 pounds of 80/20 ground beef. Please don&rsquot buy extra-lean ground beef for a burger. Because then&hellipit will no longer be a good burger.

(And you can use just under 2 pounds if you&rsquore embarrassed to eat a 1-pounder! I got over my embarrassment long, long ago.)

One red onion, sliced not too thick, not too thin. I cut the onion in half from bottom to top, then lay each half on its side, cut off the top, then slice away.

Crumbled blue cheese. If you think you&rsquore not a big blue cheese fan, please give it a try on this burger.

Real Mayo, baby. Please don&rsquot use Miracle Whip for the following two reasons:

1. Miracle Whip is from the devil.
2. Miracle Whip is from the devil.

Thank you for your cooperation.

You&rsquoll also need 2 tablespoons brown sugar.

AND! Kaiser Rolls or other substantial, somewhat crusty hamburger bun. High Maintenance Alert: Soft bread-aisle hamburger buns, in my very, very humble opinion, do not make for a good burger.

I feel strongly about this. I do.

Oh, and notice the salad greens in the background? You&rsquoll need those, too. Any greens/lettuce will do, but I like the mix of dark and light/curly and not curly for this burger.

Oh, and have some salt and pepper nearby.

Okay&mdashhere we go! Throw the hamburger into a medium mixing bowl. And here&rsquos why I use 80/20 for burgers: It&rsquoll stay juicier and more flavorful than lean ground beef will. Lean ground beef is great for pasta sauces, tacos, and things like that. But for burgers? Lean ground beef is mean and uncooperative. And dry. And lacking in oomph.

Never just grab a hunk of ground beef, form it into a patty, and season the outside&mdashsacrilege! You must season all the meat evenly.

So to the bowl, add 1 teaspoon salt.

Next, add 1/2 teaspoon, give or take, of ground black pepper.

Now, I have an important question for you: Are you a man or a mouse? Are you a woman or a wouse? (Name that movie.) Your answer to that question will affect whether you decide to follow my directions and add a few dashes of Tabasco to the meat.

Don&rsquot be afraid! It adds just a tiny bit of spice, but a nice burst of flavor. I added a good five or six dashes.

Reach in one of your claw-like hands, and give it a good mixin&rsquo. Set the meat aside.

Next, for the onions, heat a medium skillet over low heat. Add in 2 tablespoons butter.

Dump in the sliced red onions&hellip

And 2 (generous) tablespoons brown sugar.

Give it a toss to combine the ingredients, then allow the onions to caramelize over low heat for about twenty minutes, tossing occasionally, while we prepare the other ingredients and cook the burger itself.

Note that it&rsquos entirely possible to caramelize onions without the addition of brown sugar&mdashyou could just let the natural sugars do their trick. But in this case, I like the unabashed sweetness the brown sugar brings to the equation it&rsquoll wind up being a great counterbalance to the spiciness of the burger (and sauce.)

While the onions are caramelizing, make the spicy mayo: Place 1/4 cup mayonnaise into a small bowl&hellip

And simply add a few dashes of Tabasco.

Stir it together, and give it a little taste. You&rsquod be surprised at how much Tabasco you can add before the spicy takes over.

I really like the spicy mayo to have some color and kick to it, so I usually wind up adding in more.

Next, slice the Kaiser rolls in half (if they aren&rsquot already halved) and spread each half with about 1/2 tablespoon butter.

Then throw &rsquoem on a skillet or grill pan over medium heat (or a grill, if you live in a climate that allows that kind of Tomfoolery). We just want to lightly grill/toast the rolls so they&rsquoll be tough enough to hold the spicy mayo&hellipand the burger itself.

Let the rolls cool on a plate until you&rsquore ready for &rsquoem.

Meanwhile, back at the onions. They&rsquore coming along nicely!

Reach into the bowl and grab a hunka hunka burnin&rsquo beef.

Well, it&rsquos not burnin&rsquo yet. But it will be.

One day, I&rsquoll give you a video hamburger-patty-forming-lesson. But right now, I&rsquom too hungry. So this will have to suffice: Form a patty and throw it on a grill pan or skillet over medium to medium-low heat. Not too hot or the burger will smoke somethin&rsquo silly.

Allow it to cook about 3 minutes, then use a spatula to rotate it 45 degrees. Continue cooking it for 3 to 4 minutes. Rotating it will cause lovely little grill marks on the burger, which will make you feel neato. You might even fool yourself into thinking it&rsquos summer, which could help your Seasonal Affective Disorder.

Flip the burger over to the other side, giving it a little *smush* with the spatula. The *smush* really doesn&rsquot serve much of a purpose I&rsquove just always done it, and I want company.

Mmmm. Hello, Lover. You are juicy and divine, and I want to know you better. Go ahead and cook for a couple of minutes, then rotate it 45 degrees so it&rsquoll match the other side.

Meanwhile, back at the onions. YOWSA! Look at the caramely goodness.

You knew I was going to do this, didn&rsquot you? Didn&rsquot you? With tongs, add a heapin helpin&rsquo of the gloriously delicious onions to the top of the patty.

Immediately add a nice helping of crumbled blue cheese.

I&rsquom telling you, GIVE BLUE CHEESE A CHANCE. The tanginess/sharpness is like nothing else. Whew.

While the burger is finishing cooking, slather the spicy mayo on both halves of the Kaiser roll.

And remember: the burger is large. The toppings are plentiful. Now&rsquos not the time to go all minimalist. Really lay it on, baby!

When the burger&rsquos done, set it on the bottom half of the bun. The blue cheese won&rsquot be melted, but it&rsquoll be nice and soft.

I really love life. Because life includes this burger.

Now just grab a nice handful of greens and plop them on the top.

And top it off with the bun!

This burger is so flavorful, my friends&mdashSO flavorful. And I&rsquoll just tell you that after half of this baby, I&rsquom usually sufficiently full&hellipand I can really put away some serious food most of the time. So don&rsquot be afraid to share!