Review: The W Burger from Wendy’s

Actual "W" Burger

I can count on two hands the amount of fast food cheeseburgers I have eaten over the past year. One was horrendous (McDonald’s BBQ Bacon Chipotle Angus), a few were above average (notably, the Double Angus Cheeseburger from Arctic Circle), and two were absolutely the best things I have ever put into my mouth.

Then again, that’s what you’d expect from a cult icon like In-N-Out’s Double Double Animal Style.

Nonsensical Promotional Image

But something from Wendy’s? Meh, not so much. So pardon me if I wasn’t the first in line for Wendy’s new W” Burger when it debuted recently.  Lesser, more snarky writers might be quick to make a potentially insulting association between the burger and our former President, but there’s no mistaking the image Wendy’s marketing department was looking to conjure up with its description of their newest double cheeseburger.

When it comes to the new “W”, we’ve crammed in the best for less. We’re talkin’ two patties of 100% pure beef, two slices of American cheese, thick-sliced tomato, and our savory signature sauce — all on a buttered, toasted bun. And at $2.99*, big flavor doesn’t have to mean big bucks.

Sound familiar? Of course it does, right on down to that “signature” sauce which may or may not be akin to the special “spread” that In-N-Out has made so famous. Of course, I wasn’t expecting to be delivered anything close to what In-N-Out has perfected. The very epitome of a fast food burger, the Double Double “Animal Style” works because of scientifically proven factors that include its unique cooking preparation, ridiculously high fat content of the beef, and unmatched quality of ingredients (by the way, Kenji’s treatise is required reading on this subject). To ask Wendy’s to even ballpark that is a bit unrealistic, but given my East Coast exile and the plenitude of that freckled face girl, is making a better than average, hey-it’s-actually-kinda-good double cheeseburger unrealistic? Not at all.

Donde esta my bible verse?

Now, before you ask, you should know that when I went into my Wendy’s I began with the ubiquitous “weird question for ya,” to the manager. Looking at me like I was from another planet, she proceeded to allow me to continue.

“Can ya’ll, uh, grill the onions on the griddle with the meat?” I asked, hoping to cheat the system in a relatively empty dining room at 10:45 in the morning.

“No,” she responded promptly and without sympathy, as if warned from some corporate indoctrination program that In-N-Out loving hooligans like myself would attempt to ask this very question. Somewhere, I imagined, Dave Thomas frowning and preparing lightning bolts.

One slice of cheese or two?

A bummer, no doubt, but I proceeded to pony up my $2.99, and was greeted several minutes later by a warm burger wrapped in a wax paper cover that evoked the spirit of said Double Double. Smiling at the dude who made the burger, I scurried away, intent on dissecting and devouring one of the most hyped fast food products of the year.

Nooks and crannies full of juices. The best part of a burger

First thought? No, it didn’t exactly look like the promotional photo, but it didn’t look as bad as I had anticipated. Dare I say it actually looked kinda good, albeit for a large piece of pathetic looking iceberg shoved awkwardly on top of the beef. Toppings on the top? Now that’s an inversion of the classic, and not a happy one at first inspection. It didn’t help that it appeared noticeably smaller than what I remember from In-N-Out, and definitely was not as tall. Instead of the four pickles I saw in the photo I only received two pickles, while the heavy-handed “new guy” who put the sauce on made it difficult to detect where exactly the second piece of cheese was located (more on this later). Still, we all know looks can be deceiving. Undaunted, I took a bite.

This is the part Justin throws out

The sauce was the first flavor I noticed. Applied on each bun half, it dominates the entire bite, and not in a good way. It’s a little too one-note, lacking brightness or discernible zing. It’s not as sweet as what In-N-Out uses, with very little in the way of ketchup flavor and a viscosity which doesn’t make it favorable for grubbing on the go. I’m not a fan, and I could have done without it. The cheese, meanwhile, is actually fairly mild. I’m disappointed that it doesn’t reach the deliciously addictive melty gooey stage that In-N-Out manages, but then again it is more melted than most fast food American slices come. Given that’s it’s between two beef patties I’d expect that, although the flavor does seem to lack the usual saltiness. The veggies, meanwhile, are an afterthought. The raw red onion slice is too thin to give much contrast in texture or bite, while the single slice of tomato is drowned out by the spread. This isn’t the “onion soup” intensity of the Double Double Animal Style, and makes me wonder why Wendy’s even bothers to include them at all.

As you can see, quality interior meltification

Still, I find myself liking two aspects of the burger in particular. The bun — with a buttery sheen and supremely well toasted interior, is sweet and certainly fresh. Warm, soft, and with a slight chew, I actually like it better than buns I’ve received at some fast casuals, including Five Guys. Also, the beef is really quite good for what one would expect from a value burger at one of the “Big Three” of fast food. This was my first time having a Wendy’s burger in about a year and a half, and I liked the meaty, slightly sweet finish. While the two patties are not huge, together they form something which is fairly substantial, and despite a slightly stringy chew, do retain a fair amount of moisture and fat. There’s actually a little crust development as well — which, mind you, you’ll never find at McDonald’s.

Sauce on bottom layer with no lettuce kills bottom bun

But the burger isn’t close to the Double Double, and leaves me wanting more. Specifically, it leaves me wanting another piece of cheese. You may have noticed this from the pictures, but it took me about half the burger before it occurred to me that the second slice of cheese I had at first assumed was either under the second patty or mixed with the other slices between the two patties might not have actually been there. Instead, I’m 90% certain I had only one slice of cheese, and instead was just partitioned a way too generous portion of sauce where another piece of cheese could have gone. When I reported this to the manager she seemed to care less. “Hey, you know, he’s the new guy,” she told me. I looked at her for a second, attempting to see if she’d offer anything else. New guy or not, he has seen the picture on the promo plastered all over the store, television, and in the paper, correct?!?!

"Oh, THAT ad"

She did. “I can give you another slice of cheese if you’d like,” she said before hustling to do something else. Seeing as though I had already eaten the whole burger, a single, cold piece of processed cheese didn’t seem very appetizing. So I left, content to contemplate what Wendy’s has gotten right and what it hasn’t in its great foray into the mid-priced value double cheeseburger.

The pink you see is sauce, unfortunately

The more I think about it though, the more I’m convinced I liked the “W.” I didn’t love it by any means –and God knows I probably put something tastier in my mouth that very day, much less the entire year — but I honestly enjoyed it for what it was. Yes, even with all its baggage (from the misunderstood construction to the forgettable sauce) the burger itself remained juicy, meaty, and guilty-tasting enough that it called to mind that classic fast food eating experience. Is it something I’ll order regularly? Heck no, and I hope someone from Wendy’s takes a good look at these criticisms and uses them in developing a product which can, and should, do more. But at $2.99 and with that kind of national availability, the “W” has potential. And while it may leave you a little disappointed immediately after experiencing it, when you really look back on it in perspective, you might find, like me, that it really wasn’t too bad after all.

The most useless part of a burger is the unmelted cheese on the paper

Kind of like a certain other “W,” if you know what I’m saying.

Pros: Beef has meaty qualities and sweet, grainy finish. Seasoned just right, it displays nooks and crannies with slight exterior crust. Two patties better than one. Cheese is better melted than most fast food cheese. Bun is exceptional, with both richness and sweetness and light chew. Price point is competitive, especially in value meal with choice of side. Sneaking in potentially unpopular political references in as inoffensive a way as possible.

Cons: Limitations of cooking and preparation hold burger back from anything mind-blowing. Onions would be better grilled. Sauce is surprisingly boring and way too viscous. Does not look like the advertisement. Poor customer service. Veggies are an afterthought. Beef cannot be cooked to order and is a bit stringy. Toppings would be better on the bottom. 580 calories in seven and a half bites. No hats or stickers.

Taste: 7.50/10
Value: 8.75/10
Grubbing on-the-go: 4.50/10
Price: 2.99 for single sandwich, $4.99 for combo

Overall GrubGrade: 7.50/10

More Info:
Nutrition Facts:
"W" Burger from Wendy's
Calories: 580
Total Fat: 33 g
Sat Fat: 14 g
Trans Fat: 1.5 g
Cholesterol: 105 mg
Sodium: 1480 mg
Carbs: 40 g
Fiber: 3 g
Protein: 32g

78 comments on “Review: The W Burger from Wendy’s

  1. Lylat says:

    I had it twice and its really good but it seems more worth it for $1.99 .. well that’s just me.

  2. Chuck says:

    Does look pretty good–Ever been to a Smashburger? I’ve heard good things… and apparently Forbes ranked then #1 promising food chain or something.

    You’re right, Dave would have frowned on denial of your request!

    • Scrape says:

      Smashburgers are really quite good. More of a Five Guys competitor than Wendy’s, they offer more than just the standard burger with the standard toppings (the price is not the same if you get one topping or go all-the-way) and they have “specialty” burgers. Their Smashfries with the rosemary are EXCELLENT.

      With regards to Wendy’s, they are having the same issues McD’s had a number of years ago. QUALITY. Product doesn’t matter if it is not prepared properly or a manager tells you you can’t have it the way you want it. Frankly, Wendy’s quality is widely inconsistent even in the same town, they can’t EVER get your order correct, and much of their “new stuff” is simply crap.

  3. Matt says:

    Wendy’s needs the Bacon and Bleu back, immediately!

    Side note: For some reason I was thinking the sauce was not a 1000 island style sauce. Maybe I was thinking of the Chef Choice from BK that was more of a beefy flavored sauce. Oh well. I may give this a try. I have enjoyed Wendy’s new burgers, even though I typically get a chicken sandwich.

  4. Steven says:

    “To ask Wendy’s to even ballpark that is a bit unrealistic, especially at roughly two bucks less than the Double Double.”

    I’m not sure where you are buying your Double Double’s at but they are not $5. $2.99 was the last price I had one at.

    Adding bacon to the W for 50 cents makes it even better in my opinion!

    • Adam says:

      You know what, you’re right. I think I was going off the price of the combo meal. This certainly makes me view the W a little different, but given that there’s no INO’s on the East Coast, I think I’m set on the final grade.

  5. Adam Bomb says:

    I tried the recently, and wasn’t impressed with it at all :-/ The tomato was the first thing to go, since it was barely tomato-colored at all and had the flavor of a sponge. The sauce didn’t stand out at all, and the sandwich was just kinda “blah” overall. I’ll stick to the Baconator!

  6. Ohai says:

    Just tried it today and I thought it was terrible. However, it must have been cooked by a careless employee, because the meat was way over cooked and lacked any juice or flavor. That, combined with the cheese and sauce overwhelmed the flavor of the burger, which wasn’t much to begin with.

    They could improve on the sauce — it is way too sweet and it needs some tang to it. And the meat ratio, even at two patties, doesn’t seem like enough.

  7. Ryan says:

    Still can’t find it around my area. I’m sure once I do find it, I’ll let you know if it was actually $2.99. Damn you inconsistent local Wendy’s restaurants! Although it looks pretty good…

  8. SkippyMom says:

    Off topic, but Ryan reminded me with his comment – I saw a local news story on TV this morning touting BK’s NEW french fries.

    Haven’t y’all been eating these for weeks? And they are just now coming out in the DC area? Weirdly inconsistent.

    As for the W burger – just looking at it, it looks like a [lukewarm] hot mess. Too much sauce. I wonder if you could request less sauce? They seem to be meanies about the onions, so. . .

  9. Rodzilla says:

    I don’t really want a burger that requires me to reframe my experience post eating to convince myself that I kind of enjoyed it…way too much work to sort of like something.

    I wonder how it would be for someone who never had the greatness that is In-N-Out.

  10. Malcolm says:

    The image of that tomato slice has put me in a deep funk. How depressing.

    • Adam says:

      The thing is, it wasn’t even a bad slice. Just killed by sauce though. The ‘new guy’ must hate produce or something

  11. Keith says:

    Donde esta my bible verse?

    Is that supposed to be a Pulp Fiction reference?

    • Ryan says:

      I think that’s in reference to In-N-Out having bible chapters written on the packaging.

      • Keith says:

        Word to that. I was hoping for Ezekiel 25:17.

        I haven’t had an In-N-Out burger in years, since the last time I hit the West Coast – but I also think comparing them to Wendy’s is an unfair comparison. INO compares more favorably to places like Five Guys or even New York’s famous Shake Shack (the best burger I ever had).

        A fairer comparison would be with Burger King and McDonald’s, even with their new and “improved” burgers. Wendy’s is lucky just not to be bankrupt after their over-expansion in the 80’s and 90’s.

        Personally though, for fast food burgers, I prefer Hardee’s.

        • Walt says:

          That’s only a fairer comparison due to In-N-Out CEOs cleverly not expanding their franchise, thereby creating false hype. They make decent food at many locations, but by not going nationwide, and with the Californians proclivity towards blowing anything from their state out of proportion.. why risk being outed as just somewhat above mediocre?

          • Keith says:

            As opposed to Wendy’s, who over-expanded in the 1980’s in an effort to compete with… not In-N-Out, but McDonald’s and Burger King. I’m not saying you’re wrong about the hype thing, but I still don’t think Wendy’s is on the same playing field as In-N-Out. Most Wendy’s locations are filthy, deteriorating messes with the most lethargic employees in the food industry. It’s fast food and it’s cheap. Somewhat below mediocre if you will. But correctly compared to, say, McDonald’s, I think they’re still a little better.

          • Keith says:

            Even SeriousEats’ “A Hamburger Today” section has a story comparing In-N-Out, Five Guys and Shake Shack. I respect SeriousEats immensely, and if you look at the three burgers de-constructed, you’ll find that they are more similar than anything you’ll get at a fast food place like McD’s, BK or Wendy’s. In-N-Out even had a good showing, but ultimately lost to Shake Shack.


  12. Raiders757 says:

    I’ve never ate at an INO, but from what I have read about the place, it doesn’t seem very fair to hold anything at Wendy’s, or the likes of, to such expectations. It seems akin to comparing Taco Bell to Chipotle, or Moe’s. Even if said item is somewhat similar.

    Personally, this “animal style” burger sounds nasty, but that might be due to my aversion to secrete sauces and preference towards minimal toppings on a burger. This is why I probably will never try Wendy’s new “W” burger as well. “Signature sauce” is a red flag for spiced up mayo, or a modified version of Thousand Island dressing, which I don’t care for as well. Great review though!!

    • Ryan says:

      I actually think comparing the INO Double Double to the Wendy’s W is pretty fair seeing as they are both fast food restaurants with a drive-thru and have comparable prices. What gets me is why people always compare INO to Five Guys. Five Guys will always remain fast-casual until it gets a drive-thru. I think the drive-thru is a big indicator of comparing similar products… minus places like Subway/Quiznos which I sorta consider somewhere in the inbetween realm… but still fast food. I heard certain Panera locations are getting drive-thrus… not sure how I feel about that.

      • Keith says:

        Panera Bread has a drive through, but I would call that fast casual, wouldn’t you?

        I still think In-N-Out compares more with Five Guys than Wendy’s – and to me, price is a the most obvious comparison. On that front, In-N-Out falls in between Five Guys and Wendy’s. But then there’s distribution – Wendy’s is a bona fide worldwide franchised chain. In-N-Out and Five Guys locations are more regional.

        • Ryan says:

          Yeah, I’ve always considered Panera fast-casual. I haven’t seen any with drive-thrus yet… but I’ve heard of them. Just wondering if the drive-thru breaks it into a new realm of quick-serve. Since it’s still only in a few locations, I still see it as the epitome of fast-casual.

          I wish In-N-Out was as “regional” as Five Guys. Last I checked there are Five Guys on the east and west coast… In-N-Out comes as far east as west Texas 🙁

          • Keith says:

            My local Panera has a drive through, but I wouldn’t call the service quicker. I like to use it when I’m just getting a sliced bagel or some coffee – and then I just hope the minivan in front of me isn’t ordering a half dozen breakfast sandwiches and panini. The key to the fast-casual drive through is being respectful enough to know when to go inside, and that’s if you have large order or one that might take a while. Unfortunately, that’s not always the case and the drive through can end up taking longer than just walking inside.

      • Clevegal42 says:

        Just to add to the drive through discussion – I’ve been to a Denny’s drive-thru. That was pretty awesome. Took a few extra minutes to make my cheeseburger, but since most McDonald’s I go to I have to wait at least 10 minutes, I was willing to put up with the wait for a real meal and a 99 cent milkshake.

        Proceed to the rest of the conversation. =)

    • Adam says:

      There is a great Artisan Burger joint in C-Ville called Boylan Heights that does a “Boylan Sauce” that more burger places should seek to follow. It’s a mixture of BBQ sauce, hot sauce, ketchup, vinager, and maple syrup. It would taste good on a used car fender.

  13. Mike says:

    You might want to try it at a different place. I’ve had it probably 5 times now and mine looked nothing like the photo you posted, it actually looked more like the promo photo except the bun is always a lot bigger than everything inside. I like the taste a lot. The one’s I’ve had didn’t seem as greasy as this one looks. But in all, you did say that you do in a way like it which I guess it hit its mark, but try it at another store and see if the presentation (and taste) are any different because I would have sent mine back if it looked like that one.

  14. I love this burger! The price is great at only $2.99 and to me, it tastes better than the other fast food burgers I can get in my area. I live in a small town in NC, so I don’t have access to Five Guys, In and Out, or anything like that – it’s just the basics around here. This is good to me and my local Wendy’s in Mount Airy, NC is a REALLY great Wendy’s and always has very fresh produce, so that’s a plus. The burgers are always fresh and have the perfect amount of sauce, not too much & not too little. The sauce is good to me b/c most of the others are too sweet-tasting. I always ask for extra pickles on every burger, so the amount was great! The bun is one of the best parts – wonderfully sweet tasting and buttery too! I also love the improvement to the burger patty!

  15. Rodzilla says:

    I’m also curious about the “lesser writers”, it’s fast food boss. If you sell that high horse you’re sitting on I’m sure you can buy as many extra slices of cheese as you like 🙂

  16. Roger says:

    Had one Monday and it was fair. My tomato slice was the very bottom of the tomato, very thin and crunchy hard. Since didn’t find it right away, I honestly thought this while eating and absolutely apologize in advance: Hey this W is 2 all beef patties, there’s special sauce, lettuce, cheese, pickles, onions on a Non-sesame seed bun! Where’s the bun heel in the middle? I think the W flavor is different than my Big Mac moment, but maybe did experience a repressed memory of a Big Boy on steroids.

  17. Chefprotoss says:

    Am I the only person that loves thousand island on a burger?

    • Ryan says:

      I’m a fan.

    • Manavee says:

      I like 1000 Island on just about everything, burgers included.

      The combo of 1000 Island and Fritos is the bomb.

      • Murray says:

        I’m not a health nut, nor am I a doctor, but I’m not sure 1000 Island dressing and Fritos is a good idea.

        In MN, Wendy’s has featured a burger named after former MN Twins great, Bert Blyleven, the last couple of summers as a fund raiser for his charity. They call it “Bert’s Burger”. What’s the secret ingredient?…1000 Island Dressing.

      • SmoledMan says:

        You should have 1000 Island dressing fed into you via IV drip.

    • larry says:

      I can eat 1000 island but I’d like to dump all Ranch dressing into the oceans.

  18. Aimee says:

    When i worked at Wendy’s, you had to specifically tell them that you wanted one piece of cheese on top of each burger, otherwise both pieces go in the middle so they can get melty.

    Having said that, this isn’t something that would appeal to me, and I didn’t see it at our Wendy’s earlier this week.

    I’m still pissed they brought back the name Monterrey Ranch without bringing back the actual original sandwich to go along with it.

  19. kikurage says:

    $2.99?! It is a value price for me!

  20. Chefprotoss says:

    Awww, ranch does have its place. Not on the pedistal wich it currently sits though.

  21. richardg says:

    Just picked it up yesterday DAMN this thing was good! Came back today for another one, don’t pass it up!

  22. drpep says:

    Had one today for lunch. Best item Wendy’s has come out with in years. First time I left Wendy’s in a long time without feeling ripped off or disappointed. Hope the next one doesn’t disappoint.

  23. This thing was a bit smaller than I expected, but nothing tasted really bad. I had a problem with a lack of tang with the sauce like some other people, it tasted kinda like a peppery honey mustard. Not bad not great. I actually really liked the pickles, I ordered extra. The beef was just fine, could have used either more onion or grilled onion. Bun was tasty and the cheese was also just ok. A solid effort from Wendy especially because I paired it with a chili and a asiago chicken sandwitch for 6$. (It was a brunch, I skipped breakfast lol).

  24. RoleModel says:

    What’s a Wendy’s burger? All I get are Spicy Chicken sandwiches and wraps.

  25. Richard G says:

    Thanks for the review! I’m at work and getting hungry, just saw a banner ad for the burger, and not to rub this in or anything, both In n Out and Wendy’s are right around the corner. I’m a Wendy’s fan as well, but if this is just a poor attempt at an In n Out double double, then no need to try it.

    Sorta reminds me of McDonald’s Southern Chicken Sandwich — It’s pretty meh, but I’ll take it since I can’t get Chik-Fil-A here.

  26. Aimee says:

    Richard G!!!! You have to do a blind taste test!!!!!!

  27. Roger says:

    I have to agree with those who have said try it at a different location. The Wendy’s in The Colony Tx always impresses me. I tried the w tonight and must say it looked almost identical to the ad!!! not that I’m surprised, this Wendy’s seems to take great pride it their finished product, at least in my experiences.

  28. Keith says:

    There are two Wendy’s in my town and their quality varies greatly. They’re both fairly old ones too, it’s not like one was built much later than the other. This is the ultimately the problems with franchises – the owners can pretty much run them any way they want. Another reason why Wendy’s isn’t comparable to In-n-Out, which is not franchised.

  29. SmoledMan says:

    The actual vs advertised instantly made me think of the Whammy Burger scene in “Falling Down”. Can someone tell me what’s wrong with that picture?

  30. Derek says:

    “Lesser, more snarky writers” may have made fun of Dubya, but at least they reviewed the darned thing. I read this twice and still couldn’t figure out your take on this outside of the fact that the lack of cheese peeved you. I ate this the other day and loved it. Had it without tomato though. fast food tomato is gross

  31. Anon says:

    I have posted on here a couple of times before. It seems your location really doesn’t follow the standards the company sets.

    I know that my area is really focused on the consumer’s experience. My DOA has told all of us managers that if we have the ingredients and the means we should make anything the customer asks for.

    Some examples include a Twisted Oreo Frosty. We no longer sell them but if a customer wants a Twisted Oreo Frosty (not the parfait) we must find some way to charge them for it and make it. But in my area the buttons for it are still on the register.

    In a test he ordered a Wildberry Lemonade but with no Wildberry flavoring instead he wanted Strawberry flavoring. The reg. op. was instructed to tell him we didn’t sell it and couldn’t make it. Well the DOA made a manager make it and try it and told them to make it if they have the ingredients.

    Same goes for the onions, if a customer requests us to grill the onions with their meat we are expected to comply with the request. The only way for us at my location to tell a customer no is if we don’t have the ingredients to satisfy the request. Even though it messes with inventory if someone wants a Carmel Frosty Shake made with chocolate frosty we are supposed to comply even though we don’t get credit for the chocolate frosty that is being used.

    As for the W it is supposed to have a “W” of the signature sauce on both sides of the bun. It is supposed to get onion, pickle, tomato & lettuce as well but is supposed to get the same amount as the big premium sandwiches.

    Like three pickles that cover the bun, if the pickles are really small then four. Just enough to cover the edges of the bun. Onions are supposed to be two not one. Tomatos are supposed to be one but if a slice doesn’t cover the whole bun then we are supposed to put a second slice of tomato on the bun.

    As for the cheese the W is supposed to have two slices one on the top patty and one in the middle. It looks like your Wendy’s location made the sandwich like a double stack except with signature sauce and a premium bun.

    If your Wendy’s location is always making sandwiches of poor quality, less condiments I would suggest calling the number on the back of the receipt and complete the survey about your visit. All complaints/complements are sent to the store itself, the district manager then the DOA. If your area has a good DM/DOA they will ask the store what is happening and force the management to enforce proper procedure. Plus your receipt turns into a coupon. I think the current one is $2 off a premium sandwich/full size salad. Using this coupon on the W makes the price $.99.

    • Ryan says:

      Agreed and thanks for the good info..

      Correct term would be “locations” actually. I utilize 3 different Wendy’s restaurants… I usually have all the complaints towards Wendy’s. And in this case, it’s Adam. So the sample of locations is at least 4+ unfortunately.

  32. Chris says:

    Tried it today. It was absolutely disgusting! Their was no tomato. THe sauce was gross – too sweet – it taste like a bad attempt to make a big-mac sandwich. THe bun was smashed , it was overly sauced – way too much and the meat wasnt that fresh. Just a disppointment. On a scale of 1 to 10 – I would give it a 2.

  33. Jerry Klingler says:

    Tried it yesterday, for the first and final time. They must have a bunch of the old patties left somewhere. We kind of like the new patties. They seem to hold more flavor and juicy.
    The ‘W’ was like the old style patties used to be after they had layed on the grill too long. My wife had the no.1 and I tried the ‘W’.
    She had more meat than i had. The ads and the pictures make it look like you actually get 2 patties. No Way.
    With the new patties, I had dropped back to a single and that still beats the ‘W’. The sauce kind of sucked too…………

  34. Shiree says:

    I plan on eating this today. I lived in CA and had double doubles a bit too much lol. I am tiny so these are good calories, and I used to work at Wendy’s and haven’t eaten there for 2 years.

  35. KC says:

    This is nothing but an over-priced double stack put in a bun too large to fit the burger. This is the best you can Wendy’s!!!! After months of researching what customers want. I’d rather purchase a mcdouble at mcdonalds for $1 and knowingly get a crappy hamburger, at least I could say I got my money’s worth.

  36. Frank Rizzo says:

    I bought 3 of these. Wife, son and I.. it gave me diarrhea so bad I can barley type this. I have been shitting myself since I ate this vile food.

  37. […] Wendy’s The “W” reviews: Grub Grade Grub Gripe (video) Foodette […]

  38. Matt says:

    New headline: “Man gets hard on for In-N-Out Burger”

  39. jack says:

    no need for your snarky comment against our former President. I am a fan of President Bush, and that snyde remark of your has no place in a food review

  40. Amanda says:

    The smell of the sauce everyday at work is disgusting. I was so excited to try it when it came out. I love I-in-out burger. I am a sacramento girl and grew up on their burgers. Big Macs are pretty good too. This sauce doesnt even taste like thousand island sauce. Its disgusting. Bland and gross. When i make them, they look like the picture while everyone else that makes them actually do look like the nasty pictures. The sandwich isnt going to last long.

  41. […] Black Label Hamburgers January 16, 2012 By: Ryan Category: Food News2011 saw the debut of the W Burger and Dave’s Hot ‘N Juicy Cheeseburgers from Wendy’s.  Here’s a glimpse at […]

  42. Rob says:

    I had the W on Monday and i swear he had a stack sitting in a drawer.
    It was horrible…overcooked smashed flat and no juice…first one was scary it was black and kinda brown. The pickles were thicker then the burger. I went in and they gave me a “New” one in 30 secs. Wow i need to get a grill that makes them that fast. The “New” one was the same as the old one…horrible. I think he had a brick that he smashed them flat with. Left a comment with Wendy’s…4 days and no reply…go figure.

  43. Emily says:

    Just tried this today. Being preggo (and trapped on the East Coast), one of my greatest cravings so far has been an INO Double Double Animal Style. When I heard about this burger, I was unsure about whether or not to even consider it, as it sounds like (and turns out to be) an inadequate ripoff of the INO burger. That said, it wasn’t horrible, but I too just had one piece of cheese – I counted the uncooked corners, and there were two. I also had a scant amount of sauce, so I can’t comment on the flavor there. The lettuce was surprisingly fresh and the beef cooked perfectly, with awesome flavor, making the meat the one redeeming quality of this burger. I also got too many red onions and had to remove some. Bite one gave me a mouthful of onion-ness. To those saying it’s unfair to compare Wendy’s with INO, if Wendy’s is trying to make their version of such a famous burger, I think you have to compare it. Just my opinion, and what I had today wasn’t bad, but really didn’t measure up.

  44. Leonard says:

    This burger is overpriced and not any kind of a deal. I couldn’t even taste the “special sauce”. There was more bread than burger. When I checked, the patties are actually the same patties that come on the Jr. Cheeseburger Deluxe(on the value menu). The better option would be 2 Jr Cheeseburger Deluxe – same amount of beef, more lettuce, tomatoes, onions, and bread; all for $2.00! The only thing missing would be the tasteless special sauce. Rating = D-.

  45. ChefRob says:

    I too found the just call me “W” not as advertised. It’s all there every bit of the picture of a marketable burger; it’s just smashed together as though it is angry it wasn’t something better. When all of the flavors are combined against their will; your taste buds think you are trying really hard to enjoy this non-classic imitation of what pros in my field call “tasty implosion”. You know when it’s real and this isn’t real! Great review.

  46. Craig says:

    If you’re ever in Illinois, give Meatheads a try. Went there once before an Illini game, and I was shocked at how good it was. Think Chipotle simple, but with burgers.

  47. […] with big headline items like Dorito’s Locos Tacos, Burger King’s new fries or Wendy’s new burgers and as much as I like… scratch that… love a taco inside a Nacho Cheese Dorito, […]

  48. Josephine says:

    This morning I was on my way home from dropping my mom off at the airport. I decided a trip to Wendy’s was in order. I’m NOT a burger person AT ALL… perhaps it’s my lack of a gallbladder (which makes digesting fats nearly impossible) or my knowing that I shouldn’t eat this food, but.. I decided to get the W.

    As I was trying to decide what to order, an employee was flipping the signs from breakfast to lunch (it was about 10:30) so I managed to get myself the first W of the day! I like to make myself think that they had just then made it… For all I know it’s been in a warmer since 6 AM.

    Next time you decide to brave the W, you should go to the Wendy’s near Pittsburgh International Airport at about 10:30 AM… A lot of work to make an “eh” burger a HOT DAMN THATS DELICIOUS burger

  49. Devin the Dude says:

    This may be my new fast food favorite… I’m a big fan of Wendy’s mostly because of the 99 cent menu but this is definitely worth the extra couple of bucks. If you enjoy fast food burgers at all this one is worth fixing your teeth into!

  50. Meredith says:

    I loved the W but when you only have a McD’s and a taco bell nearby it certainly beats the McD’s equivalent. It’s simply not fair to compare a INO burger and the W. My local fast casual mexican food chain makes better tacos than taco bell but we don’t compare them. They are apples and oranges. My burger came with two thick slices of tomato, a handfull of lettuce, and a ton of crunchy onions on top. (I nixed the pickles). It was great and juicy and when your only other option is a sesame seed bun and dehydrated onions, go with the W, you will not regret it. I agree with a previous post though, Hardees is the way to go on burgers when you have the option.

  51. Keith says:

    I just had this burger for the second time and, I have to say, it’s pretty good. Not to rehash the previous discussion, but I think it’s important for this burger to be compared fairly – and that is to other international fast-food chains. Regional chains will always have the advantage because their food is fresher, the ingredients are higher quality and they can get away with charging a little more. So, excluding In-n-Out and Five Guys (along with other great regional chains) the W is pretty darn good, and does it’s job – which is almost exclusively Wendy’s attempt to compete directly with the Big Mac (and, to a lesser extent, the Whopper). The biggest disadvantage is it’s size – the W is small and the patties aren’t the 1/4 lb big and juicy patties from their other burgers. Also, bacon would really go a long way.

    But the W is better than a Big Mac and mine looked much better than the one reviewed here. The main reason is the bun – the W bun is really excellent, I was very impressed with mine. It was soft and buttery, and really shows a nice step forward from the stale buns they use at BK and McD’s.

    I still think Hardee’s/Carl’s Jr probably serves the best burgers among the national chains – but that’s mainly because their sourdough buns are excellent. Maybe it’s time for even the fastest of fast food chains to stop tinkering with meat and toppings so much and start presenting some better bread – which I’ve always thought of as the most underrated component of any sandwich.

  52. Luke Brimmings says:

    It must be a regional thing. As an east-coaster I was met with gasps on a recent business trip west when I said I’d never been to an In-and-Out and had no idea what a double-double was. Of course we went for lunch. And in the end, I mean I liked the burger. It was good. But it did not blow me away. I’ve had the W too. Yes, I would give the edge to In-and-Out’s version, but not overwhelmingly so. I also found their patties to be noticeably smaller than any other burger joints, and to save me from having to order a second sandwich, there is a good chance given choice I would take a W over a double-double at least as often as not. And no a description of the W’s toppings doesn’t conjure up images of doubles at all, they’re targeting the much Bigger rival Mac all the way down to the special sauce.

    If you like In-and-Out, by all means eat there and let it be your favorite burger. But I just don’t get the obsessive worship of some over it. It’s still just a fast food burger, and one that even if living west would only rotate into eating no more than a couple other versions i like. If I wanted to hero worship a burger it’d probably be mine from my backyard grill. Maybe I just don’t get it, but I tend to suspect I’m the only one in the audience pointing at the naked King.

  53. Steve says:

    sauce contains genetically modified sugar, genetically modified corn and genetically modified soy
    burger comes from beef reared in CAFO’s fed genetically modified corn, injected with growth hormones and antibiotics contributing to the rise in antibiotic-resistant superbugs
    bun contains genetically modified canola, genetically modified soy and genetically modified sugar
    cheese contains genetically modified soy and genetically modified canola

    I’d stick to In N’ Out, at least they have a limited supply of beef vendors who are not CAFO’s and they butcher all their meat in house, but in reality stick to making burgers at home using organic grass fed beef and avoid fast food joints altogether, your body will thank you for it. How anyone would wish for PINK in a Wendy’s patty is beyond me.

    • Keith says:

      I have yet to see any proof that “genetically modified” is bad for us. Without genetically modified food, half the world would be starving to death. As nice as having everything organic would be, I’m not convinced that growing food with higher yield is actually having the kind of detrimental health effects that, say, a high sugar/salt/fat diet is.

      I don’t live near an In-N-Out and I cook at home the majority of time. A fast food burger is a rare indulgence for me, so there’s no sense splitting hairs about how every molecule of sauce, bun and beef is treated. I haven’t grown a tail, had all my hair fall out or started glowing in the dark from it yet…

      • Steve says:

        I think it’s clear from your regurgitation of lamestream media/industry talking points, which are blatantly false by the way, that you haven’t actually looked for and proof that genetically modifed (and it should go without saying we’re talking transgenics) is bad for us. If over 90% of the world doesn’t even use genetically modified foods, how could half the world be starving. Outside of North America GMO’s have very little place in the marketplace, because they’re either banned or labelled and as Monsanto has pointed out in the past, a label is like a skull and crossbones. But FEAR NOT, Jeffrey Smith has collected a vast amount of the independent peer-reviewed science for your perusal all in one convenient book entitled Genetic Roulette and it’s only $19 shipped from Amazon ($17 new in the marketplace) –

        In addition some very notable scientists just released a new report earlier this year entitled “GMO Myths and Truths” – in summary:

        Genetically modified (GM) crops are promoted on the basis of a range of far-reaching claims from the GM crop industry and its supporters. They say that GM crops:

        Are an extension of natural breeding and do not pose different risks from naturally bred crops
        Are safe to eat and can be more nutritious than naturally bred crops
        Are strictly regulated for safety
        Increase crop yields
        Reduce pesticide use
        Benefit farmers and make their lives easier
        Bring economic benefits
        Benefit the environment
        Can help solve problems caused by climate change
        Reduce energy use
        Will help feed the world.

        However, a large and growing body of scientific and other authoritative evidence shows that these claims are not true. On the contrary, evidence presented in this report indicates that GM crops:

        Are laboratory-made, using technology that is totally different from natural breeding methods, and pose different risks from non-GM crops
        Can be toxic, allergenic or less nutritious than their natural counterparts
        Are not adequately regulated to ensure safety
        Do not increase yield potential
        Do not reduce pesticide use but increase it
        Create serious problems for farmers, including herbicide-tolerant “superweeds”, compromised soil quality, and increased disease susceptibility in crops
        Have mixed economic effects
        Harm soil quality, disrupt ecosystems, and reduce biodiversity
        Do not offer effective solutions to climate change
        Are as energy-hungry as any other chemically-farmed crops
        Cannot solve the problem of world hunger but distract from its real causes – poverty, lack of access to food and, increasingly, lack of access to land to grow it on.

        The report can be downloaded in its entirety for free –

        It’s great that a fast food burger is an indulgence, and truthfully I think you disclosed that fact in your opening paragraph. Similarly I can count the # of times, so far this decade I’m at zero and it’s a great feeling. I try to avoid GMO’s whenever possible, but I definitely avoid ground beef at all costs unless I know where it’s come from. Nearest In N Out to me is 4,000 miles away, lol, so I don’t make exceptions for any fast food burgers around here. I do agree that occasional exposure won’t cause you to grow a tail as you put it. My friend opines that it’s impossible to avoid, he doesn’t know the full story, but I liken it to someone smoking 2 packs a day to someone who has one drag of a cigarette once a month, I think most would agree the 2-pack a day smoker will experience more health issues. In addition when the bulk of our gut flora was being formed throughout childhood we didn’t have ANY GMO’s, kids are at biggest risk, as many studies have shown.

        I hope Prop 37 in California will be the tipping point and we can get Monsanto et al the F out of our food chain. Companies that make the pesticides should not own the foods.

        For OTHER readers of course that might indulge far more than you, this info may be more useful.

        • Steve says:

          Sorry, I thought I was responding to the article’s author, but they also mentioned they rarely eat a fast food burger so therein lies the confusion.