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A&W Canada Teen Burger (Copycat)

A&W Canada Teen Burger (Copycat) - recipe card
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This copycat A&W Canada Teen Burger recreates the iconic fast food burger at home, featuring a juicy 1/3-pound beef patty topped with crisp bacon, melted cheddar, fresh produce, and a tangy-sweet signature sauce. Every bite delivers the perfect balance of savory, smoky, and creamy flavors, all on a soft sesame seed bun.

Ingredients

Scale
  • 1 1/3 pounds (21 oz) 80/20 ground beef, divided into 4 equal portions (5.33 oz each)
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 8 slices bacon (thin-cut, not thick)
  • 4 slices cheddar cheese (approx. 1 oz each)
  • 4 sesame seed hamburger buns, split
  • 4 large lettuce leaves (iceberg or green leaf), rinsed and dried
  • 1 large tomato, cut into 4 slices (about 1/4-inch thick each)
  • 1/2 red onion, thinly sliced into rings
  • 4 dill pickle slices (sandwich-style, flat)
  • For the Special Sauce:
  • 1/2 cup mayonnaise (full-fat)
  • 2 tablespoons ketchup
  • 1 tablespoon sweet pickle relish
  • 1 teaspoon distilled white vinegar
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon garlic powder

Instructions

  1. Make the special sauce: In a small bowl, whisk together mayonnaise, ketchup, sweet relish, white vinegar, sugar, smoked paprika, salt, and garlic powder until smooth and evenly combined. Cover and refrigerate at least 15 minutes to allow flavors to meld. The sauce can be made up to 3 days ahead.
  2. Form the beef patties: Gently shape each portion of ground beef into a round patty about 4 inches in diameter and 3/4 inch thick. Press a small indent in the center of each patty with your thumb to prevent doming during cooking. Season both sides evenly with the 1 teaspoon salt and 1/2 teaspoon pepper. Do not overwork the meat, or the patties will be tough.
  3. Cook the bacon: Place a large skillet (cast-iron or nonstick) over medium heat. Arrange the bacon strips in a single layer (work in two batches if needed) and cook for 5–7 minutes, flipping once, until crispy and darkened to your liking. Transfer to a paper-towel-lined plate to drain. Reserve 1 tablespoon of bacon fat in the skillet (discard or wipe out the rest). The bacon should sizzle but not smoke; adjust heat if browning too quickly.
  4. Toast the buns: While the bacon cooks, place the split buns cut-side down on a second skillet or griddle over medium heat. Toast for 1–2 minutes until the surfaces are golden brown and crisp. Remove and set aside. Toasting adds texture and prevents the buns from becoming soggy from the burger juices.
  5. Cook the patties: Heat the same large skillet (with reserved bacon fat) over medium-high heat until the fat shimmers and ripples. Carefully place the patties in the skillet, indent-side up, leaving at least 1 inch of space between them. Cook undisturbed for 4–5 minutes until the edges are browned and a deep crust forms. Flip with a thin spatula, then immediately place a slice of cheddar cheese on one of the cooked sides of each patty. Cook the second side for another 3–4 minutes for medium doneness, or until the internal temperature reaches 160°F / 71°C for medium-well. Adjust heat as needed to prevent burning the cheese.
  6. Rest the patties: Transfer the patties to a clean plate, cheese-side up, and let them rest for 2–3 minutes. Resting allows the juices to redistribute so the patties remain moist and the cheese sets slightly.
  7. Assemble the bottom bun: Spread about 1 1/2 tablespoons of the special sauce onto the cut side of the bottom bun half. Layer on one lettuce leaf, one tomato slice, a few red onion rings, and one dill pickle slice. The sauce acts as a barrier to keep the bun from getting soggy from the vegetables.
  8. Add the patty and bacon: Place the cheese-topped patty onto the stacked vegetables. Arrange 2 strips of cooked bacon on top of the cheese, crossing them slightly to ensure coverage in every bite. The bacon should be placed while the cheese is still warm to help it adhere.
  9. Close the burger: Set the top bun half onto the bacon, cut-side down. Gently press down to secure the layers. If desired, secure with a long toothpick or burger skewer to hold everything together.
  10. Serve immediately: Present the burgers whole, or cut in half with a sharp knife. For the full A&W experience, serve with a side of root beer and crispy fries. The burger is best enjoyed hot, while the bun is still crisp and the cheese is melted.

Notes

Storage: Assemble burgers just before serving. Leftover cooked patties (without toppings) can be refrigerated in an airtight container for up to 3 days. Reheat in a skillet over medium heat with a splash of water, covered, for 1–2 minutes per side, or microwave on high for 30–45 seconds. The special sauce keeps refrigerated for up to 1 week. Freezing: Shape and season uncooked patties, wrap individually in plastic wrap, then place in a freezer bag for up to 3 months. Thaw overnight in the refrigerator before cooking. Do not freeze assembled burgers.

Nutrition

Keywords: A&W Teen Burger, Canadian fast food burger, homemade teen burger, copycat recipe, burger with bacon and cheese, beef patty, sesame seed bun, special sauce, grilled burger, Canadian cuisine, comfort food, 1/3 pound burger

Find it online: https://copycatkitchenco.com/aw-canada-teen-burger-copycat/