Copycat Hardee’s® Thickburger® Recipe (Homemade & Juicy!)
If you’ve ever sunk your teeth into a Hardee’s® Thickburger®—that big, juicy, smoky, cheesy burger—you know it’s not your average fast food sandwich. Today, we’re making a copycat Hardee’s Thickburger at home. It’s simple, affordable, and you don’t have to leave your kitchen. I’ll walk you through every step, from shaping the patties to building that tall, stacked burger that feels like a treat-night splurge.A Little Background: Hardee’s® & the Iconic Thickburger®
Hardee’s® has been part of the American fast food world since the 1960s, known for big, bold, stick-to-your-ribs burgers. When they launched the Thickburger® line, it was all about one thing: thick, juicy, charbroiled-style burgers that feel more like a sit-down restaurant burger than drive-thru fare. The Thickburger® usually features:- A thick, flame-kissed beef patty
- Melty American cheese
- Crisp lettuce and fresh tomato
- Pickles and onion for crunch and tang
- A soft, slightly toasted bun
- Rich mayo and ketchup for that classic burger flavor
Copycat Hardee’s® Thickburger® Recipe
This recipe aims for that same thick, juicy, char-grilled vibe using basic grocery store ingredients and a regular home kitchen setup. |
| This homemade copycat Hardee’s Thickburger features a thick juicy beef patty, melty cheese, crisp lettuce, fresh tomato, and classic burger toppings on a soft toasted bun |
Recipe Overview
- Servings: 4 big burgers
- Prep time: about 20 minutes
- Cook time: about 10–12 minutes
- Total time: about 30–35 minutes
Ingredients
For the burger patties:- 2 pounds ground beef (80/20 for best juiciness)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (for that “charbroiled” taste)
- 1 tablespoon Worcestershire sauce
- 1–2 tablespoons vegetable oil (if using skillet)
- 4 large hamburger buns (preferably brioche or potato buns
- 4 slices American cheese (or your favorite melty cheese)
- 4 leaves crisp lettuce (iceberg or romaine)
- 1 large tomato, sliced into 4 thick slices
- 8–12 dill pickle chips
- 4–8 thin slices of white or yellow onion
- 4 tablespoons mayonnaise (about 1 tablespoon per bun)
- 4 tablespoons ketchup (about 1 tablespoon per bun)
- Optional: mustard, if you like
Step-by-Step Instructions
Step 1: Prepare the Burger Mixture
- In a large bowl, add the ground beef, salt, pepper, garlic powder, onion powder, smoked paprika, and Worcestershire sauce.
- Using your hands or a spoon, gently mix until the seasonings are just combined. Do not overmix—that can make the patties tough instead of tender.
Step 2: Shape the Thick Patties
- Divide the meat into 4 equal portions (about 8 ounces each).
- Gently form each portion into a round patty about 4–4.5 inches wide and around 3/4–1-inch thick.
- With your thumb, press a small, shallow dimple in the center of each patty. This helps them cook evenly and keeps them from puffing up into a ball.
- Place patties on a plate or tray, cover, and refrigerate while you prep toppings. Slightly chilled patties hold their shape better.
Step 3: Prep Your Toppings
- Rinse and dry the lettuce leaves.
- Slice the tomato into thick slices.
- Slice onion into thin rings or half-moons.
- Set out the pickles, mayo, and ketchup so they’re ready to go.
Step 4: Toast the Buns
- Lightly butter the cut sides of the buns if you’d like extra flavor.
- Toast them cut-side down in a dry skillet over medium heat for 1–2 minutes, or on the grill, until lightly golden.
- Set aside.
Step 5: Cook the Patties (Grill or Skillet)
Food safety note: The USDA recommends cooking ground beef to an internal temperature of at least 160°F for safety. Use an instant-read thermometer to check.On the grill:
- Preheat your grill to medium-high heat (about 400–450°F).
- Oil the grates lightly to prevent sticking.
- Place patties on the grill, dimple side up.
- Cook for about 4–5 minutes on the first side, without pressing down (pressing squeezes out juices).
- Flip and cook another 4–5 minutes, or until the internal temperature reaches 160°F.
- During the last 1–2 minutes, place a slice of cheese on each patty, close the lid, and let it melt.
- Heat 1–2 tablespoons of vegetable oil in a large skillet or cast-iron pan over medium-high heat.
- When the oil is hot and shimmering, add the patties.
- Cook about 4–5 minutes on the first side.
- Flip and cook 4–5 more minutes, or until they reach 160°F inside.
- Add a slice of cheese to each patty for the last 1–2 minutes and cover the skillet to melt it faster.
Step 6: Build Your Copycat Thickburger®
Here’s a simple build order to keep everything sturdy and flavorful:- Spread about 1 tablespoon of mayonnaise on the bottom bun.
- Add a leaf of lettuce on top of the mayo.
- Place a thick slice of tomato over the lettuce.
- Set the hot, cheesy burger patty on the tomato.
- Top with pickles and onion slices.
- Spread about 1 tablespoon of ketchup on the top bun (and mustard if you like).
- Place the top bun on the stack and gently press down.
Approximate Nutrition (Per Burger)
These numbers are estimates and will vary based on exact ingredients and brands, but for one fully loaded burger:- Calories: ~850–950
- Protein: ~45–50 g
- Carbohydrates: ~40–45 g
- Fat: ~55–60 g
- Fiber: ~2–4 g
- Sodium: ~1200–1500 mg
Easy Shortcuts & Time-Saving Tips
Want that Hardee’s-style Thickburger at home without much fuss? Here are some ideas:- Use pre-formed patties: Buy 1/3- or 1/2-pound patties and just season both sides with the spice blend before cooking.
- Air fryer method:
- Preheat air fryer to 375°F.
- Place patties in a single layer.
- Cook about 6–7 minutes, flip, then cook 4–5 more minutes, or until 160°F.
- Add cheese during the last minute.
- Broiler option (oven):
- Set oven to broil on high.
- Place patties on a broiler pan or rack.
- Broil 4–5 minutes per side, or until done, adding cheese at the end.
- Prep ahead: Shape and season patties up to 24 hours ahead. Wrap tightly and refrigerate until ready to cook.
Allergy-Friendly & Preference Modifications
Burgers are easy to tweak for different diets. Here are some common adjustments:Gluten-Free
- Use gluten-free buns or serve the burger “protein-style” wrapped in lettuce.
- Check your Worcestershire sauce label—some brands may contain gluten; choose a gluten-free version.
- Most plain pickles, ketchup, and mustard are gluten-free, but always double-check labels.
Dairy-Free
- Skip the cheese or use dairy-free slices that melt well.
- Use a dairy-free mayo if needed.
- Make sure your bun doesn’t contain milk or butter (some brioche buns do).
Vegan
To make a vegan Thickburger-style sandwich:- Use a plant-based burger patty (like Beyond or Impossible), seasoned the same way (skip Worcestershire or use vegan Worcestershire).
- Use vegan cheese slices and vegan mayo.
- Choose a vegan bun.
- All the veggies (lettuce, tomato, onion, pickles) are already vegan-friendly.
Paleo / Low-Carb
- Skip the bun and serve the patty on a bed of lettuce or wrapped in large lettuce leaves.
- Use a no-sugar-added ketchup or skip ketchup entirely.
- Use avocado instead of cheese if you’re avoiding dairy.
Tips for That Real “Thickburger” Experience
Want your homemade burger to feel as close as possible to that fast-food classic?- Don’t go too lean. 80/20 ground beef gives you that juicy, burger-joint texture. Leaner meat tends to dry out.
- Season well. The smoked paprika and Worcestershire sauce are key for that charbroiled-style, slightly smoky flavor.
- Keep it thick. A thin patty won’t feel like a Thickburger. Aim for at least 3/4 inch thick.
- Let it rest. Even 2 minutes on a plate before biting in makes a difference in juiciness.
Share Your Copycat Hardee’s Thickburger® Creations!
If you try this copycat Hardee’s Thickburger recipe, I’d love to hear how it turned out. Did you grill it? Use an air fryer? Load it up with extra cheese or bacon?- Leave a comment with your tweaks and tips.
- Share a photo of your burger and tag us if you post on social media.
- Send this recipe to a burger-loving friend who misses their favorite fast food but wants to cook more at home.
Important Disclaimers
This recipe is an unofficial, copycat-style recipe created for home cooks. It is not endorsed by or affiliated with Hardee’s or any parent company. Hardee’s and Thickburger® are trademarks or registered trademarks of their respective owners. No proprietary information, secret formulas, or inside knowledge of the actual restaurant recipe is implied or claimed—this is simply our best approximation based on publicly available information and home kitchen testing.
Simply Copycat Recipes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by advertising and linking to Amazon.com. This means that if you click on one of our Amazon links and make a purchase, we may earn a small commission at no extra cost to you. We only recommend products we feel are genuinely helpful for home cooking.
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