Gothamist
A non-profit newsroom, powered by WNYC.
Gothamist
Listen Live
Food
Wendy's New "Juicier" Burger Debuts Today To A Whinnying Public
By
Christopher Robbins
Published Sep 19, 2011
Modified Sep 19, 2011
Share
FacebookTwitterRedditEmail
Never miss a story
Email address
By submitting your information, you're agreeing to receive communications from New York Public Radio in accordance with our Terms .
By
Christopher Robbins
Published Sep 19, 2011
Modified Sep 19, 2011
Share
FacebookTwitterRedditEmail
We rely on your support to make local news available to all
Make your contribution now and help Gothamist thrive in 2026. Donate today
Gothamist is funded by sponsors and member donations
We've danced on the razor's edge of beef technology in our day, and can confidently state that when it comes to fast food, less is more. Wendy's is the chain that seemed to epitomize that concept for so long. Sure, there was the occasional gimmick sandwich, but they never tapped P-Diddy as a spokesman and haven't marketed themselves as "healthy" either. Which is why Wendy's new burger, "Dave's Hot 'N Juicy," which hits America today, comes as such a surprising futz with greatness.
Two years in the making, the new burger is billed as their "thickest, hottest, juiciest beef ever," and sports a buttered bun, whole-fat mayo and NO MUSTARD, pleasing 7-year-olds everywhere. Sales at the chains 6,600 locations are lagging, so Dave's Hot 'N Juicy was a direct response to the needs of a lard-assed nation that demands "thicker" patties and "beefier" beef. No word on whether Wendy's will just blend the burger into a Frosty for the "ultimate, exertion-free dining experience."
The burger will also cost more too, an extra 10 to 20 cents, and has already pitted franchises that can't afford the new $5,000 toasters against Wendy's HQ in court. At least it remains true to its stodgy, Middle-American roots by retaining the square patty, even if it does look like it spent the night at Roger Clemens' house.
Tagged
beefier
burger king
fast food
hotter
mcdonald's
meatier
obese nation
wendy's
Christopher Robbins
Christopher Robbins is a New York City reporter covering transportation, affordable housing, local politics, and criminal justice. His work has also appeared in New York Magazine, The Village Voice and The New York Times. Chris is a graduate of Patrick Henry High School in Roanoke, Virginia, and enjoys biking to Fort Tilden in the summertime.
Read more
Gothamist is funded by sponsors and member donations
Gothamist is funded by sponsors and member donations
MORE food
North African restaurants are rare in NYC. These 10 are the best.
Egyptian, Moroccan, Algerian and Tunisian food is delicious but underrepresented in the city.
By
Robert Sietsema
Published Oct 10, 2026
10 dishes that demonstrate the delicious diversity of curry in New York City
The global dish is shapeshifting and ubiquitous.
By
Robert Sietsema
Food
10 dishes that demonstrate the delicious diversity of curry in New York City
The global dish is shapeshifting and ubiquitous.
By
Robert Sietsema
Frozen yogurt is back in New York City. So are the super long lines.
By
Sonia Rao
5 NYC banana puddings as good as Magnolia's
By
Hannah Frishberg
Where to eat in Greenpoint, Brooklyn right now, from Polish to Sichuan to Iberian
By
Robert Sietsema
Never miss a story
Catch up on the most important headlines with a roundup of essential NYC stories, delivered to your inbox daily.
Sign upEmail address
By submitting your information, you're agreeing to receive communications from New York Public Radio in accordance with our Terms .