Wendy’s Dave’s Single®
Here is the full detailed breakdown of Wendy’s flagship burger — the Dave’s Single® — named after the founder, Dave Thomas.
1. Overview: What Is It?
| Feature | Details |
|---|---|
| Name Origin | Named after Wendy’s founder, Dave Thomas |
| Patty | Quarter-pound* of fresh, never-frozen beef (approx. weight before cooking) |
| Cheese | American cheese slice |
| Toppings | Crisp lettuce, tomato, pickle, ketchup, mustard, mayo, and onion |
| Bun | Soft potato bun |
| Tagline | “The single greatest single ever created by man—or at least by a man named, ‘Dave.'” |
| Status | Permanent menu item |
2. Nutritional Value (per serving)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 560 kcal | — |
| Total Fat | 34g | — |
| Saturated Fat | 14g | — |
| Trans Fat | 1.5g | — |
| Cholesterol | 90mg | — |
| Sodium | 1170mg | — |
| Total Carbohydrate | 37g | — |
| Dietary Fiber | 2g | — |
| Total Sugars | 9g | — |
| Protein | 31g | — |
Key Micronutrients:
| Mineral/Vitamin | % Daily Value |
|---|---|
| Calcium | 15% DV |
| Iron | 25% DV |
| Potassium | 10% DV |
3. Allergen Information
| Allergen | Status |
|---|---|
| Dairy / Milk | ✅ Contains (cheese + bun) |
| Egg | ✅ Contains (mayonnaise + ketchup contains egg) |
| Sesame | ✅ Contains (sesame flour in bun) |
| Soy | ✅ Contains (cheese + bun) |
| Wheat | ✅ Contains (bun) |
| Cross-Contact Warning | ⚠️ Possible due to shared handling and preparation areas |
4. Full Ingredient Breakdown
Potato Bun:
| Ingredient | Purpose |
|---|---|
| Enriched Wheat Flour | Main structure (Wheat flour, malted barley flour, niacin, iron, thiamine, riboflavin, folic acid) |
| Water | Hydration |
| High Fructose Corn Syrup / Sugar / Liquid Sucrose | Sweetener |
| Yeast | Leavening agent |
| Wheat Gluten | Protein structure and chewiness |
| Potato Flour | Softness and moisture retention |
| Nonfat Dry Milk | Dairy protein and browning |
| Less than 2%: Ascorbic Acid, Calcium Peroxide, Calcium Propionate, Calcium Silicate, DATEM, Dextrose, Enzymes, Maltodextrins, Flaxseed, Mono/Diglycerides, Natural/Artificial Flavors, Paprika, Phosphoric Acid, Propionic Acid, Salt, Sesame Flour, Silicon Dioxide, Sodium Stearoyl Lactylate, Starch, Turmeric, Vegetable Oil, Vegetable Proteins, Wheat Starch, Yellow Corn Flour | Preservatives, texture enhancers, dough conditioners, and color |
| Contains: Milk, Sesame, Wheat |
American Cheese Slice:
| Ingredient | Purpose |
|---|---|
| Milk, Cream | Dairy base |
| Water | Consistency |
| Sodium Citrate | Emulsifier (melts smoothly) |
| Salt | Flavor and preservation |
| Less than 2%: Annatto, Apocarotenal, Beta Carotene | Natural yellow/orange color |
| Cheese Culture, Enzymes | Fermentation and flavor development |
| Citric Acid | Acidity regulator |
| Natural Flavor | Flavor enhancement |
| Paprika | Color |
| Sorbic Acid | Preservative |
| Soy Lecithin, Sunflower Lecithin | Anti-separating agents |
| Contains: Milk, Soy |
Ketchup:
| Ingredient | Purpose |
|---|---|
| Tomato Concentrate | Base flavor |
| Distilled Vinegar | Tanginess and preservation |
| High Fructose Corn Syrup | Sweetener |
| Corn Syrup | Sweetener and texture |
| Salt | Flavor |
| Spice, Onion Powder | Flavor complexity |
| Natural Flavoring | Flavor enhancement |
| Contains: Egg (Note: This is unusual for ketchup — likely a cross-contamination note or specific formulation) |
Mayonnaise:
| Ingredient | Purpose |
|---|---|
| Soybean Oil | Fat base |
| Egg Yolks | Emulsifier and richness |
| Water | Consistency |
| Distilled Vinegar | Tanginess |
| Less than 2%: Sugar, Salt | Flavor |
| Calcium Disodium EDTA | Flavor preservative |
| Natural Flavor (Includes Mustard) | Flavor |
| Contains: Egg |
Crinkle Cut Pickles:
| Ingredient | Purpose |
|---|---|
| Cucumber | Base |
| Water, Distilled Vinegar | Brine |
| Salt | Flavor and preservation |
| Calcium Chloride | Firming agent (keeps pickles crunchy) |
| Sodium Benzoate | Preservative |
| Lactic Acid | Acidity |
| Natural Flavors | Flavor |
| Polysorbate 80 | Emulsifier |
| Turmeric | Natural yellow color |
Hamburger Patty:
| Ingredient | Purpose |
|---|---|
| Ground Beef | 100% pure beef patty |
| Sea Salt | Seasoning (added during cooking) |
| Note: No fillers, binders, or preservatives — fresh, never frozen |
Fresh Produce:
| Item | Details |
|---|---|
| Lettuce | Crisp, fresh lettuce |
| Sweet Onion | Fresh onion slices |
| Tomato | Fresh tomato slices |
Mustard:
| Ingredient | Purpose |
|---|---|
| Water | Base |
| Distilled Vinegar | Tanginess |
| Mustard Seed | Primary flavor |
| Salt | Flavor |
| Turmeric | Yellow color |
| Paprika | Color and mild flavor |
| Spice | Flavor complexity |
5. Burger Assembly Order
| Layer | Component |
|---|---|
| Bottom Bun | Potato bun bottom |
| Beef Patty | Fresh, never-frozen quarter-pound patty (seasoned with sea salt) |
| Cheese | Melted American cheese slice on top of hot patty |
| Lettuce | Crisp lettuce leaves |
| Tomato | Fresh tomato slices |
| Pickles | Crinkle cut pickles |
| Onion | Sweet onion rings/slices |
| Ketchup | Squeezed on top |
| Mustard | Squeezed on top |
| Mayonnaise | Spread on top bun |
| Top Bun | Potato bun crown |
6. Dave’s Single vs. Spicy Chicken: Comparison
| Feature | Dave’s Single® | Spicy Chicken Sandwich |
|---|---|---|
| Calories | 560 | 560 |
| Total Fat | 34g | 26g |
| Saturated Fat | 14g | 4.5g |
| Cholesterol | 90mg | 60mg |
| Sodium | 1170mg | 1500mg |
| Carbs | 37g | 55g |
| Protein | 31g | 28g |
| Protein Source | Beef (quarter-pound) | Chicken breast |
| Cooking Method | Grilled/flat-top | Breaded and fried |
| Key Toppings | Ketchup, mustard, onion, American cheese | Lettuce, tomato, pickles, mayo |
| Heat Level | Mild (classic burger) | Spicy (pepper marinade) |
| Allergens | Milk, Egg, Sesame, Soy, Wheat | Milk, Egg, Sesame, Wheat |
7. Key Highlights & Takeaways
| Feature | Details |
|---|---|
| Fresh Beef | Never frozen — this is Wendy’s signature differentiator |
| High Protein | 31g protein makes it a filling meal |
| High Fat | 34g total fat (14g saturated) — rich and indulgent |
| Sodium Alert | 1170mg (approx. 49% of daily recommended limit) |
| Iron Rich | 25% DV of iron from the beef |
| Trans Fat | Contains 1.5g trans fat (naturally occurring in beef) |
| Allergen Heavy | Contains 5 major allergens: Milk, Egg, Sesame, Soy, Wheat |
| Value | A classic, no-frills burger that delivers on taste and quality |
8. What Makes It “Dave’s”?
| Fact | Explanation |
|---|---|
| Named After the Founder | Dave Thomas started Wendy’s in 1969 with a focus on quality |
| Fresh, Never Frozen | Dave insisted on fresh beef — a rarity in fast food |
| Square Patties | Wendy’s patties are square — they hang over the bun edges so every bite has meat |
| Made-to-Order | Cooked fresh when ordered, not pre-made |
| Simple Ingredients | No fillers, no preservatives — just beef, cheese, and fresh veggies |
9. Consumer Tips
- For First-Timers: Order it “as-is” to experience the classic Dave’s formula.
- For Customization: You can add bacon, extra cheese, or swap to a lettuce wrap (no bun) for lower carbs.
- For Value: The Dave’s Single is part of the 4 for $4 meal deal in many locations.
- For Lower Sodium: Ask for no salt or skip the ketchup/mustard to reduce sodium.
- For Allergies: Be cautious — cross-contamination is possible in shared prep areas.