What is Wendy's Bacon Portabella Melt on Brioche?
Wendy's Bacon Portabella Melt on Brioche is a limited-time menu item that was first introduced in November 2013 in the United States. It features a 1/4 pound beef patty, crisp bacon, two slices of American cheese and Portabella mushroom sauce on a Brioche bun. The Brioche bun, which is a French bread that is rich and buttery, is one of the key features of this burger, giving it a more upscale and indulgent feel.
The Bacon Portabella Melt on Brioche became a popular item with Wendy's customers , and it returned to the menu in 2014 due to popular demand. The burger was also part of Wendy's efforts to revamp its menu, along with other items such as the Pretzel Bacon Cheeseburger and the Pretzel Pub Chicken sandwich.
Many Wendy's customers appreciated the Bacon Portabella Melt on Brioche's unique flavor profile and praised its use of high-quality ingredients. Some also enjoyed the contrast between the savory Portabella mushroom sauce and the sweetness of the Brioche bun.
Overall, the Wendy's Bacon Portabella Melt on Brioche was a popular menu item that offered a more indulgent and flavorful option for Wendy's customers. Though it was only available for a limited time, it remains a standout item in Wendy's menu history.
Frequently Asked Questions about wendy's bacon portabella melt on brioche
Wendy's has introduced a new brioche bun, on the heels of its recent pretzel bun, with a revamp of the Bacon Portabella Melt. The bun is the star of two new ads for the Bacon Portabella Melt on Brioche.
The Bacon Portabella Mushroom Melt is BACK!
Wendy's Cheeseburgers Bacon Portabella Mushroom Melt (1 serving) contains 37g total carbs, 35g net carbs, 40g fat, 37g protein, and 660 calories.
Brioche is enjoyed around the world as an upgraded substitute for 'normal' bread – subbed in for sandwiches, toasties, burgers and more. You can use brioche in dishes like bread and butter pudding, French toast, club sandwiches and plenty of others.
In the city of Rouens, references were made as early as 1404 to “two breads and four brioches.” Examining the word's etymology, brioche apparently comes from the Norman word “brier,” which means to knead dough with a grinder or a type of roller known as a “brie,” and the suffix “-oche,” which comes from the word “ ...
Applewood smoked and fresh from a stove. And because you're equally bacon-crazy, we'll add it to anything. Not all bacon is created equal. Wendy's Applewood smoked bacon is smoked over the wood of apple trees which flavors the bacon with sweetness and fruitiness increasing its deliciousnessness.
For 36 years now, Sugardale has supplied our bacon, and they're great partners to our international business, as well. And, just like our hamburgers are made from fresh, never frozen beef*, our bacon is made from fresh pork bellies that Sugardale cuts and packages for team members to cook daily in our restaurants.
Wendy's Bacon Portabella Mushroom Melt Ingredients
Applewood smoked bacon. Portabella mushroom slices. Melted cheddar sauce. Warm toasted bun.
Nutrition Facts
Per Serving: 620 calories; fat 41g; cholesterol 83mg; saturated fat 19g; carbohydrates 53g; insoluble fiber 3g; protein 19g; vitamin a 2235.2IU; vitamin c 47.2mg; sodium 737mg; calcium 262.5mg; iron 2.7mg.
Like regular bread, brioche contains flour, yeast, water and salt. But it is also enriched with eggs (sometimes extra yolks), milk and butter. These higher-fat ingredients give it its richness. Sometimes a bit of sugar and a dash of vanilla are added.
In the city of Rouens, references were made as early as 1404 to “two breads and four brioches.” Examining the word's etymology, brioche apparently comes from the Norman word “brier,” which means to knead dough with a grinder or a type of roller known as a “brie,” and the suffix “-oche,” which comes from the word “ ...
Brioche is different to most breads because it's made with an enriched dough and tastes a little sweeter. . Because it's an enriched dough, you get that famous brioche texture of soft bread, the classic golden colour and quintessentially rich taste. It's bread made “magnifique”.
