Whaaaat!?!
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What’s so surprising? I think repurposing the patties that have been cooked but are not fresh enough (by Wendy’s standards) to serve in burgers is a smart way to reduce waste, reduce cycle time (from order to service), and offer a unique menu item.
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I just wouldn’t have thought that kind of thinking and re-purposing took place in a fast food restaurant!
How do you have folks consistently reproduce a dish like that with what I assume is lots of turnover and minimal training? Your notes help explain…did you…? 
ETA I very briefly worked in a fast food place (with franks and beer!) as a teen but was sent straight to the cash register.
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I didn’t, but my best friend in HS did and he clued me in on some of their processes. There were others, but turning a waste item into a menu item struck me as genius, so it stuck.
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I think Wendy’s sells canned chili at supermarkets now.
Agree Wendy’s is one of the better fast food chains, decent burger, fresh beef. Last time I went was 2 years ago driving down I-5. $5 bucks got you a burger, fries, drink and chicken nuggets. A nice surprise but haven’t had a reason to go back.
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I’ve noticed some Canadian Wendy’s advertising BPMMs lately and I didn’t know what that meant.
I might try one soon.
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Looks interesting. But the reality is never as nice as the photo in the advert!
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I read this last month. One key to this ranking is not getting sick on the road with gastrointestinal chaos, and I agree.
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