If you love Five Guys and want to save some money making their burgers at home then you're in luck! You'll learn everything from the way the patties are cooked, to the order the toppings go on, to wrapping it in foil at the end — this is how it’s done.
INGREDIENTS
- 900 g (2 lbs) ground beef, 80/20 (makes 8 patties, 3.5 oz / 100 g each)
- 4 sesame seed burger buns
- 16 strips applewood smoked bacon
- 8 slices American cheese (or processed cheddar)
- 12 rings ketchup (3 per burger)
- 8 rings mustard (2 per burger)
- ½ small onion, finely diced (about 120 g / 1 cup)
- 12–16 pickle slices (3–4 per burger)
- 4 tbsp (60 g) mayo
- 4 iceberg lettuce leaves
- 8 tomato slices (about 2 medium tomatoes, seasoned with salt & pepper)
DIRECTIONS
- Shape the patties: Portion ground beef into 8 balls, about 100 g (3.5 oz) each. Press lightly into short, thick patties. Keep chilled until cooking.
- Cook the bacon: On a flat top or cast iron, cook 16 strips of bacon until crisp. Set aside.
- Toast the buns: Cut 4 sesame seed buns in half and toast cut-side down until golden.
Dress the buns:
- Bottom bun: 3 ketchup rings, 2 mustard rings, 2 tbsp (15 g) diced onion, 3–4 pickles, and 4 strips bacon.
- Top bun: 1 tbsp (15 g) mayo, 1 lettuce leaf, 2 tomato slices (lightly salted and peppered).
Cook the patties in 3 stages:
- Stage 1: Place patties on medium-high grill. When pink turns gray up the sides, flip and press once.
- Stage 2: Wait for juices to pool on top.
- Stage 3: When juices run clear, melt 2 cheese slices on the grill for a few seconds, then slide onto patties. Stack two patties with cheese between them for each burger.
- Assemble: Move stacked patties straight from grill onto the dressed bottom buns, then cap with the top buns.
- Wrap: Tightly in foil. Let rest 1 minute before serving to get that authentic Five Guys finish.
