Five Guys Recipe

Portion and form patties

Divide the 1 lb ground beef into four equal portions (about 4 oz / 115 g each). Gently form each portion into a loose ball, then flatten into a thin patty roughly 4 inches (10 cm) across and about 1/4 inch (6 mm) thick. Do not overwork the meat — keep patties loosely packed for a tender burger.

Season

Lightly season both sides of each patty with a sprinkle of the salt and black pepper just before cooking. For Five Guys-style, seasoning right before the griddle gives best crust.

Cook patties

Heat a large heavy skillet or griddle over medium-high heat until very hot. Add 1 tbs vegetable oil and swirl. Cook two patties at a time (do not overcrowd) for 2 to 3 minutes on the first side, until a dark brown crust forms. Flip and cook 1 to 2 minutes on the second side. If making cheeseburgers, place cheese slice over each patty in the last 30–45 seconds and cover briefly to melt.

Toast buns

While the second side is cooking, melt 1 tbs butter in a separate skillet over medium heat or on the griddle. Split the 2 buns and toast cut sides in the butter for 30–60 seconds until golden. Remove and keep warm.

Assemble burgers

Place two cooked patties (stacked) on each bottom bun. Add cheese layer(s) as prepared. Top with shredded lettuce, tomato slices, pickles, onions, and desired condiments (ketchup, mustard, mayonnaise). Cap with top bun and serve hot.

Prepare the toppings while patties cook: wash and shred iceberg lettuce; slice tomato into 2–3 mm slices; thinly slice raw onion; lay out pickle slices. Portion ketchup, mustard, and mayonnaise into small ramekins or squirt bottles if desired for easy application.

If using bacon, cook strips in a skillet over medium heat until crisp, drain on paper towels and add on top of cheese. For grilled mushrooms or jalapeños, sauté in a small pan with 1 tsp oil over medium-high heat 3–5 minutes until softened and slightly caramelized; drain and add to burger as desired.