This is a double smash burger built the way Five Guys does it: two thin 80/20 patties, American cheese melted between them, crispy bacon, and a toasted sesame seed bun loaded with the classic condiments. The real reason to make it at home is control — you decide how crispy the bacon gets, how hard the sear is, and how many you cook at once.
Before you start
Two things determine whether this burger works. First, heat. Your griddle or cast iron needs to be genuinely hot before the beef goes down — not warm, not medium, hot enough that a drop of water evaporates on contact. A weak sear means the patty steams instead of browns, and you lose the crispy lace edge that makes smash burgers worth making. Second, the smash itself: press the 3-ounce ball down hard and fast within the first 10 seconds of it hitting the pan, then leave it alone. Skip any additional pressing after that first smash — repeated pressing squeezes out the fat you need for juiciness. If you’re cooking multiple burgers for the week, work in batches and let the pan reheat fully between rounds. Patties cooked on a cooling surface will be pale and soft, not seared and crisp.
If something goes sideways
- Patties are sticking to the spatula during the smash: Press a square of parchment paper between the spatula and the beef ball. It releases cleanly every time and costs you nothing.
- Cheese won’t melt before the beef overcooks: Add a teaspoon of water to the pan right after you lay the cheese slices, then cover with a metal bowl or lid for 15–20 seconds. The steam melts the cheese fast without drying out the patty.
- Bacon is done but the patties aren’t ready yet: Move the cooked bacon to a wire rack set over a baking sheet and hold it in a 200°F oven. It stays crisp for up to 30 minutes without turning rubbery — useful when you’re cooking a big batch.
- Bun goes soggy before you finish assembling: Toast the cut sides until they’re genuinely golden, not just warm. A properly toasted bun resists moisture for several minutes. If you’re prepping burgers ahead, store the bun and fillings separately and toast right before serving.
- Patties are cooked through but taste bland: 80/20 beef needs salt applied right before it hits the pan, not mixed in beforehand. Salting too early draws out moisture and tightens the proteins, which works against the thin, crispy smash-burger texture you’re after.
Five Guys-Inspired Bacon Cheeseburger
Ingredients
For the Burger Patties:
- 1.5 pounds 80/20 ground chuck beef fresh, not previously frozen is preferred
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For the Toppings:
- 8 slices thick-cut bacon preferably applewood smoked
- 8 slices American cheese high-quality deli-style if possible
- 4 pieces sesame seed burger buns buttered and toasted
- 1 cup iceberg lettuce shredded
- 1 large tomato sliced into 8 thin slices
- ½ medium yellow onion sliced into rings
- 4 tablespoons mayonnaise
- 4 tablespoons ketchup
- 4 teaspoons yellow mustard
Instructions
- Preheat a griddle or cast iron skillet over medium-high heat (around 400°F / 200°C).
- Form the ground beef into 8 equal 3-ounce balls. Do not overwork. Season the tops with salt and pepper.
- Place bacon slices in a separate skillet over medium heat. Cook until crisp and golden, about 8-10 minutes. Set on paper towels to drain.
- Brush the inside of each bun with butter and toast on the griddle until golden brown, about 2 minutes. Set aside.
- Place the beef balls on the hot griddle and smash down with a spatula to form thin patties. Sear without moving for 2-3 minutes until crispy-edged and caramelized.
- Flip and immediately top each patty with a slice of American cheese. Cook for 1-2 minutes more, just enough to melt the cheese.
- Stack two patties on top of each other and rest them briefly on the griddle to meld the cheese.
- To assemble burgers, spread mayonnaise on the bottom bun, then layer with shredded lettuce, two tomato slices, onion rings, double patty stack, 2 bacon slices, ketchup, mustard, and top bun.
Notes
Chef's Tips:
- For extra richness, mix a teaspoon of Worcestershire sauce into the ground beef.
- Use a burger press or metal spatula to get evenly thin patties.
- For a spicier kick, add pickled jalapeños.
- Avoid pressing the patties after the initial smash to retain the juices.
Nutrition
FAQ
Can I cook the patties ahead of time and reheat them later?
Yes, smash patties reheat better than thick burgers do. Let them cool on a wire rack, refrigerate uncovered for up to 3 days, then reheat in a dry hot skillet for about 60–90 seconds per side — they’ll re-crisp on the outside without drying out the way a microwave would.
Does the beef have to be exactly 80/20, or can I use leaner ground beef?
Stick with 80/20 for this method. Leaner beef — 90/10 or higher — doesn’t have enough fat to create the crispy, caramelized edges that define a smash burger; you’ll end up with a dry, crumbly patty instead.
What internal temperature should I cook these patties to?
Cook ground beef patties to 160°F (71°C) internal temperature. Because these are smash patties made from ground beef — not whole-muscle steak — there’s no safe way to serve them at a lower temperature, and at this thinness they hit 160°F quickly anyway.