The Five Guys Little Cheeseburger is a single-patty smash burger — thin, crispy-edged, and loaded with melted American cheese on a toasted sesame bun. The honest reason to make it at home is cost: you get the same result for a fraction of the price, and you control every ingredient. This recipe keeps it simple on purpose.
What makes this version work
Two things actually matter here. First, the smash. Pressing the ball of beef flat against a screaming-hot cast-iron skillet maximizes contact with the surface, which means more browning, more crust, and more flavor in less time. A lukewarm pan or a gentle press gives you a steamed gray patty instead. Second, the butter-toasted bun. It takes about 90 seconds but it keeps the bread from going soggy under the hot, juicy patty — and the slight crunch on the cut side makes every bite hold together better. Neither step requires special equipment or extra ingredients, which is exactly the point.
Substitutions that actually work
- American cheese: If you only have pre-sliced cheddar or Colby Jack in the fridge, use those — they melt reasonably well. Avoid thick deli-cut slices; they won’t melt through before the patty is done. Thin slices only.
- Sesame seed bun: Any soft sandwich bun works. Brioche buns are slightly sweeter and a little richer, which is fine. Avoid crusty rolls — they fight the patty instead of working with it.
- Sautéed onions: Raw white or yellow onion slices are a perfectly good swap if you’re short on time. Slice them thin so they don’t overwhelm the patty.
- Romaine lettuce: Iceberg works just as well and is usually cheaper. Skip the egg in the mix — it makes the patty mushy — but do use 80/20 ground beef if you can find it; leaner blends produce a drier, tougher smash patty.
- Condiments: No mayo? A thin spread of sour cream does the job. Yellow mustard can stand in for a portion of the ketchup if that’s what you have.
Storage and reheating
Cooked patties keep in an airtight container in the fridge for up to 3 days. Store them separately from the buns and toppings — assembled burgers go soggy fast. To reheat, put the patty in a dry skillet over medium heat for about 2 minutes per side until it hits 160°F internally; the microwave works in a pinch but softens the crust. For freezing, wrap individual cooked patties tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating. Raw portioned beef balls can also be frozen the same way — just thaw and smash straight from cold, which actually helps them hold shape on the skillet.
Mistakes to avoid
- Moving the patty too soon after smashing: Press it down and leave it alone for at least 2 minutes. Lifting it early tears the crust before it has formed and you lose all that browning.
- Using cold cheese straight from the fridge: Cold cheese takes longer to melt and the patty overcooks waiting for it. Let your cheese slice sit out for a few minutes, or add a tiny splash of water to the pan and cover it with a lid for 20 seconds after you lay the cheese on — the steam finishes the melt instantly.
- Overloading the pan: Cooking more than two patties at once in a standard 10-inch skillet drops the pan temperature and you lose the sear. Cook in batches.
- Skipping the rest after cooking: Even a thin smash patty benefits from 60 seconds off the heat before it goes on the bun. It stops the juices from running straight out the moment you bite.
- Pressing the patty a second time: One firm smash at the start is the move. Pressing again mid-cook squeezes out the fat you need for flavor and moisture.
Homemade Five Guys-Style Little Cheeseburger
Ingredients
For the Burger:
- ½ pound ground beef (80/20 blend) freshly ground preferred for optimal juiciness and flavor
- 2 slices American cheese use classic yellow American cheese for melt and taste
- 2 pieces hamburger buns with sesame seeds light and fluffy; slightly sweet
- 1 tablespoon unsalted butter for toasting buns
- ¼ teaspoon Kosher salt to season the patties
- ¼ teaspoon fresh cracked black pepper for seasoning
For the Toppings (Optional and Customizable):
- 2 leaves romaine lettuce washed and patted dry
- 4 slices dill pickles thinly sliced, classic hamburger style
- 2 slices tomato thick, juicy heirloom tomatoes preferred
- 2 tablespoons ketchup
- 2 tablespoons mayonnaise
- ¼ cup grilled onions sautéed in butter until golden
Instructions
- Prepare the Buns: In a skillet over medium heat (350°F / 175°C), melt 1 tablespoon of unsalted butter. Place the buns cut-side down and toast until golden and slightly crispy—about 1 to 2 minutes. Set aside on a plate.
- Form the Patties: Divide the ground beef into two 4-ounce balls. Do not overwork the meat to preserve tenderness. Season each with a pinch of salt and black pepper on both sides.
- Cook the Patties: Heat a cast-iron skillet or flat griddle over medium-high heat (400°F / 200°C). Add patties and press down with a heavy spatula or burger press to flatten into 1/4-inch thick patties. Sear for 2-3 minutes until deep golden brown, then flip.
- Add the Cheese: Immediately place a slice of American cheese on each patty after flipping. Cook for another 1-2 minutes until cheese melts and the beef is cooked through.
- Assemble the Burgers: Spread desired condiments on buns (mayo, ketchup). Layer lettuce, tomato, pickles, grilled onions. Top with cheesy beef patty and crown with the top bun. Serve hot.
Notes
- Swap American cheese with cheddar or pepper jack for a different flavor profile.
- Use brioche buns for a richer bite.
- For a gluten-free option, use lettuce wraps or gluten-free buns.
- If grilling outdoors, use a griddle pan over direct heat for similar smash-sear results.
Nutrition
Your questions, answered
What ground beef fat ratio should I use?
80/20 is the right call for a smash burger. Leaner beef like 90/10 doesn’t have enough fat to stay juicy once it’s pressed thin, and you’ll end up with a dry, tough patty.
Do I have to use a cast-iron skillet?
No, but it helps. A heavy stainless-steel pan or a flat griddle plate also works well. Avoid non-stick pans for this — they can’t handle the high heat you need for a proper sear without damaging the coating.
How do I know when the patty is done?
Ground beef needs to reach 160°F (71°C) internally — use an instant-read thermometer if you’re unsure. A thin smash patty at high heat usually hits that temperature in 2 to 3 minutes per side, but thickness varies so the thermometer is the reliable check.
Can I make the patties ahead of time?
Yes — portion the beef into balls and refrigerate them uncovered for up to 24 hours before cooking. Don’t pre-smash them; form the disk on the hot skillet right before cooking so you get the best crust.
What can I use instead of a sesame seed bun if I can’t find one?
Any soft, medium-sized sandwich bun works fine — plain white, potato roll, or brioche. The key is that it’s soft enough to compress slightly when you bite, not stiff or crusty.
Can I cook this on an outdoor grill instead of a skillet?
A flat cast-iron griddle plate set on the grill grates works well. Cooking directly on open grill grates isn’t ideal for a thin smash patty — the beef can fall through or cook unevenly without a solid flat surface underneath.
Try these next
- Five Guys BLT Smash Burger
- Five Guys Bacon Cheeseburger
- Five Guys Cajun Burger
- Ultimate Avocado Bacon Smash Burger