This is a Five Guys-style bacon double cheeseburger made at home: two smashed 80/20 beef patties, crispy bacon, and melted American cheese on a soft potato bun. The honest reason to make it is that the ingredient list is short and cheap, and the whole thing comes together in under 20 minutes once your pan is hot.
Before you start
Two things actually matter here. First, get your pan or griddle genuinely hot before the beef touches it — a cast-iron skillet over medium-high for 3 to 4 minutes, or until a drop of water evaporates on contact. A warm pan gives you a steamed patty; a hot pan gives you a crust. Second, keep your ground beef cold right up until it hits the pan. Warm beef smears when you press it and the fat starts to separate before it can render properly, which costs you both crust and juiciness. Pull it from the fridge, portion it, and smash it immediately.
Mistakes to avoid
- Using a lean beef blend: Anything leaner than 80/20 will dry out fast under high heat. If 80/20 isn’t available, a 75/25 blend works fine. Leaner than that and you’re fighting the recipe the whole way.
- Pressing the patty more than once: One firm press right when the ball hits the pan is all you get. A second press after the crust has formed squeezes out the juices you just worked to keep in.
- Adding cheese too late: Lay the cheese on the patty as soon as you flip it, not after you pull it off the heat. Residual heat from a resting patty won’t melt American cheese the way 30 seconds of direct pan heat will.
- Skipping the bun toast: A raw potato bun goes soggy fast under two juicy patties. Thirty seconds cut-side down in the bacon drippings left in the pan makes a real difference — and it costs nothing extra.
- Cooking bacon in a separate pan: Cook the bacon in the same pan first, set it aside, and use the rendered fat to cook the patties. You get more flavor and one fewer pan to wash. Skip the egg in the mix — it makes the patty mushy.
Make-ahead notes
Formed raw patties keep in the fridge for up to 24 hours between sheets of parchment — any longer and the beef starts to oxidize and lose flavor. For freezing, freeze the raw balls (not pressed flat) on a tray first, then transfer to a zip bag; they’ll keep for up to 2 months and you can smash them straight from frozen, adding about 90 seconds to the cook time per side. Cooked patties reheat best in a covered skillet over low heat with a splash of water to create steam; the microwave works in a pinch but dries them out. Bacon can be cooked a day ahead and kept in the fridge — a quick 20 seconds in a dry pan brings it back to crisp.
Five Guys–Style Bacon Double Cheeseburger
Ingredients
Bacon & Patties
- 4 slices thick-cut applewood-smoked bacon Choose meaty slices for best texture; 2 slices per burger
- ½ cup yellow onion, thinly sliced Optional, for classic griddled onions
- 14 oz 80/20 ground beef, well-chilled Freshly ground if possible; divide into four 3.5 oz portions
- 1 tsp kosher salt For seasoning the patties
- ½ tsp freshly ground black pepper
- 4 slices American cheese Use deli-sliced for best melt
Buns & Toppings
- 2 buns potato burger buns Martin’s recommended; split
- 1 tbsp unsalted butter or reserved bacon fat For toasting buns
- 2 leaves iceberg lettuce Crisp outer leaves, torn to fit
- 4 slices ripe tomato About 1/4-inch thick
- 8 slices dill pickle chips Crunchy style
House Sauce (optional)
- 2 tbsp mayonnaise Full-fat for best body
- 1 tbsp ketchup
- 1 tsp yellow mustard
- 1 tsp sweet pickle relish
- ½ tsp white vinegar or pickle brine For brightness
- ⅛ tsp smoked paprika Optional, for a subtle smoky note
- ⅛ tsp garlic powder Optional
Instructions
- Mise en place (about 15 minutes): Chill your 80/20 beef well. Divide into four equal 3.5 oz portions and roll into balls—do not compact; loose shaping keeps patties tender. Slice the onion, tomato, and prep lettuce and pickles. Stir together the house sauce ingredients in a small bowl; taste and adjust salt or acidity. If holding cooked components, preheat a low oven to 200°F (95°C).
- Crisp the bacon (8 minutes): Set a heavy skillet or flat-top over medium heat until a drop of water skitters on contact, about 350°F (175°C) surface temperature. Cook bacon until deeply golden and crisp, 3–4 minutes per side. Transfer to a rack; reserve 1 tablespoon bacon fat.
- Optional griddled onions (5–6 minutes, overlapping bacon time): In the same pan with 1 teaspoon bacon fat, cook onions with a pinch of salt over medium heat until translucent with browned edges, 5–6 minutes. Hold warm.
- Toast the buns (1–2 minutes): Lightly brush cut sides with butter or bacon fat. Toast cut side down on the skillet at about 350°F (175°C) until evenly golden and fragrant, 60–90 seconds. Set aside.
- Sear and smash the patties (6–8 minutes total): Increase heat to medium-high; the surface should read about 400°F (205°C). Add beef balls and immediately press each with a sturdy spatula or burger press lined with parchment, pressing once to roughly 1/4-inch thickness. Season with kosher salt and black pepper. Cook without moving until the edges are darkly caramelized and fat sizzles, 2–3 minutes. Scrape under each patty to release the crust, flip, top each with American cheese, and cook 1–2 minutes more until cheese is fully melted. If needed, cover briefly with an inverted metal bowl to steam and melt.
- Assemble (1–2 minutes): Spread house sauce (or mayo/ketchup) on both bun halves. Layer pickles and onions on the bottom bun, then lettuce and tomato. Stack two cheesy patties, crown with bacon, and cap with the top bun. For a true shop-style finish, wrap loosely in foil for 1 minute to meld the layers.
Notes
Chef’s Tips
- The smash: Press once, firmly, within the first 10 seconds—then stop. Over-pressing later squeezes out juices.
- Beef blend: 80/20 is classic, but a mix of chuck + brisket (70/30) yields an even beefier, richer result.
- Cheese choice: American cheese is essential for that signature ooze; two slices per burger (one per patty) is the sweet spot.
- Speed melt: Add 1 teaspoon water to the pan and cover for 10–15 seconds to turbo-melt the cheese.
- Crispier bacon: Start bacon in a cold pan; the slow render prevents curl and maximizes crispness.
- No parchment? Use a lightly oiled spatula and press through a square of wax paper or foil.
- Dietary swaps: Use gluten-free buns; swap turkey bacon for pork; choose lactose-free American-style slices if needed.
Serving Suggestions
Plate on a warm, plain white plate to spotlight the burger’s colors: glossy golden bun, draped cheese, brick-red bacon, emerald lettuce, and ruby tomatoes. Garnish with a short stack of hand-cut fries and a dill spear. A cold, lightly hoppy lager or a classic vanilla shake makes an ideal pairing.Culinary Context
This burger draws from the American flat-top tradition—quick sear, bold crust, and straightforward toppings that let beef and bacon lead. Five Guys popularized the double-patty, American cheese, potato bun combo, and it endures because the textures interlock: crisp, creamy, juicy, and soft. I first fell for this style at a neighborhood stand where the cook smashed with one motion and never looked back—the confidence tasted like caramelized beef.Optional Advanced Instructions
- Make-ahead: Mix the sauce up to 3 days in advance; keep chilled. Cook bacon a few hours ahead and re-crisp 60–90 seconds in a hot pan.
- Parallel prep: While bacon cooks, slice toppings and toast buns; while patties sear, lay out cheese and build the bottom buns.
- Beginner alternative: Skip the smash—form 1/3-inch patties, cook 3–4 minutes per side over medium-high until browned and cooked through, 160°F (71°C).
Timing
- Prep Time: 15 minutes (0 hours 15 minutes)
- Cook Time: 20 minutes (0 hours 20 minutes)
- Total Time: 35 minutes (0 hours 35 minutes)
Nutrition
FAQ
Can I use a regular hamburger bun instead of a potato bun?
Yes, any soft white bun works. A standard sesame-seed bun is the most common substitute and holds up fine. Brioche buns are a decent swap too, though they’re richer — if that’s what you have, go for it.
What can I use instead of American cheese?
Mild cheddar or Colby Jack are the closest in melt behavior and flavor. Avoid sharp aged cheddars — they break and turn greasy under high heat rather than melting smoothly.
Do I have to use applewood-smoked bacon, or will regular bacon work?
Regular supermarket bacon works perfectly well here. Applewood-smoked adds a slightly sweeter smoke note, but the difference is subtle once the bacon is cooked and stacked with beef and cheese.
How do I know when the patties are done without a thermometer?
Ground beef patties need to reach 160°F (71°C) internal — there should be no pink remaining and the juices should run clear. At the thickness a smashed patty reaches, this typically takes about 2 minutes per side over high heat, but a cheap instant-read thermometer is the only reliable way to be sure.
Can I cook this on a regular nonstick pan if I don’t have cast iron?
A nonstick pan will work, but don’t push it past medium-high heat or you risk damaging the coating. The crust won’t be quite as deep, but the burger will still be good — just make sure the pan is fully preheated before the beef goes in.