This is a double smash-patty cheeseburger built to taste like a Five Guys classic — thin, crispy-edged beef, melted American cheese, and a soft toasted bun loaded with fresh toppings. The honest reason to make it at home: you can cook eight burgers in under 20 minutes once you have your setup dialed in, which makes it one of the most practical options when you need to feed a crowd without standing over a grill all afternoon.
The short version of why this works
Two things actually drive this recipe. First, the smash. Pressing a loose 3-ounce ball of 80/20 ground chuck flat against a screaming-hot surface in the first 30 seconds of cooking creates direct metal-to-meat contact across the whole patty — that’s what builds the browned, slightly crispy crust that makes these burgers taste the way they do. If you wait too long to smash, the proteins set and you lose most of that crust. Second, the double-patty stack. Two thin patties give you more crust surface per bite than one thick patty, and they cook faster and more evenly — which matters a lot when you’re working through a big batch. Get those two things right and everything else falls into place.
Smart swaps
- Ground beef: 80/20 ground chuck is the target. Leaner blends (90/10 or higher) will dry out fast on a hot griddle — skip them here.
- American cheese: This is not the place for cheddar or Swiss. American melts in seconds over a hot patty and clings to the meat. If you want a sharper flavor, white American is a fine swap.
- Sesame seed buns: Brioche sesame buns are called for and work well. Standard potato rolls also toast up nicely and hold together under the weight of two patties and wet toppings. Avoid anything too thick or crusty — it throws off the ratio.
- Heirloom tomatoes: Any ripe, in-season tomato works. Out of season, Roma tomatoes hold up better than standard beefsteak and won’t waterlog the bun.
- Red onion: Raw red onion has the sharpest bite. If you want something milder for a crowd, soak sliced red onion in cold water for 10 minutes before serving.
Troubleshooting
- Patties are steaming instead of searing: Your pan isn’t hot enough, or it’s overcrowded. For a big batch, work in stages and let the surface reheat between rounds. A cast iron skillet or flat griddle holds heat better than a thin nonstick pan.
- Cheese isn’t melting fast enough: After you place the cheese slice, add a splash of water to the pan (about a teaspoon) and immediately cover with a lid or a metal bowl for 15–20 seconds. The steam finishes the melt without overcooking the patty.
- Buns are getting soggy before serving: Toast them right before assembly, not ahead of time. If you’re feeding a crowd and need to stage things, keep toasted buns cut-side up on a wire rack — stacking them traps steam and softens the crust.
- Patties are sticking to the spatula when you smash: Press a small square of parchment paper between the spatula and the meat ball before smashing. Peel it off immediately after. Skip the egg in the mix — it makes the patty mushy and increases sticking.
- Burgers are done but buns aren’t ready: When cooking for a group, butter and pre-stage all your buns on a second pan or griddle zone so they can toast simultaneously with the last batch of patties. Trying to toast buns one at a time after the meat is done means cold burgers.
Homestyle 5 Guys Burger
Ingredients
For the Burger Patties:
- 1.5 pounds 80/20 ground chuck fresh, not previously frozen
- 1 teaspoon kosher salt for seasoning patties
- 1 teaspoon freshly ground black pepper
For the Burger Build:
- 4 whole sesame seed hamburger buns preferably brioche-style
- 4 slices American cheese classic yellow; melts best
- 1 cup shredded iceberg lettuce crisp and cold
- 1 whole heirloom tomato sliced into 1/4-inch slices
- ½ whole red onion thinly sliced
- 8 slices dill pickle chips
- 2 tablespoons mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon ketchup
- 2 tablespoons unsalted butter for toasting buns
Instructions
- Divide the ground chuck into 8 equal portions (approx. 3 oz. each). Gently form into loose meatballs without overworking the meat. Chill until ready to use.
- Heat a large cast-iron or stainless sauté pan over high heat until lightly smoking (about 3-4 minutes). While it's heating, season both sides of the meatballs with kosher salt and black pepper.
- Place 2 patties into the hot pan and immediately smash flat using a spatula and a firm press. Flatten to about ¼ inch thick. Let cook undisturbed for 2–3 minutes until edges are deeply browned.
- Flip the burgers and top each with a slice of American cheese. Cook an additional 1 minute. Remove from pan and set aside on a plate. Repeat with remaining patties.
- Meanwhile, melt butter in a separate skillet over medium heat. Toast the buns cut-side down until golden and crisp. This takes about 1–2 minutes.
- To Assemble: spread mayonnaise, mustard, and ketchup on both bun halves. Layer the base with shredded lettuce, tomato slices, red onion, pickles, and 2 patties per burger. Top with the other half of the bun.
- Serve immediately while hot, optionally pairing with hand-cut fries and a cold soda for the full Five Guys experience.
Notes
- If you don’t have a flat metal spatula, use a small cast iron pan to smash the patties.
- Pre-chill your cheese slices to prevent premature melting during the sear step.
- For dietary adaptations, use a plant-based patty and dairy-free cheese, and serve on gluten-free buns.
Nutrition
Frequently asked questions
Can I make the patties ahead of time?
Yes — form the beef balls up to 24 hours ahead and refrigerate them loosely covered. Don’t pre-smash them; they should go onto the hot surface as balls and be smashed to order so you get the best crust.
What internal temperature should these burgers reach?
Cook ground beef patties to 160°F (71°C) internal temperature. Because this is ground beef rather than whole-muscle steak, that’s the safe target — use an instant-read thermometer to check, especially when cooking a large batch where timing can vary.
Can I cook these on an outdoor grill instead of a griddle?
A flat griddle surface — either a cast iron pan or a griddle plate — is strongly recommended. Thin smash patties can fall through standard grill grates, and you lose the full surface contact that creates the crust. A cast iron griddle set over your grill burners works well outdoors.
How do I keep finished burgers warm while I cook the rest of the batch?
Place assembled or partially assembled burgers on a wire rack set over a baking sheet in a 200°F oven. Avoid stacking or wrapping them tightly in foil — trapped steam softens the crust quickly.
Can I freeze leftover cooked patties?
Yes. Let them cool completely, then freeze in a single layer on a baking sheet before transferring to a zip bag. Reheat from frozen in a hot dry skillet for 2–3 minutes per side — they won’t have the original crust but they’ll still be good.
How do I scale this up if I’m feeding 12 or more people?
The recipe uses 1.5 lbs of beef for 4 double-patty burgers (8 patties total), so scaling is straightforward — just multiply by however many burgers you need. The main bottleneck is pan space: plan on about 4 patties per large skillet at a time, and keep a second pan going simultaneously to cut your total cook time in half.
What to cook next
- Five Guys BLT Smash Burger
- Five Guys Bacon Cheeseburger
- Ultimate Avocado Bacon Smash Burger
- Perfect Bacon Double Cheeseburger