This is a double smash burger built to match the Five Guys bacon cheeseburger — two thin 80/20 beef patties pressed hard onto a screaming-hot cast iron, layered with American cheese, crispy thick-cut bacon, and the full stack of fresh toppings. The honest reason to make it at home: fresher ingredients, no drive, and once you nail the smash technique you’ll never go back to thick hand-formed patties.
Before you start
Two things actually determine whether this burger works. First, your pan has to be genuinely hot before the beef touches it — not warm, not medium-high, but as hot as your burner will go for a full two minutes. That heat is what creates the crispy, deeply browned crust; a lukewarm pan just steams the meat. Second, keep your beef cold and loosely packed right up until it hits the skillet. Don’t roll it into a tight ball, don’t press it into a neat disc ahead of time. Drop a rough, shaggy mound of cold beef onto the hot surface and then smash it flat immediately. Cold meat holds together just long enough to sear without falling apart, and the loose pack gives you those craggly edges that brown faster and taste better.
Substitutions that actually work
- Ground beef blend: 80/20 ground chuck is the target. Leaner blends (90/10 or higher) will give you a drier, tougher patty — skip them here. If your store only has 85/15, it’ll work but expect slightly less crust.
- American cheese: Processed American slices (Kraft Singles or deli-sliced white American) melt the way this burger needs. Cheddar, Swiss, or provolone won’t fully melt into the patty in the short window you have — save those for a different build.
- Thick-cut bacon: Regular-cut bacon works but crisps up faster and can go from done to burnt quickly on a hot griddle. Watch it closely, or cook it in the oven at 400°F on a rack for 15–18 minutes instead.
- Sesame seed buns: Any soft, medium-sized bun works. Brioche buns are fine but can go soggy faster under the toppings — potato rolls hold up a little better if you’re assembling ahead.
Leftovers and meal prep
Cooked smash patties keep in the fridge for up to 3 days in an airtight container. Reheat them in a dry skillet over medium heat for about 2 minutes per side — the microwave turns them rubbery and kills the crust. Bacon can be cooked ahead and refrigerated for up to 4 days; re-crisp it in the skillet for 30 seconds before building the burger. For meal prep, portion and loosely ball the raw beef, place the balls on a parchment-lined tray, and freeze uncovered for 1 hour, then transfer to a zip bag. Cook from frozen — just smash and add 1 extra minute per side. Keep toppings separate and assemble fresh; lettuce and tomato don’t survive storage on a built burger.
Troubleshooting
- Patty sticks to the spatula when smashing: Press a small square of parchment paper between the spatula and the meat before smashing. Peel it off immediately after pressing and the patty stays flat on the pan.
- Burger is grey and steamed-looking, no crust: The pan wasn’t hot enough, or you crowded two patties too close together. They need at least 2 inches of space or they trap steam. Cook one at a time if your skillet is small.
- Cheese won’t melt in time: Add the cheese slice the moment you flip the patty, then immediately place a metal bowl or pan lid over the burger for 30–45 seconds. The trapped steam finishes the melt without overcooking the beef.
- Bun goes soggy before you finish eating: Spread mayo on both cut sides of the bun — it creates a barrier between the bread and the wet toppings. Toast the bun cut-side down in the same pan right after the bacon comes out.
- Patty falls apart when smashed: The beef was either too warm or handled too much before cooking. Keep it cold, handle it as little as possible, and smash within the first 10 seconds of it hitting the pan before any fat renders out.
Five Guys-Style Bacon Cheeseburger
Ingredients
- 1 lb ground beef (80/20 blend) preferably freshly ground chuck
- 4 slices thick-cut smoked bacon cooked until crisp
- 4 slices American cheese processed American cheese for classic melt
- 2 pieces hamburger buns preferably sesame-seed buns, lightly toasted
- 1 small yellow onion finely chopped
- 1 piece dill pickle sliced into coins
- 1 cup shredded iceberg lettuce cold and crisp
- 1 medium roma tomato sliced
- 2 tbsp mayonnaise
- 2 tbsp ketchup
- 1 tbsp mustard
- 1 tbsp vegetable oil for searing burgers
Instructions
- Cook the Bacon: Place the bacon slices in a cold skillet. Turn heat to medium and cook until browned and crispy, flipping as needed. Transfer to a paper towel-lined plate.
- Toast the Buns: While the bacon cooks, cut buns in half and lightly toast them on a dry skillet or grill until just golden. Set aside.
- Form the Patties: Divide the beef into four loose balls without over-handling. Heat a cast iron pan over high heat with 1 tablespoon vegetable oil until just beginning to smoke.
- Smash the Patties: Place two beef balls on the pan. Using a heavy spatula or burger press, smash them flat into thin discs. Season with salt and cook 2 minutes until browned and crisp on edges.
- Flip and Cheese: Flip the patties. Immediately top each with a slice of American cheese. Cook another 1-2 minutes until cheese melts and meat is cooked through but juicy.
- Assemble the Burger: On bottom bun, spread mayonnaise. Add pickles, chopped onions, lettuce, tomato slice, then one cheesy patty. Add 2 slices of bacon over the patty, then the second cheesy patty. Top with ketchup and mustard. Cap with the top bun.
Notes
- Use a metal spatula and a solid press when smashing the patty to maximize surface browning.
- For a spicy twist, try adding jalapeños or using pepper jack instead of American cheese.
- Fresh-ground beef makes a noticeable difference. Avoid frozen patties.
Nutrition
Common questions
Do I really need a cast iron skillet, or can I use a regular pan?
A heavy stainless steel pan works too — what you actually need is a pan that holds high heat without warping. Thin non-stick pans can’t sustain the temperature required for a proper sear, and most are not rated for the heat level this recipe needs, so set them aside for this one.
How do I know when the burger is fully cooked without cutting it open?
Use an instant-read thermometer and pull the patty at 160°F (71°C) — that’s the safe internal temperature for ground beef. Because smash patties are thin, this happens fast, usually 2–3 minutes total, so check early rather than guessing by color alone.
Can I make this with just one patty instead of two?
Yes — use a single 4-oz ball and smash it the same way. You’ll get a lighter burger that’s still worth making, though the double-patty stack is what gives the Five Guys version its richness and the cheese-to-meat ratio that makes it work.
Try these next
- Five Guys BLT Smash Burger
- Five Guys Cajun Burger
- Ultimate Avocado Bacon Smash Burger
- Perfect Bacon Double Cheeseburger