Five Guys Little Bacon Cheeseburger (Copycat)

Inspired by the beloved American roadside classic, this copycat Little Bacon Cheeseburger celebrates the joy of a sizzling flat-top sear, molten American cheese, and salty-crisp bacon on a soft, toasted bun. I’ve recreated the signature lacy-edge smash, buttery bun toast, and craveable build so you can enjoy that iconic bite—juicy, smoky, tangy, and sweet—right from your own kitchen.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Total Time 35

Course Main Course

Cuisine American

Servings burgers

Calories 690 kcal

Equipment

2 squares parchment paper for smashing patties without sticking
2 sheets aluminum foil optional, for a classic steam-wrap finish

Ingredients

1 tbsp neutral oil (canola or peanut) high smoke point, for the griddle or skillet
4 slices thick-cut bacon applewood-smoked recommended
0.25 cup yellow onion, thinly sliced for quick griddled onions (optional)
0.5 cup white button mushrooms, sliced optional, for a diner-style upgrade
2 buns soft burger buns (sesame seed or potato) split
2 tsp unsalted butter softened, for toasting buns
7 oz ground beef (80/20 chuck) kept very cold; divide into two 3.5 oz portions
0.5 tsp kosher salt divided, for seasoning patties and veg
0.5 tsp freshly ground black pepper divided
2 slices American cheese deli-style American for best melt
1 tbsp mayonnaise
1 tbsp ketchup
1 tsp yellow mustard
2 leaves iceberg lettuce shredded or left whole
2 slices ripe tomato cut 1/4-inch thick
4 slices dill pickle chips drained

Instructions

Mise en place (about 20 minutes total): Keep the ground beef cold; divide into two even 3.5 oz portions and gently form into loose balls without compressing. Slice onions and mushrooms; split buns and spread cut sides with butter. Prep lettuce, tomato, and pickles. Set out mayonnaise, ketchup, and mustard.
Heat the griddle or skillet (2 minutes): Place a flat-top griddle or heavy cast-iron skillet over medium-high heat and film with 1 tbsp neutral oil. Aim for surface temperature around 400°F (205°C); the oil should shimmer but not smoke excessively.
Crisp the bacon (5 minutes): Lay 4 bacon slices on the hot surface and cook at roughly 375–400°F (190–205°C), turning once, until deep mahogany and crisp, about 5 minutes. Transfer to a rack or paper towels to drain. Sensory cue: listen for a lively sizzle; reduce heat if the fat smokes heavily.
Griddle onions and mushrooms (2–3 minutes): In the bacon drippings, cook onions (and mushrooms, if using) with a pinch of salt and pepper until lightly golden and sweet, 2–3 minutes. Push to a cooler corner of the griddle to keep warm.
Toast the buns (1 minute): Place buns, buttered side down, on the hot surface and toast until the edges turn golden and the centers feel crisp, 45–60 seconds. Remove and spread top buns with mayonnaise, ketchup, and mustard so the heat gently wakes their aromas.
Smash and sear the patties (about 3 minutes total): Increase heat slightly to maintain 400°F (205°C). Place a beef ball on the griddle, cover with a square of parchment, and press firmly with a sturdy spatula (or two stacked spatulas) to about 1/4 inch thick. Season with salt and pepper. Cook until the edges are deeply browned and lacy, 45–60 seconds. Using a sharp metal spatula, scrape under the crust and flip. Immediately top with American cheese and cook 30–60 seconds more until the cheese melts and the patty reaches about 160°F (71°C). Repeat with the second patty.
Assemble (1–2 minutes): On each bottom bun, place a cheesy patty, then bacon, griddled onions/mushrooms, pickle chips, tomato, and lettuce. Cap with the sauced top bun. For an authentic touch, wrap each burger in a sheet of foil for 1 minute to gently steam, marrying flavors and softening the bun.
Serve: Unwrap, inhale the buttery, smoky aroma, and enjoy immediately while the cheese is glossy and the edges of the patty are still crisp.

Notes

Chef’s Tips

Use 80/20 beef and keep it cold; cold fat = better browning and juiciness.
Smash once, right away. Pressing later can squeeze out juices.
If you lack a heavy spatula, stack two spatulas or place a small pan on top to press evenly (use parchment to prevent sticking).
Speed up onion browning with a tiny pinch of sugar; deglaze with a teaspoon of water if the pan dries.
Dietary swaps: gluten-free buns; turkey or plant-based patties; lactose-free American-style slices.
Brand cue: deli American melts silk-smooth and gives that classic diner flavor.
Foil wrap for 1–2 minutes softens the bun and fuses layers—just like the real thing.

Serving Suggestions

Plate in a parchment-lined basket or tray; present cut in half to showcase the lacy crust, molten cheese, and colorful layers.
Garnish with extra pickle chips and a ramekin of fry sauce (2 parts ketchup, 1 part mayo, splash of pickle brine).
Perfect sides: crispy salted fries or Cajun-spiced fries, and a vanilla or chocolate milkshake.
Visual cues of perfection: bronzed bun edges, glossy cheese, crisp rippled bacon, and a deep brown patty crust.

Culinary Context

Born from the American diner tradition and popularized by Five Guys (founded in Virginia in 1986), the “Little” denotes a single patty. The hallmark is a hot flat-top sear that creates a lacy, crackly crust while keeping the interior succulent, plus classic condiments and add-ons tailored to taste.

Optional Advanced Instructions

Make-ahead: Cook bacon up to 2 days ahead and re-crisp on the griddle for 30 seconds. Pre-portion beef balls, cover, and refrigerate up to 24 hours.
Parallel workflow: While bacon cooks, prep buns and sauces; while patties sear, toast buns in a second skillet to save time.
No griddle? Use a heavy cast-iron skillet. For indoor smoke control, keep heat at 400°F (205°C) and work in batches.

Nutrition

Calories: 690kcalCarbohydrates: 8gProtein: 28gFat: 61gSaturated Fat: 21gPolyunsaturated Fat: 9gMonounsaturated Fat: 25gTrans Fat: 2gCholesterol: 134mgSodium: 1455mgPotassium: 591mgFiber: 1gSugar: 4gVitamin A: 621IUVitamin C: 6mgCalcium: 257mgIron: 3mg

Did you give this recipe a whirl?