Five Guys-Style Burger (Copycat Recipe)

This is a homemade version inspired by the Five Guys burger, not the official recipe, and PlanetBurger is not affiliated with Five Guys. The style is a hearty double: two hand-formed patties cooked through on a flat griddle, tucked into a soft toasted bun and piled with whatever toppings you like.

That build-your-own approach is the fun part. Set out grilled onions, sautéed mushrooms, pickles, jalapeños and the classic condiments, and let everyone customize. For guidance on picking beef, see the best ground beef for burgers, and check out American burger styles explained for how this compares with other fast-casual styles.

1. Prep the toppings. Cook the sliced onion in oil over medium heat until soft and browned, 10 to 12 minutes. In another pan, sauté the mushrooms in butter until browned and their liquid evaporates, 8 to 10 minutes. Set out the remaining toppings.
2. Form the patties. Shape each portion into a loose patty about ½ inch thick and slightly wider than you want the final burger. Press a shallow dimple into the center of each to help it cook flat.
3. Toast the buns. Butter the cut sides of the buns and toast on a griddle or skillet over medium heat until golden. Set aside.
4. Heat the griddle. Heat a flat-top griddle or large cast-iron skillet over medium-high heat.
5. Cook the patties. Season the patties with salt and pepper and cook 3 to 4 minutes per side, pressing lightly once after flipping, until well browned.
6. Check doneness. Cook the patties until they reach 160°F (71°C) in the center. Add cheese in the last minute if using and cover briefly to melt.
7. Build the burgers. Stack two patties on each bottom bun, then add toppings in any order you like. Close with the top bun and wrap each burger in foil for a few minutes if you want that steamy, soft-bun effect.

• Form loosely. Overworked beef gets dense. Handle the patties just enough to hold together.
• Wrap to soften. A few minutes in foil softens the bun and melds the toppings, a fun takeout-style touch.
• Cook toppings first. Onions and mushrooms take longer than the patties, so get them done before the beef hits the griddle.
• Go single for lighter appetites. One patty per bun makes a more modest burger; the cook time stays the same.

Approximately 880 calories per serving. This is an estimate.