There’s something about that first bite juicy, a little messy, stacked just right that no drive-through window can quite replicate. This Five Guys Burgers Copycat is everything I love about the original, made right on my stovetop with smash-style patties and fresh toppings that actually taste like something.
Spring always makes me want meals that feel satisfying but not heavy, and this is exactly the kind of dinner I turn to when the evening’s already gotten away from me. I started working on this smash burger technique back when Eleanor was small testing the sear, the press, the cheese melt timing and getting that thin, crispy-edged patty right changed everything about how I do burgers at home.
PrintFive Guys Burgers Copycat Satisfying Real Way Better Than Takeout
This Five Guys Burgers Copycat is perfect for an easy dinner or family dinner. Enjoy juicy homemade smash burgers with fresh toppings and that authentic fast food copycat burger taste. It’s ideal for a weeknight dinner any day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Standard
Ingredients
- 8 Schweid & Sons hamburger patties two per burger
- 4 sesame seed hamburger buns I used Martin’s Famous
- Kraft Deli Deluxe american cheese slices
- seasoning salt I use Lawry’s or Morton’s
- cracked pepper
- hot sauce
- mayonnaise
- ketchup
- lettuce
- tomato
- red onion
- pickles
- grilled onions they saute them in clarified butter
- mushrooms they saute them in clarified butter
- bacon pro tip: chop them small and put between cheese slices
Instructions
- Warm up your skillet or griddle over medium-high heat.
- Arrange a clean surface covered with plastic wrap and place one patty on it. Cover the patty loosely with seran wrap and press it firmly using a burger press or the bottom of a stainless steel pan to form a thin patty about 6 inch in diameter.
- Sprinkle seasoning salt and cracked pepper on top of the patty. Repeat for all patties, separating them with parchment or wax paper.
- Put up to two patties on the hot skillet without overlapping and add seasoning salt and pepper to the cooked side. Let them cook for 3 to 4 minutes.
- While the burgers cook, lightly toast the buns face down on a separate skillet over medium-low heat until slightly toasted but not browned.
- Flip the patties and press on them firmly to create a good sear. Continue cooking for 3 to 5 minutes depending on your desired doneness.
- Take patties off the heat and place cheese slices on each one. Stack two patties together with cheese in the middle to build the signature Five Guys burger.
- For assembling, spread a few shakes of hot sauce and a generous layer of mayo on the inside of the top bun. Spread ketchup in three ring shapes inside the bottom bun.
- Place the stacked patties on the bottom bun, add any optional toppings, then cover with the top bun. Wrap each burger in foil and let them rest for 1 to 2 minutes to melt the cheese. Serve immediately and enjoy!
Nutrition
- Calories: 950kcal
Why You’ll Love This
Here’s the thing about this Five Guys Burgers Copycat it delivers that exact fast food satisfaction without leaving the house, and it comes together in thirty minutes flat. On those spring evenings when the day ran long and everyone’s hungry, this is the dinner that actually saves you.
- Two smash-pressed patties with a gooey cheese-to-cheese center, just like the original
- Fresh toppings you actually want on your burger no mystery ingredients
- Faster than a drive-through on a busy weeknight, with way better flavor
What You’ll Need
The ingredients here are specific for a reason every one of them pulls its weight. Schweid and Sons patties are worth seeking out; the fat content gives you that sear without drying out. Martin’s sesame seed buns hold up to the foil wrap rest without getting soggy.
- Kraft Deli Deluxe American cheese it melts into something almost custardy between two hot patties
- Lawry’s or Morton’s seasoning salt this is the flavor backbone, don’t skip it
- Hot sauce, mayonnaise, and ketchup for the bun simple, but the combo is everything
- Optional: grilled onions, mushrooms, bacon, lettuce, tomato, red onion, pickles
How to Make It
The smash technique is the secret here, and once you do it right the first time, you’ll never go back to thick patties. The press-and-sear step is what gives you that irresistible crispy, lacy edge.
- Press each patty thin on a plastic-wrap-lined counter using a burger press or the bottom of a heavy pan aim for about 6 inches across.
- Season the top generously with seasoning salt and cracked pepper before it hits the skillet.
- Cook patties face down on a medium-high skillet for 3 to 4 minutes. Season the exposed side while they cook.
- Toast buns face down in a separate dry skillet over medium-low until barely golden.
- Flip patties and press down hard. Cook another 3 to 5 minutes to your preferred doneness.
- Remove from heat, place one cheese slice on each patty, then stack two together cheese-to-cheese.
- Build the burger: hot sauce and mayo on the top bun, ketchup on the bottom. Wrap in foil and rest 1 to 2 minutes before serving.
Pro Tip: If you don’t see a deep brown sear when you flip, turn up the heat before the next batch. That crust is everything.
Can You Make These Burgers Ahead of Time?
The patties can be pressed and seasoned up to a few hours in advance just layer them with parchment paper and refrigerate until you’re ready to cook. The foil-wrap rest at the end acts as a mini hold, so if you’re making multiple batches, wrapping them keeps everything warm and melty while you finish cooking.
Note: These are best eaten immediately after the rest period. The bun will soften quickly once assembled.
Storage and Swaps
Leftovers are rare, but here’s how to handle them when they happen along with a few easy ways to make this recipe your own.
- Store leftover cooked patties wrapped in foil in the fridge for up to 2 days
- Reheat in a skillet over medium heat skip the microwave to keep any crust intact
- Swap sesame seed buns for potato buns if that’s what you have on hand
- Add bacon chopped small and tucked between the cheese slices for a next-level version
- Grilled onions and mushrooms sautéed in clarified butter are worth the extra five minutes
FAQs ( Five Guys Burgers Copycat )
What kind of beef does Five Guys use?
Five Guys uses fresh, never-frozen beef patties. This recipe calls for Schweid and Sons hamburger patties, two per burger, for that same juicy double-stack result.
What is the Five Guys burger seasoning?
This recipe uses seasoning salt and fresh cracked pepper, applied liberally to both sides of the patty during cooking. Lawry’s or Morton’s seasoning salt works great here.
Can I make Five Guys style burgers at home on a regular pan?
Yes – a regular skillet or griddle set to medium high heat works perfectly for this dish. Cook in batches so the patties never overlap in the pan.
How do you get a smash burger patty so thin?
Press each patty under plastic wrap using a burger press or the bottom of a stainless steel pan until it reaches about 6 inches in diameter. Flip and press down hard again in the skillet during cooking, just like the original.
What toppings does Five Guys put on their burgers?
This recipe includes lettuce, tomato, red onion, pickles, bacon, mushrooms, and grilled onions sauteed in clarified butter as optional toppings. Condiments are hot sauce, mayo, and ketchup.
This Five Guys Burgers Copycat comes together in thirty minutes, and the payoff that crispy lacy-edged patty, the custardy cheese melt is everything you want from a homemade burger night.
Don’t skip the foil wrap rest at the end. That one small step keeps everything melty and warm while you pull the second batch together. And if you have an extra five minutes, the grilled onions and mushrooms sautéed in clarified butter are absolutely worth it. Leftover patties reheat beautifully in a skillet just stay away from the microwave if you want any of that crust to survive.
If you make this tonight, share how it went did you pile on the mushrooms, or keep it classic with just the cheese and pickles? Save this one for the evenings when everyone’s hungry and patience is running a little thin.
