I can’t begin to tell you how happy I was when I happened upon a 5 Guys Burger restaurant in Covent Garden last time I was in London. I hadn’t had a 5 Guys burger for at least five years.
I was even happier to find that they are now opening restaurants all over the UK!
Over the past few weeks I have been writing copycat recipes of some of my favourite American burgers and no burger series would be complete without a 5 Guys burger.
I’m telling you, they are melt in the mouth gorgeous.
This is down to the fact that they use only the freshest ingredients. 5 Guys may be a big burger chain but they don’t skimp when it comes to freshness.
So today I made a 5 Guys style burger. Believe me, it is just as good as the real thing. I even used my own homemade burger buns right out of the oven. How’s that for fresh!
5 Guys don’t season their burgers with salt and pepper. At least not that I could notice. Instead they use the finest quality ground beef and let the beef do the talking.
Just like other popular burgers from famous restaurants, 5 Guys have a precise way of stacking their ingredients. The idea is to ensure you get a nice dose of each flavour in every bite.
Here I have used 28 day aged ground chuck and skirt steak, 80% meat and 20% fat. If you can have your butcher grind the meat for you it will be better than anything you can get at a supermarket.
You will need three pieces of grease proof paper.
- 7oz (Approx 200g) ground beef divided equally into two balls
- 1 fresh sesame seed bun
- 2 pieces of deli Cheddar slices (Not processed cheese)
- 2 tablespoons vegetable oil
- ¼ white onion – roughly chopped
- 2 tomato slices
- 5 dill pickle slices
- 3 pieces of iceberg lettuce – about the size of the bun
- Yellow Mustard
- At 5 Guys they flatten the burger balls by stacking them between pieces of grease proof paper and then pressing them all down with a flat hamburger press. Place one burger ball on top of a piece of grease proof paper and then top with another piece of paper, the other burger ball and another piece of paper. Squash it all down with a hamburger press or spatula.
- Heat the oil in a large frying pan over high heat.
- Place your burger patties in the pan along with the chopped onions. Fry the burgers for about two minutes per side, stirring the onions in the meantime so that they fry evenly.
- Place two pieces of deli style Cheddar cheese on one of the patties.
- While the cheese melts, build your burger.
- Make three rings of ketchup and two rings of mustard on the bottom but and spread mayonnaise over the top bun.
- Cover the bottom bun with the fried onions and then top with the patty with the cheese first and then the patty without cheese.
- Cover the top bun with the lettuce and then the five pickle slices followed by the two tomato slices.
- Carefully place the top half over the bottom half and wrap tightly in silver foil to serve.