A five guys inspired cheese burger. This is the ultimate homemade cheeseburger recipe, if i do say so myself! Below i cook a classic cheeseburger, sticking to nothing but steak, cheese and onions – on a fresh sesame seed bun with lashings of tomato ketchup and mustard. In true Five Guys fashion though, feel free to add WHICHEVER topping you fancy; beef tomato, lettuce, mushrooms, hot sauce?!
This recipe consists of two, thin beef patties sandwiched together with a layer of melted cheese – just like you’d have at Five Guys!
Reading up on what makes the ultimate five guys burger, I found the same recurring information – nothing but steak! So, this makes for a super simple burger recipe, as the burger patty is made up of nothing but minced steak!
Due to the simplicity of the burger patty, we put a little more effort than usual into making the rest of the burger amazing – which results in the best cheeseburger recipe ever!
Five Guys will have a well seasoned grill, which cooks burgers all day everyday. As we don’t – I began the recipe by frying onions in a pan, and using the remaining onion flavoured oil to cook the burger pattys.
Here’s how to make a Five Guys cheeseburger at home:
- Slice your seeded buns in half
- Heat a large, non-stick pan to high heat, then add the burger bun slices, face down to toast
- Remove from the pan after 1 minute – or, when they look like this:
- Add your favourite sauce to the toasted buns (I used ketchup and mustard) then set aside ready for your burgers
- Heat oil in the same pan, then add sliced onions and begin to fry them on low heat whilst you prepare your burgers
- Grab a palm-sized amount of minced steak
- Roll into a meatball shape (compress the meat so there’s not lots of air between it and the mince shape disappears)
- Then press down onto a piece of parchment (or baking) paper. Repeat – until you have enough burger patties. Remember, a single burger will be made up of two patties, so you’ll need two, thin patties per person – don’t worry that they’ll be too thin, as when they’re stacked together with cheese, they’re ample!
- Once the onions are cooked, remove from the pan and set aside
- With the pan still hot from the onions, add the burger patties
- Cook on high for 1 minute, then flip
- Add a slice of American cheese on top of each patty
- Cook for a futher 2 minutes, then turn off the heat and stack one patty on top of the other (with the cheese slices touching)
- Transfer the burgers onto a piece of kitchenroll to drain up any excess oil
- Then place the burgers on top of the toasted buns, and top with the fried onions
- Wrap loosely with tinfoil for a few minutes, which will allow the heat to melt the cheese a bit more, and also make the bun a bit softer
- Then unwrap and serve!
- 1 Onion
- 1 Tbsp Oil
- 250g 15% Fat Steak Mince (get the best quality you can)
- 4 Slices American Cheese
- 2 Burger Buns
- Your favourite toppings to serve, suggestions: tomatoes, lettuce, ketchup, mustard.
- Slice the onions
- Slice the burger buns in half
- Heat large, non-stick pan
- Place the burger buns in the pan, face down, on high heat until toasted (about 60 seconds)
- Then remove the burger buns from the heat, top with your favourite sauces (ketchup and mustard?) and set aside ready to assemble the burgers later
- In the same pan, heat the oil and add the onions, fry the onions on a low heat whilst you prepare the burgers (keep an eye on them so they don't catch or burn though)
- Whilst the onions are cooking, grab a palmful of minced steak, and form a meatball in your hand
- Press the meatball down on a piece of parchment (or baking) paper to form a thin patty
- Repeat until you have 4 patties - this will make 2 burgers. Don't worry if these seem much thinner than you'd usually make burgers - you'll be stacking them two high when eating
- Once your onions are cooked to your liking, remove from the pan and set aside on a piece of kitchen roll
- Add the patties to the hot, onion-y pan
- Cook the burgers on high heat for 1 minute, then flip using a spatula
- Place a slice of American cheese on top of each patty, then cook for a further 2 minutes
- Turn off the heat, and stack one patty on top of the other (so each patty is 2 high, with 2 pieces of cheese between)
- Transfer the burgers to a piece of kitchen roll to drain any excess oil
- Place the patties on top of the toasted buns, and wrap the burgers in a piece of tin foil for 2 minutes - to allow the cheese to melt some more, and the bun to soften with the heat of the burger
- Serve hot with your favourite sides
This is the minced steak I used today.
If you have time, pop to your local butcher and get some high quality steak mince, it'll taste amazing. But for the sake of this recipe, I actually bought some high quality, 15% fat steak mince from a supermarket - and i'm super happy with how they tasted, so if you're pressed for time, higher quality minced steak from your local supermarket will work well too!