Making Five Guys Cheeseburger At Home | But Better

Five Guys Buns:

1. Lightly oil a large bowl and set aside. 
2. In a heat-proof glass, heat the milk to 90℉ (32℃) and whisk in the yeast until dissolved. Beat in the 2 eggs and the yolk and set aside.
3. Into the bowl of a stand mixer fitted with the dough hook, add the flour, sugar, and salt. Whisk to combine. 
4. Add the yeast and egg mixture and knead on medium-low speed for 2-3 minutes until a rough dough forms.
5. With the mixer running, add the butter in increments and knead until fully incorporated and your dough is smooth and pulls from the sides of the bowl, about 2-3 minutes. 
6. Turn out the dough onto a work surface, roll into a ball, and place in the prepared greased bowl. Cover with plastic wrap and set aside at room temperature to rise for 1.5 hours or until doubled in size. 
7. Line 2 baking sheets with parchment paper and spray lightly with cooking spray. Set aside. 
8. Punch down the dough and divide into 10 equal pieces, 80-90g each. Roll each piece into a tight ball, placing onto the prepared baking sheets with at least 1.5” (3.8cm) of space in between each ball. Lightly tent with greased plastic wrap and proof at room temperature for 30-45 minutes or until puffed and nearly doubled in size.
9. Preheat the oven to 375℉ (190℃). 
10. Whisk together the remaining egg and 15g of water. Lightly brush each bun with egg wash and sprinkle with sesame seeds, if desired. 
11. Bake in the oven, one sheet tray at a time, for 15 - 17 minutes or until golden brown. Remove from the oven, brush with melted butter, if desired, and transfer to a cooling rack to cool to room temperature. Repeat with the remaining tray of buns.

‍The Burger:

1. Set a large skillet over medium heat, and add enough vegetable oil to coat the bottom of the pan. 
2. Once hot, add the onion and season with salt to taste. Cook, tossing occasionally for 4-5 minutes or until the onions are softened and lightly browned. Remove from the pan, set aside, and clean the pan to reuse in the next step.
3. Add more oil to coat the bottom of the pan and set over medium-high heat. Once hot, add the mushrooms and cook, without stirring or seasoning or they’ll release too much water. Once the mushrooms are nicely seared and golden brown, season with salt to taste, and continue to cook, tossing occasionally for about 2-3 minutes. Remove and set aside.
4. Form a 4- 5 oz (113-142g) ball of ground beef. Set a medium skillet over medium heat. Add enough vegetable oil to coat the bottom of the pan. Once the oil begins to smoke, add the ball of beef. 
5. Using a greased burger press or spatula, press down on the beef to create a patty that is 1” (2.5cm) wider than the buns, about 1/2” (12mm) thick. Season to taste with salt and pepper and let it sear for 1-2 minutes. Flip and season the other side with salt and pepper. Add one slice of American cheese on top, sear for 1-2 more minutes and then remove and set aside. 
6. Repeat Step 3 with one more patty and stack on top of the already cooked patty. Place the patties back in the pan, reduce the heat to medium and let it sit until both slices of the cheese melt. 

‍Assembly:

1. Onto the top and bottom halves of a toasted burger bun, spread mayonnaise followed by a drizzle of yellow mustard and ketchup.
2. Onto the bottom half, add 3 slices of dill pickles, followed by 2-3 slices of cooked bacon. 
3. Top with the double cheese patty.
4. Add one slice of seasoned tomato.
5. Top with mushrooms, cooked onions and iceberg lettuce.
6. Finish with the top bun.
7. Repeat to prepare additional burgers. 

*Cook’s Note: You can purchase the beef already ground or freshly grind beef yourself by cutting a 2lb (900g) nicely-marbled, boneless chuck roast into long strips and feeding into a meat grinder. Then proceed with the recipe accordingly.