Five Guys Copycat Burger Recipe

close up shot of someone holding a burger with a bite out of it with chips in the background.

4.91 from 21 votes

Five Guys Copycat Burger Recipe

This Five Guys Copycat Burger Recipe tastes just like the real thing! Melted gooey cheese in between two beef patties on the famous soft sesame bun. The best news is it’s also peanut oil free!

Prep Time5

Cook Time5

Total Time10

Course: lunch, Main Course, Snack

Cuisine: American, British, english

Servings: servings

Calories: 592kcal

Author: Lauren Woodger

Equipment

Ingredients

Burgers

500 g ( 1lb ) steak mince at least 10% fat
4 brioche burger buns topped with sesame seed can be substituted for gluten free buns
8 slices American processed cheese slices can be substituted for dairy free cheese slices

Condiments

tomato ketchup
mayo
American burger mustard

Instructions

Roll the steak mince into 8 equal sized balls. You will need 2 balls per burger.
Cut some greaseproof / parchment paper and cut into 8 large squares. You will need two squares per person/burger.
Place a square of parchment paper on a chopping board, then place the meat ball on top of the paper. Put another square of paper on top of the ball of meat and press down with the palm of your hand and squash until the patty is around ½ cm thick. (You can also use the underside of a saucepan to push the patty down.)
Repeat for each meat ball.
Heat a large frying or griddle pan on a medium heat and when hot, slice the buns and toast in the hot pan, cut side down for around 30 seconds until golden brown. When done remove and set aside.
Turn up the hob to a medium-high heat (6-7 if you have a hob that goes up to 9) and place the burgers in the pan. Let them cook for 30 seconds or so then flip over with a spatula and press down on top of the burgers with the spatula.
Let the patty cook for 2-3 minutes before flipping over again and cooking for another 1-2 minutes until well done.
To assemble the bun, spread mayo on the top bun and squirt the ketchup & mustard on the bottom bun.
Place one of the burger patties on the bottom bun, then top with two slices of the processed cheese, adding the next patty on top of the cheese, before putting on the top bun and giving the whole thing a good squish down with your hand.
Wrap the burger in tin foil, folding each corner of foil into the middle of the burger and wrapping tightly. This will soften the bun and melt the cheese just like it would in the restaurant. You can either leave it in the foil for a few minutes before eating to allow the cheese to melt or even better place in the oven at 180˚C (in the foil) for five minutes or so.

Notes

See the recipe post for more detailed guidance and instructions.

✔️ Make It Gluten Free: Use a gluten-free brioche burger bun. I have struggled to find any gluten free sesame seed topped buns, so let me know if you have seen them! To make your own gluten free sesame bun, egg wash the top of the shop bought bun, sprinkle with sesame seeds and bake in the oven at 180˚C for 5 minutes.

✔️ Make It Dairy-Free: Swap the kraft cheese slice for a dairy-free version.

✔️ Make It Egg-Free: Instead of regular mayo use an egg-free mayonnaise instead.

✔️ Make It Mustard-Free: There are a couple of "no mustard" mustard brands. I haven't actually tasted them myself, so I would recommend using another condiment of your choice.

Don't skip the wrapping in foil! This is what gives the burger that Five Guys softness and allows the cheese to melt and gives you that gooey deliciousness!
Use a meat thermometer to check the patties are fully cooked.

Nutrition