Copycat Five Guys Bacon Cheeseburger Recipe – Juicy, Stacked, and Loaded With Flavor
If you’ve ever craved that juicy, messy, perfectly loaded Five Guys bacon cheeseburger, this is your at-home solution. It’s simple, fast, and wildly satisfying. You’ll get crispy bacon, melty American cheese, and a double smash patty with all the classic toppings.
No special equipment, no mystery ingredients—just good technique and the right order of assembly. Make it once and you’ll want it on repeat.
What Makes This Recipe So Good
- True to the original: Double patties, American cheese, and bacon with familiar toppings and a soft, lightly toasted bun.
- Smash technique for juicy meat: Thin patties create a crisp edge and deep beefy flavor while staying tender inside.
- Flexible toppings: Load it up with onions, pickles, tomatoes, and mushrooms—or keep it simple.
- Fast cook time: Patties sear in minutes, and the bacon can be made ahead.
- Affordable and scalable: Great for feeding a crowd without waiting in line.
Ingredients
- Ground beef (80/20): 12 ounces for two burgers (3 oz per patty, two patties per burger)
- Bacon: 4–6 slices, cooked until crisp
- American cheese: 4 slices (2 per burger)
- Potato or sesame seed buns: 2, soft and sturdy
- Yellow onion: 1 small, thinly sliced
- Dill pickles: 8–10 chips
- Tomato: 1 medium, sliced
- Shredded iceberg lettuce: 1 cup
- Ketchup: 2–4 tablespoons
- Mustard: 2–4 teaspoons
- Mayonnaise: 2–4 tablespoons
- Salt and black pepper: to taste
- Neutral oil or butter: 1–2 teaspoons for the pan
- Optional “extra” toppings: sautéed mushrooms, jalapeños, grilled onions
How to Make It
- Prep the toppings: Slice onion and tomato, shred the lettuce, and set out pickles. Mix sauces if you prefer a blend of ketchup, mayo, and mustard.
- Cook the bacon: Fry until crispy and set on paper towels. Keep warm. You can make bacon ahead and re-crisp it in the pan for 1–2 minutes.
- Form the beef: Divide 12 ounces of ground beef into four loose 3-ounce balls. Do not pack tightly—loose meat gives a better crust.
- Preheat the pan or griddle: Use a heavy skillet or flat-top over medium-high heat.Lightly oil the surface.
- Toast the buns: Split buns and toast cut-side down until golden. Remove and spread a thin layer of mayo on the bottom buns if you like.
- Smash the patties: Place two beef balls on the hot surface. Immediately press each with a sturdy spatula or burger press until very thin (about 1/4 inch).Season with salt and pepper.
- Cook quickly: Let the patties sear without moving for 60–90 seconds until edges are crisp and browned. Flip and cook another 30–45 seconds.
- Add cheese: Place a slice of American cheese on each patty right after flipping so it melts fully.
- Repeat for batch two: Cook the remaining two patties the same way. Keep timing tight so everything stays hot.
- Build the burgers: On the bottom bun, add ketchup, mustard, and mayo as desired, then layer pickles and lettuce. Place the first patty, then tomato and onion, then the second patty, and top with bacon.
- Finish and serve: Crown with the top bun, press lightly, and serve immediately with fries or chips.
Keeping It Fresh
- Leftovers: Store cooked patties and bacon separately from veggies and buns. Keep in airtight containers for up to 3 days.
- Reheating: Warm patties in a hot skillet for 1–2 minutes per side. Add a slice of cheese to refresh the melt. Re-crisp bacon in the same pan.
- Make-ahead tips: Portion raw beef into 3-ounce balls and refrigerate, covered, up to 24 hours. Slice toppings and toast buns just before cooking.
- Freeze: Raw portioned beef balls freeze well for up to 2 months. Thaw overnight in the fridge.
Health Benefits
- Protein-rich: Double patties deliver a solid dose of protein to keep you satisfied longer.
- Customizable fat and sodium: Using 85/15 beef, reduced-sodium bacon, and lighter sauces helps manage macros without losing flavor.
- Fresh produce: Lettuce, tomato, onions, and pickles add fiber, vitamins, and crunch without many calories.
- Portion control: Making it at home means you control patty size, cheese slices, and toppings.
What Not to Do
- Don’t overwork the beef: Compact meat leads to tough patties. Keep it loose.
- Don’t skip the smash: The crust is where the flavor lives. Press firmly and cook hot and fast.
- Don’t overload sauces on the bottom bun: Too much moisture can make the bun soggy. Spread thin and even.
- Don’t use lean beef only: You’ll miss that juicy bite. Aim for 80/20 for the best texture.
- Don’t walk away: These patties cook in minutes. Stay at the stove.
Alternatives
- Turkey or chicken burgers: Use ground turkey or chicken (93/7 or 90/10). Add a teaspoon of mayo to the mix for moisture and cook gently to avoid drying out.
- Veggie option: Use a sturdy plant-based patty that can handle a sear.Keep the same toppings and cheese (or dairy-free slices).
- Cheese swap: American melts best, but cheddar, pepper jack, or Colby work too. Slice thin for quick melting.
- Bun choices: Potato buns are soft and classic. Brioche adds a touch of sweetness.Gluten-free buns or lettuce wraps keep it lighter.
- Topping twist: Try grilled onions and mushrooms, jalapeños for heat, or a smear of BBQ sauce for a smoky note.
FAQ
Do I have to use a cast-iron skillet?
Cast iron is ideal because it holds heat and creates a better crust, but any heavy skillet or griddle works. Make sure it’s very hot before smashing the patties.
Why two thin patties instead of one thick one?
Two thin patties mean more browned surface area and better flavor. They also melt cheese in between layers for that signature stacked bite.
Can I cook the bacon in the oven?
Yes.
Bake at 400°F (205°C) for 12–18 minutes on a lined sheet until crisp. It’s hands-off and makes even strips.
How do I keep the patties from sticking when I smash them?
Oil the pan lightly and use a sturdy metal spatula. If needed, place a small piece of parchment over the meat before pressing, then peel it off.
What’s the best order to stack toppings?
Start with sauces on the buns, then pickles and lettuce on the bottom to catch juices, followed by patty, tomato, onion, second patty, and bacon on top.
This keeps the bun from getting soggy and the stack stable.
Can I make this without mayo?
Absolutely. Use just ketchup and mustard, or swap in a thin layer of BBQ sauce for a smoky vibe.
How do I get that restaurant-style melty cheese?
Add the cheese right after flipping the patties while the surface is still hot. You can cover the pan for 10–15 seconds to trap steam and speed melting.
Wrapping Up
This Copycat Five Guys Bacon Cheeseburger hits all the notes: crisp edges, juicy center, melty cheese, and smoky bacon with fresh, crunchy toppings.
It’s quick, customizable, and easy to master at home. Keep your patties thin, your pan hot, and your stack organized, and you’ll get that classic, messy, perfect bite every time.
