Five Guys-Style Bacon Double Cheeseburger with All the Way Toppings

Why You’ll Love This Recipe

• True-to-style double smashed patties with lacy, crispy edges and melty American cheese.
• The full “All the Way” lineup—mayo, lettuce, pickles, tomatoes, grilled onions, grilled mushrooms, ketchup, and mustard—just like the classic.
• Fast weeknight-friendly method with exact times and temperatures for consistent results.
• Restaurant flavor at home using simple pantry staples and one pan.

Grocery List

• Produce: Yellow onion, white or cremini mushrooms, crisp lettuce (iceberg or romaine), 1 ripe tomato, dill pickle chips
• Dairy: American cheese slices (4), unsalted butter (optional for buns)
• Pantry: 80/20 ground beef (14 oz), thin-cut bacon (6 slices), sesame seed buns (2), mayonnaise, ketchup, yellow mustard, neutral oil, kosher salt, black pepper, heavy spatula, parchment, aluminum foil

Full Ingredients

For the Smashed Patties

• 14 oz (400 g) 80/20 ground beef, divided into 4 equal balls (3.5 oz/100 g each)
• 1/2 tsp freshly ground black pepper
• 1 tsp kosher salt (about 1/4 tsp per patty, plus a pinch for veg)
• 4 slices American cheese

For the Bacon

• 6 slices thin-cut bacon

All the Way Toppings

• 1 medium yellow onion, thinly sliced (about 1 cup)
• 1 cup (3.5 oz/100 g) sliced white or cremini mushrooms
• 2 crisp lettuce leaves (iceberg or romaine)
• 4 tomato slices (from 1 medium tomato)
• 6–8 dill pickle chips
• 2 tbsp mayonnaise
• 2 tbsp ketchup
• 2 tsp yellow mustard
• 1 tbsp neutral oil (canola or vegetable) for sautéing

For the Buns

• 2 sesame seed hamburger buns (4.5–5 inch)
• 2 tsp melted unsalted butter or 2 tsp mayonnaise (for toasting)

Step-by-Step Instructions

Step 1: Prep and preheat

Set a cast-iron griddle or large heavy skillet over medium-high heat and preheat to about 425°F for 5 minutes. Thinly slice the onion and mushrooms, slice the tomato, rinse and dry the lettuce, and set out the pickles. Divide the ground beef into four equal 3.5 oz balls; keep them cold. Tear four small squares of parchment (about 6 x 6 inches) to use when smashing.

Step 2: Cook the bacon until crisp

Lay the bacon slices on the hot griddle or in the skillet. Cook, turning occasionally, until deeply browned and crisp, 7–9 minutes. Transfer to a paper towel–lined plate to drain. Pour off all but 1 teaspoon of bacon fat.

Step 3: Griddle the onions and mushrooms

Add 1 tbsp neutral oil to the pan along with the sliced onions and mushrooms and a pinch of salt. Cook, stirring occasionally, until the onions are soft and lightly caramelized and the mushrooms are browned, 6–8 minutes. Scrape the mixture to a cooler corner of the griddle or transfer to a warm plate; keep warm.

Step 4: Toast the buns

Split the sesame buns. Brush the cut sides with melted butter or a thin smear of mayonnaise. Place cut-side down on the griddle until golden and crisp around the edges, 1–2 minutes. Move to plates or a wire rack, toasted side up.

Step 5: Smash and sear the patties

Place two beef balls onto the hottest area of the griddle. Immediately top each with a parchment square and press firmly with a heavy, flat metal spatula (or burger press) to about 1/8 inch thick. Hold pressure for 10–15 seconds to set the crust. Peel off the parchment, then season each patty with about 1/8 tsp salt and a small pinch of pepper. Cook without moving until the edges are brown and lacy, 70–90 seconds.

Step 6: Flip, cheese, and stack

Use a sturdy metal spatula to scrape under each patty and flip. Immediately top each patty with a slice of American cheese. Cook until the cheese melts and the underside is browned, 30–45 seconds. Stack the two patties. Repeat Steps 5 and 6 for the second burger. For safety, cook ground beef to an internal temperature of 160°F.

Step 7: Build it “All the Way”

Spread 1 tbsp mayonnaise on each bottom bun. Layer lettuce, tomato slices, and pickle chips. Add 3 bacon slices per burger, then spoon on a generous layer of the grilled onions and mushrooms. Place the double cheese-stacked patties on top. Spread 1 tbsp ketchup and 1 tsp yellow mustard on each top bun and cap the burgers.

Step 8: Optional foil steam and serve

For a true shop-style finish, wrap each burger loosely in foil and let sit 2 minutes to gently steam, melding flavors and softening the bun. Unwrap and serve immediately while hot and juicy.

Pro Tips

• Cold beef, hot pan: Keep the beef chilled until the moment you smash, and preheat the griddle thoroughly for the crispiest crust.
• Press once: Smash firmly for 10–15 seconds, then do not press again—this preserves juiciness while maximizing browning.
• Use parchment: A square of parchment prevents sticking and helps you achieve ultra-thin, even patties.
• Sharp spatula is key: A thin, sharp-edged metal spatula lets you scrape under the crust without tearing it off.
• Make it saucy: The mayo on the bottom bun protects it from juices; ketchup and mustard on top balance richness.

Variations

• Little Bacon Cheeseburger: Make it a single by using 2 patties total (one per burger) and 2 cheese slices.
• Spicy All the Way: Add sliced jalapeños and a dash of hot sauce along with the standard toppings.
• BBQ Twist: Swap ketchup for 2 tbsp smoky barbecue sauce per burger and add a few crispy fried onions.

Storage & Make-Ahead

Cook the bacon and the grilled onions/mushrooms up to 3 days ahead; store in airtight containers (refrigerated). Rewarm bacon and veg in a skillet over medium heat for 1–2 minutes. Form beef into balls up to 24 hours ahead and refrigerate tightly covered; smash and cook to order for best texture. Assembled burgers are best eaten immediately. If you must hold them, wrap in foil and keep warm up to 15 minutes. Leftover cooked patties can be refrigerated up to 3 days and reheated in a hot skillet 1–2 minutes per side.

Nutrition (per serving)

Approximate per double burger: 1050–1100 calories; Protein 55–60 g; Carbohydrates 38–42 g; Fat 70–75 g; Fiber 3–4 g; Sodium 1800–2200 mg. Values will vary based on exact brands and bun size.