Sure it’s Five Guys Burgers and Fries… But it all starts with the burger. We’re making it all homemade with a little bit of *spice*.
5 Guys Buns:
3/4 cup (185g) whole milk - warm to 90F
2.5 teaspoons (10g) instant yeast
3 1/8 cups (469g) all-purpose flour
3.5 tablespoons (50g) granulated sugar
1.5 teaspoon (5g) fine sea salt
1 egg yolk
2 whole eggs
3 tablespoons (42g) unsalted butter, softened
Un-toasted sesame seeds for topping *Optional*
1 white onion, sliced
Vegetable oil for cooking
1/2 lb (227g) fresh shiitake mushrooms, stemmed and sliced 1/2 inch thick
1 lb (454g) thick-cut bacon, cooked
2 lbs ground beef (70-80 % lean)
Burger Buns, sliced in half and toasted
8 slices of American cheese
mayo for spreading
ketchup and mustard for drizzling
2 whole dill pickles sliced lengthwise
2 heirloom tomatoes, sliced
Salt and pepper to taste
1/2 head iceberg lettuce, rough chopped
5 Guys Buns:
Pre-heat oven to 375F. Line 2 baking sheets with parchment paper and spray lightly with cooking spray.
In a bowl of a stand mixer fitted with the spiral attachment, add flour, sugar, and salt. Whisk to combine. Separately, whisk the yeast into your milk until dissolved, then beat in 1 egg yolk and 2 whole eggs until homogenous.
Set your stand mixer to medium-low speed. Pour your yeast mixture into the flour mixture, let it mix for 2 -3 minutes or until you get a rough dough. Then add butter, and knead until fully incorporated and your dough is smooth and pulls from the sides of the bowl, about 2 minutes. Form your dough into a light ball, and place it in a greased bowl. Cover with plastic wrap and rise for 1.5 hours or until doubled in size. Once your dough is doubled, punch it down, and divide it into 10 even pieces (around 80-90g per piece). Roll each piece into a tight ball, placing onto your prepared baking sheet with at least 1.5 inches of space in between each ball. Lightly tent with greased plastic wrap and proof room temperature for 30-45 minutes or until puffed and nearly doubled in size.
Make your egg wash by beating together 1 whole egg with a splash of water until homogenous..Brush your dough with your egg wash and optionally sprinkle with un-toasted sesame seeds. Place your baking sheets in the oven one at a time and bake for 15 - 17 minutes or until golden brown. Remove from the oven, optionally brush with melted butter, and let them cool on a wire rack until room temperature.
Set a large pan over medium heat, and add enough vegetable oil to coat the bottom of the pan; once hot, add onion, season with salt to taste, and 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 reutilize it in the next step.
Add enough oil to coat the bottom of the pan and set over medium-high; once hot, add mushrooms, cook and sear one side until golden brown. Season with salt to taste, and continue to sear, tossing occasionally for about 2 - 3 minutes. Remove and set aside.
Form a 4 - 5oz ball of ground beef. Set a medium-size skillet over medium heat, and add enough vegetable oil to coat the bottom; once the oil begins to smoke, add your ball of beef, grease a burger press or a spatula, and press your beef down till 1” wider than your buns and around .5” 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, then remove and set aside.
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. Spread your mayo on the top and bottom bun, followed by a drizzle of mustard and ketchup, again on both the top and bottom bun. Stack your burger starting on the bottom bun in this order: pickles, bacon, double patty, tomato slice, shiitake mushrooms, grilled onions, and lettuce. Top your sandwich with the top bun and enjoy while fresh. Repeat with as many burgers as you like.