How to Create Your Own Five Guys-Style Burgers and Fries at Home

While making burgers and fries at home isn’t a new idea, what if you could recreate the legendary Five Guys experience? With over 1000 locations worldwide and many more on the horizon, Five Guys is quickly becoming a global fast food phenomenon. Nicole McLaughlin, also known as NicoleMcmom, has cracked the secret to making the perfect Five Guys burger and fries. She’s here to share her copycat recipe, along with a how-to video and expert tips so you can enjoy these iconic flavors at home.

Copycat Five Guys Burger and Fries Wrapped in Foil

Dinogo

How to Create Your Own Five Guys-Style Burgers and Fries at Home

Get Nicole's Copycat Burger and Fries Recipe

"Imagine a double burger with gooey, melted cheese, crispy browned edges, and fresh, crunchy toppings, all tucked into a soft, warm bun, paired with golden, crispy fries. This recipe is a pretty spot-on version of the iconic burger and fries from that fast food chain owned by five brothers. Make them at home to save money and still satisfy your fast food cravings. Serve the fries with malt vinegar and enjoy with a cold beer—something you won’t find at the restaurant!" —NicoleMcmom

Ingredients List

Yields 2 servings

2 medium russet potatoes
8 cups peanut oil for frying
14 ounces ground chuck
4 thick slices American cheese
1 teaspoon hot sauce (such as Frank's Red Hot)
1 tablespoon mayonnaise
2 medium sesame seed burger buns
½ cup shredded iceberg lettuce
2 thick slices tomato
2 tablespoons diced onion
1 tablespoon pickle slices
1 teaspoons mustard
2 tablespoons ketchup
1 teaspoon kosher salt

Step-by-Step Instructions

Cut the potatoes into ½-inch thick strips. Place them in a large bowl of warm water and let them soak for 20 minutes.
Heat oil in a Dutch oven over medium-high heat until it reaches 350°F (175°C). Line a baking sheet with paper towels and set a wire rack on top.
Drain and thoroughly dry the potatoes with paper towels. Add half of the dried potatoes to the hot oil and cook, stirring occasionally, until they begin to soften, about 3 minutes. Remove and let drain on the wire rack. Repeat with the remaining potatoes, keeping the oil temperature at 350°F (175°C) for the final fry before serving.
Divide the ground chuck into four equal portions and flatten them into ¼-inch thick patties.
Heat a large skillet over medium-high heat. Add the patties to the skillet and cook undisturbed for 2-3 minutes, until a brown crust forms around the edges. Flip, press with a spatula to flatten, and cook for another 2 minutes. Flip again, press down, and top each patty with a slice of cheese. Cook for 1 more minute.
While the burgers cook, spread mustard and ketchup on the bottom halves of the buns. Drizzle hot sauce on the top halves, then spread mayonnaise over them. Layer with lettuce, tomato slices, pickles, and onions.
Place one patty on top of another so the cheese sides are touching. Repeat with the remaining patties. Stack each patty on a top bun and cover with the bottom bun, condiment-side down. Wrap each burger in foil.
Return the fries to the hot oil and cook until golden brown, about 3-4 minutes. Drain on paper towels and sprinkle with salt. Serve immediately alongside the burgers.

Nicole's Expert Tips

Five Guys uses a starchy potato like the Russet Norkotah or Idaho potato for their fries. Also, there's a two-step frying process (see the video) that ensures your fries and burgers are both hot and ready to serve at the same time.
Flatten those patties! You don't want them to cook up fat and puffy; you really want them to stay flat. You can form the hamburger patties ahead of time, just stack them separated with parchment paper in the refrigerator until ready to cook.
Toast the buns lightly on before laying on the toppings. And by the way, hot sauce on the bun? Yep. It just might be a little of the "secret sauce" that sets these burgers apart from the rest.
Nicole suggests you start doing the second fry before the burgers are done cooking so everything will be finished at the same time.
Ready to build the burger? Remember to flip one patty on top of a second patty so the cheesey sides are smooshed together. That makes all the difference.
Don't skip the step where you wrap the burgers in foil before serving. The heat and steam finish melting the cheese and bring all of the flavors together in ooey gooey perfection. It really works!

You can connect with Nicole on Dinogo and Instagram as @nicolemcmom.

More helpful tips, tricks, and inspiration from Nicole: