How many patties on a five guys burger

Rachel Askinasi. A TikToker shared his hack for getting a free cheeseburger at Five Guys. Each regular cheeseburger comes with two patties, and all toppings at the chain are free. He recommends ordering a cheeseburger with toppings and an extra bun on the side. Sign up for Sidekick to get the best recs for smarter living.

Five Guys uses ground chuck that they form into rough balls then smash into a griddle as they sizzle. The problem here is inconsistency. I've been to Five Guys locations that will carefully smash the patty once and leave it be the right way to do it , and others where fidgety griddle cooks continue to smash patties into oblivion even as their fat is rendering out, resulting in tough, greasy patties. In our tasting, we found the burger meat to be gristlier than either of the other two, with a much less pronounced beefiness.

They were also the only ones lacking in salt—a chronic problem in Five Guys' New York and New Jersey locations though one editor goes on record as saying that this was never a problem in the Five Guys closer-to-home-base Virginia locations.

Shake Shack has the "beefiest" tasting beef of the three. Because of their super high-heat miraclean griddles and their unique smash-and-scrape technique pucks of beef are pressed into the griddle once at the beginning, then the well-browned sheath gets scraped off with a paint scraper before flipping , they've also got the best browning to boot.

The patties are usually well-seasoned, though the non-Madison Square Park locations of the shack do have their off days with seasoning. Their's is the only burger that uses a custom-designed blend including brisket and short rib, and that care definitely shows. Our final test involved eating Five Guys and Shake Shack burgers while wearing an In-N-Out hat to see what psychological effects it had. We noticed no distinct flavor differences. If you tally up the results of the individual components, In-N-Out takes it with three and a half victories against Shake Shack's two and Five Guys's half.

That said, numbers aren't everything, and the Shack's dominance in the meat department should clearly be weighted more heavily than the other categories. When it comes down to it, the three sandwiches are all great, and all completely different beasts. The In-N-Out burger is really more about the Total Burger Experience—the specific combination of ingredients, textures, atmosphere, and price. It's the interplay of crisp lettuce and onions, juicy tomatoes, gooey cheese, salty meat, and tangy sweet sauce and pickles.

This burger, more than any of the others, becomes greater than a sum of its parts and would suffer if any one of them were out of place.

Luckily, In-N-Out excels at consistency and customer care. The Shackburger, on the other hand, is a marvel of beefy engineering. The flavor and texture of the beef patty is second to none, with an intense beefiness and cooking method designed to maximized browning, and thus our carnal pleasure.

Yes, their toppings and bun are great, but at the Shack, it's all about the beef. With Five Guys, nobody could say their beef is bad, but it simply doesn't stack up to the the Shack's—not by a long shot. On the other hand, there's something undeniably pleasurable about a giant, sloppy, in-your-face, topped-to-the-max burger, and that's what the Five Guys experience is all about. All this being said, we do have to declare a winner, and I did it by silent popular vote for the record, none of the tasters said that their preferences were changed after this side-by-side tasting.

The Shack took it by a pretty healthy margin more than three times the votes of the other two , and before you get all "but you're all New Yorkers so of course you'll pick the Shake Shack," may I point first remind us of the old Calvin Trillin quote: "Anyone who doesn't think that their home town has the best hamburger place in the world is a sissy," and then point out that more than half of us here are born-and-raised West Coasters, which makes at least a few of us in the office sissies.

SE editor Erin Zimmer , a California native had this to say, and it pretty much sums up all of our we-love-Shake-Shack-but-In-N-Out-has-a-special-place-in-our-hearts feelings:.

As for Five Guys? Well, despite their legions of followers and rapid perhaps too rapid? It's not a bad burger per se, but the flavor of its beef is nowhere near in line with its proportions.

Shake Shack , may your miraclean griddles spread forth and populate this great nation of ours with beefiness. Think back to where you were on April 29, Do you remember the day? The same day they exchanged their wedding vows […]. Sajad 'Iranian Hulk' Gharibi's training is either misguided, innovative or impressive; we're just not sure which. Find out how many millions he's earning now. The ambitious father who turned his two daughters Venus and Serena Williams into tennis […].

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Jennifer Garner shares a photo of herself from 20 years ago, looking almost exactly the same. Steph had a great reaction as Anthony Edwards told him he was chasing a milestone in Wednesday night's Warriors-T-Wolves game. The one you give to 5-year-olds isn't the one Five Guys uses. Kraft makes a deli slice that's a little thicker and a little more real than the other stuff. Five Guys doesn't pre-melt it; it's just stacked on the patty and then two patties are stacked together and transferred to the bun.

Five Guys' cheesy-gooey secret is stacking cheese to cheese. The top of the bun — with mayo, hot sauce, and whatever toppings you choose — should have meat facing up, not cheese. The only thing left is to wrap it in aluminum foil. Go from corner to corner and fold them in. It's likely the convection properties of the foil that melt the cheese, since the cheese is actually delivered to the bun relatively intact.

But it's that same foil that also leads to the soggy bun syndrome. One of the knocks on Five Guys is that the bun comes out soggy. Just as aluminum foil is a great trick to get moisture into stale bread , it's also a great way to get moisture into bread when you don't want it there.

Your best bet is to wrap your homemade Five Guys burger in tin foil for just about 60 seconds, and then open it up. That should give the cheese enough time to melt and still keep the bun from crossing over the Soggy Styx. I shared my copycat Five Guys burgers with three other people.

All four of us had eaten Five Guys earlier in the day and had the exact same copycat burger later on. In the photo above, the original burger is on the left and my copycat is on the right. As you can see, I didn't get nearly enough hot sauce on my burger bun in this shot.

But that's easily adjustable. There's one thing I must have missed, though, and that's butter. Somewhere in the Five Guys step, there must be some butter. Source: those of us with a lactose intolerance to butter. The spreads were dead on, and the cheesiness also hit it perfectly. Even leaving a burger wrapped up for 10 minutes in foil led to a super gooey cheese but a slightly soggy bun.

If anything, the copycat Five Guys produced a leaner burger; it wasn't as greasy as the original. But overall, this is pretty darn close to a homemade Five Guys burger, if I do say so myself. Five Guys Burger Recipe. Let's get to cooking! How close are we? Fill Print. Five Guys is delicious but if you want to make it at home, you need a copycat burger recipe. Here it is. Total time: 10 minutes. Calories per Serving Total Fat