Making Five Guys Cheeseburger At Home | But Better

Look, I'll be honest, I like Five Guys, they seem like a good name, once he stopped us, hey, that looks cool, doesn't it? someone is coming soon, something you've been asking for for almost a year, this is more than you could ever do. Imagine this is just the beginning and if you want to stay updated, the link is in the description, okay, today we're going to make Five Guys, it's called Five Guys Burger and Fries. Okay, we can make the fries another time. I'm saving it for something special. I think the main question you can ask at this point is whether there really is a difference between each burger at each location.

If you think the answer is that there is no difference, you are crazy. They want. its own kind of brand of flavor, you take a bite and you know it's a McDonald's burger, you take a bite and you know it's a Five Guys burger, but one is

better

than the other and that's the magical argument, the element of Five Guys is that everything. It is cooked relatively fresh. I think it presents a little bit more of a challenge, but this is

better

, so we'll improve it and, with all that being said, let's do this. Yes, there are many people here.

I hate this guy. I avoid shopping malls at all costs, I really do. I'll be back uh we have the bag honestly. I'm having a great day. I hope you all are okay. Three point test. Honestly, I love the interior, so there we are. I'll only judge the interior because they are always in malls. I will give 8 out of 10 very pleasant service since we came back to the car service, 10 out of 10 were very friendly and fast, nothing negative to say. about that menu eight out of 10 for being classic all good marks now let's get started we have the bag I like this design this is good or bad that's all it needs to be for two burgers and no fries no drink I don't know if everyone was like let me show myself , I get it, I spend a lot of money on food, but that's a lot, I will say this burger weighs 400 grams, it's a big burger, look, I'm excited about this one.

The good bacon toppings are there. I don't like that they put the mayonnaise on top and then on the bottom they put the other things, like why not put them both the same and out Mayo ketchup mustard boom Mayo ketchup mustard boom you want it in every bite I don't understand They are still big fans so far, very nice cross section. I only have good things to say about this place. The buns are too soft, although they just fall apart and when soaked with liquid they smell good. Damn. You are so close that the fatal mistake is that none of this is seasoned, there is no salt, no matter how fresh everything is, this burger has almost no flavor whatsoever and I am very disappointed because I actually like Five Guys.

It's not a complete demarcation, but this won't help you in the end. A hamburger is not just meat buns. Patty, there's more to it than that. That's why every burger at every place is different. First of all, these muffins are sweeter and eggier than most eggs. It's not a good word, but it's descriptive. Now here we are working on my all-purpose cookbook with a few minor changes. Link in description for that, by the way, is a supplement, so start with three-quarters cup or 185 grams of whole milk at least. 90 degrees Fahrenheit add two and a half teaspoons or 10 grams of instant knees until dissolved separately in the bowl of a stand mixer add three cups plus two tablespoons or 469 good grams of all-purpose flour three and a half tablespoons or 50 grams of granulated sugar and one and a half teaspoons or

five

grams of fine sea salt, mix the dry ingredients to combine, then to the milk add one egg yolk and two whole eggs, beat until smooth, then place on a dough hook or spiral attachment, begin mixing over medium heat. low and add the liquid, let it mix for two or three minutes or until you start to get a rough dough, then add three tablespoons or 42 grams of softened unsalted butter and mix another two or three minutes or until you get a dough soft and extensible. roll the dough with that bad boy into a rough ball, place it in a greased bowl, cover with plastic wrap and let it rise for an hour and a half at room temperature or until doubled, watch the little bump, divide it into tons of equal pieces weighing between 80 and 90 grams each.

Roll each into balls and place on a parchment-lined baking sheet. You will probably need two baking sheets once you have all the balls, cover them lightly with greased plastic wrap and let them sit at room temperature for 30 to 45 minutes or until your balls are almost doubled now that everyone has seen this before, brush your muffins with egg wash which consists of whisking egg along with a splash of water until smooth, hit it with some raw untoasted sesame seeds and place it in a 375 degree oven for 15 to 17 minutes until you get the Globes of Gold gleaming and beautifully tuned in Road practically floating out of the oven, they are so light that now, optionally, they are good, brush them with a little melted butter immediately after taking them out of the oven and then let them cool to room temperature with a wire. grill now this burger has a lot of ingredients to cook so let's start with ours get yourself a diced white onion heat a large frying pan over medium high heat if that would be enough vegetable oil to cook the bottom of the pan and once that is hot enough to slap.

You have a damn knee. I don't know when you will throw away the layer with the oil. Season with salt and cook, stirring occasionally, for four to

five

minutes or until the onions have softened and have developed a nice lightly golden color. Basically, grilled. the onion set aside, wipe the pan and then in that same pan add vegetable oil to coat the bottom once again, heat it over medium high heat and once it is again hot enough to brown almost anything damn, add half a pound or 227 grams of fresh shiitake mushrooms, stemmed and cut into half inch thick slices, let them cook and brown against the pan and do not stir or season them yet, otherwise they will release too much water and become mushy .

I would say that most scenarios where things go weak are not a good thing at the moment, you really want to treat them a bit like a steak, that's the key to having mushrooms that are so good that your friends and family will lean in before your mushroom preparation. those have a nice golden crust, then you can season them with salt, mix them well and let them continue to brown stirring occasionally until they are cooked to your liking. Now you'll notice that I only singed one side and the reason is because we want that. Nice taste of my garden, but without drying them out, if you want them seared on both sides you have to cut them into thicker slices, which is not ideal for a sandwich anyway, those are your mushrooms, place them in a bowl on the side and the bacon is pretty simple.

You don't need me to explain that to you, choose your own adventure. You're

making

a lot of bacon here. Put it in the oven. If not, you can put them in a pan and cook them old school style. You know, turn them over and until they're done, drain them on a paper towel. Look, now we have to talk about our pop boys. They pride themselves on the freshness of their ingredients, so although we need two 900 gram pounds of ground beef, I would obviously recommend grinding it yourself. Of course not, but if you choose to do so, I recommend a very well-marbled boneless roast, cut into long strips and fed through a meat grinder and not ground quite simply.

Now that we have our benefit, we can cook and assemble buns. Of course, it needs to be sliced ​​and toasted if you want to have that proper burger experience. Come on, now it's like a universal rule. I never want to see an untoasted bun again. Dad, I love you, now get about a four to five ounce ball of ground beef, get a medium sized skillet over medium high heat, cut into the bottom with just enough oil to create a nice smear once the pan starts to smoke. , add that hatcher ball, grease a large spatula or press and taste it, press your meat down until it's about an inch wider than your buns and about a half inch thick season that burger to taste with salt and pepper generously Let the syrup harden for a minute or two.

Place the spatula under the lid and season the other side with salt and pepper again and, of course, the quintessential slice of American cheese. I know it's blasphemy, let it brown for another minute and then immediately remove it from the pan. add your second Patty boom, same thing press it, season the flavor with salt and pep brown with clip again, salt, pep another slice of cheese that you can completely change right here, you can make American cheese again or you can use monster cheddar. I like to mix it up, it's a bit boring if you don't pick up your older Paddock that you made before right now. the newest addition to that, doing this will help melt the cheese.

If I go back to the pan, I reduce the heat to medium and let it sit until both cheeses are melted and now in the moment of truth, listen, we're

making

this burger. in a way that is completely called, if you don't like your burger, get out of here, kidding, you know, don't add something you don't like to the burger, there you do it anyway, down and up. bun add a generous amount of mayonnaise and then with a splash of yellow mustard both buns and a splash of ketchup both buns once again now begin your style by first stacking on the bottom bun a good strip of pickles that have been cut into the length to get the maximum surface area of ​​the sandwich covers two or three slices of cooked bacon your double burger, oh boy, this looks a little bigger than expected a meaty slice of heirloom tomato ideal that yes, it has been salted some of your seared mushrooms your grilled onion rough chopped iceberg lettuce that honestly doesn't need to be on this burger it doesn't do anything we'll make it for posterity and finally grab your top bun and you better bet your ass it's a real moment because come on to crown our King for what appears to be a touch.

A bigger burger than necessary, but let's hope its flavor matches its size so we can find our winner. Burger Time Burger Time theirs was a little squished. I'll give you that, so I'm not going to take points away from you for being ugly, but I tighten this so that it can be a little ugly now too, but I had to somehow conform it right now, that this is an absolute unit, Jesus, look, the verdict is in. I'm a big fan of the flat top, but if it doesn't brown well, these burgers don't have any color, the meat is crispy, perfectly seasoned, nice and fatty, not too dry, they are drier than usual and we ground them fresh, you can try the Applewood smoked bacon, everything is going well, but the most important thing is that I took out the damn tomato.

Guess what this balanced bun thing is? I think it goes together very well because I remember reading it. Oh, this has a little more egg and a little more sugar. and this and that I tried to make a little bit stickier bun and I think we nailed it so there are some similarities but the freshness of this still shines through throughout the season perfectly cooked perfectly. I mean, honestly, this is an easy dub and I didn't do it. I don't think it was going to be like that, but we need a taste tester to finish. Are you a Five Guys guy?

I love Five Guys, I actually used to get it a lot more. I put these Five Guys in Kendrick's mouth, so this is the flat end here that I can. I don't see what you're getting at, wow, that was number one, number Deuce, the first one was better personally and it all comes down to taste, there's so much here, there's a lot of really good textures, it's so bland, even though there's not a single ounce of nothing. type of seasoning that is on this Five Guys burger you are a burger with a lot of similar textures, but I agree that your meat is much crispier.

I browned it well. I'll sum this all up, thanks Kendra. He's gone, I'm not here. Wow, it all comes down to Five Guys. In fact, I'm still a big fan today, not his best day. I'll give them that all they had to do was season it properly and their meat was discreet. a little dry, had no color, but that's the difference between good and bad is the technique and you don't have to make your own buns and still make a Better Burger in about 15 minutes if you're not making the buns and all the rest bowls, but you want to know what else you don't have to make your own foreign b-roll buns