Former Five Guys Manager Shares the Secrets to Their Burger and Fries At Home

Lots of people asked me to make a video combining the burger and fries videos, so this is the ultimate Five Guys burger and fries Guide. When I first moved to Alberta, I managed a Five Guys, and a lot of people don’t realize how much detail goes into something that looks this simple. The 3.5 oz patties, how they’re shaped, the exact topping order, the way the bacon is cooked, the three-stage grill method, and even why they wrap the burger in foil at the end , it all adds up. Same with the fries. Thick-cut russets, soaked to get the starch out, fried twice, rested in between, and seasoned while they’re still hot. It’s straightforward, but each step matters if you want that soft inside and crisp outside. In this video, I’m showing you the full process for both. If you’ve ever wanted a real Five Guys style meal at home, this is how to get there. Strata Clad Carbon Steal Pan: Get 10% OFF your order https://www.stratacookware.com/?ref=T... Promo Code: 10THEFOODDEE Five Guys Style Burger (Serves 4) Ingredients 900 g (2 lbs) 80/20 ground beef (8 patties, 100 g / 3.5 oz each) 4 sesame seed burger buns 16 strips applewood smoked bacon 8 slices American cheese Ketchup (3 rings per burger) Mustard (2 rings per burger) Diced onion (about 120 g) 16 pickle slices 4 tbsp (60 g) mayo 4 lettuce leaves 8 tomato slices, seasoned with salt & pepper Directions Portion beef into 8 × 100 g (3.5 oz) patties. Press lightly and keep cold. Cook 16 strips of bacon until crisp. Toast buns cut-side down. Build the buns: Bottom: ketchup rings, mustard rings, diced onion, 4 pickles, bacon. Top: mayo, lettuce, seasoned tomato slices. Three-stage cooking: Stage 1: Place patty on medium-high heat. When edges turn gray, flip and press once. Stage 2: Let juices pool on top. Stage 3: When juices run clear, melt cheese on the grill and slide onto patties. Stack for doubles. Move patties straight onto the dressed bun, cap it, wrap in foil, rest 1 minute. Five Guys Style Fries (Serves 4) Ingredients 4 large russet potatoes (about 1.3–1.6 kg / 3–3½ lbs) Peanut oil (enough for ~3 inches deep) Fine salt, to taste Optional: Cajun seasoning Directions Cut & soak: Scrub potatoes, cut into ⅜-inch sticks. Rinse until water runs clear, then soak 30–60 minutes, changing the water a few times. Dry completely: No surface moisture. First fry: 350°F (175°C) for 5–6 minutes, small batches, until soft and pale. Rest: 10–15 minutes on a rack. Second fry: 370–375°F (190°C) for 2–3 minutes until golden and crisp. Season: Toss with fine salt (or Cajun seasoning) while hot. 💡 Tip: That fry → rest → fry method is what gives you the texture everyone loves. Get my Cook Book Here: Canada Order Here: https://a.co/d/03HgBPhE USA Oder Here: https://a.co/d/f1fADQJ Deals On My Kitchen Gear: Heritage Steel: Get 10% OFF your order https://shareasale.com/r.cfm?b=197517... Use Promo Code: THEFOODDEE Strata Clad Carbon Steal Pan: Get 10% OFF your order https://www.stratacookware.com/?ref=T... Promo Code: 10THEFOODDEE De buyer Products : Get 10% OFF your order https://debuyer-usa.com/thefooddee Use Promo Code: FOODDEE10 I make a small commission on these items I do this to help support the channel. Thank you for your support! Join this channel to get access to perks:    / @thefooddee   ______________________________________ Pateron :   / thefooddee   FaceBook :   / thefooddee   Instagram :   / the_food_dee   Website : Https://www.thefooddee.ca