Making Five Guys Cheeseburger At Home | But Better

In a container, combine warm whole milk (90°F / 32°C) and instant yeast. Whisk until the yeast is dissolved.

In the bowl of a stand mixer, combine all-purpose flour, granulated sugar, and fine sea salt. Mix the dry ingredients together.

To the milk and yeast mixture, add one egg yolk and two whole eggs. Whisk together until homogeneous.

Attach a dough hook to the mixer. Start mixing on medium-low and pour in the wet ingredients. Let it knead for 2-3 minutes until a rough dough forms.

Gradually add softened, unsalted butter to the dough. Continue to mix for another 2-3 minutes until you get a smooth, extensible dough.

Form the dough into a rough ball, place it in a greased bowl, cover with plastic wrap, and let it rise at room temperature for 1.5 hours, or until doubled in size.

Punch down the risen dough and divide it into 10 even pieces, weighing 80-90 grams each.

Roll each piece into a tight ball and place them on a baking sheet lined with parchment paper.

Lightly tent with greased plastic wrap and let them proof at room temperature for 30-45 minutes, or until they nearly double in size.

Create an egg wash by whisking one egg with a splash of water. Brush the tops of the buns with the egg wash and sprinkle with raw sesame seeds.

Bake in a preheated oven at 375°F (190°C) for 15-17 minutes until beautifully golden brown.

Immediately after removing from the oven, brush the buns with melted butter and let them cool on a wire rack.

Dice one white onion. Heat a large pan over medium-high heat with a little vegetable oil.

Add the diced onions to the hot pan, season with salt, and cook for 4-5 minutes, tossing occasionally, until softened and lightly browned. Set aside.

Stem and thinly slice fresh shiitake mushrooms. In the same pan, add more oil and heat over medium-high.

Add the mushrooms to the pan in a single layer. Let them sear without stirring until they get a nice golden-brown crust. Season with salt, toss, and continue cooking to your liking. Set aside.

Cook bacon strips in a pan until crispy. Drain on a paper towel and set aside.

Prepare your ground beef. For the best results, grind your own using a well-marbled chuck roast.

Slice your homemade buns and toast them in a pan with butter until golden brown.

Form a 4-5 ounce ball of ground beef. Heat a skillet over medium-high heat with a light coating of oil.

Place the beef ball in the smoking hot pan and smash it down firmly with a greased spatula or press until it's about 1 inch wider than your bun.

Season the patty generously with salt and pepper and let it sear hard for 1-2 minutes.

Flip the patty, season the other side, and immediately place a slice of American cheese on top.

Cook another patty using the same method, adding a slice of cheese (cheddar, muenster, or another American slice) after flipping.

Stack the second patty on top of the first one in the pan to help melt the cheese. Then remove the stack from the pan.

To assemble, spread mayonnaise on both the top and bottom toasted buns. Then add a drizzle of yellow mustard and ketchup to both.

On the bottom bun, layer dill pickles, cooked bacon, the double cheeseburger stack, a slice of salted tomato, seared mushrooms, griddled onions, and rough chopped iceberg lettuce. Crown the burger with the top bun.