As much as I love Five Guys, spending $20+ on a burger and fries is a lot. So I set out to recreate the full experience at home — juicy smash patties, crispy Cajun-seasoned fries, a patty melt that puts the original to shame, and homemade sesame potato buns that are honestly better than anything you’d get at the restaurant. Everything is made from scratch but comes together more simply than you’d think, and the result tastes just like the real deal — if not better.

Why You’ll Love This Recipe

• The full Five Guys experience at home — double bacon cheeseburger, patty melt, Cajun fries, and homemade sesame buns all in one recipe
• A fraction of the price — all of this for way less than a single Five Guys order
• The secret Cajun fry seasoning revealed — former Five Guys employees spilled the secret and it’s a game changer
• The best homemade fries you’ll ever make — a science-backed vinegar water method that gives you that perfect crispy outside fluffy inside texture
• Fully customizable — just like the real thing, build your burger exactly how you want it

Five Guys Copycat: Better Than the Real Thing

Five Guys has a cult following for a reason — the burgers are juicy, the fries are iconic, and the whole experience just hits different. But at $20+ a meal it’s hard to justify regularly. This recipe gives you everything — the smash patties with that perfect crust, the stretchy melted American cheese, the soft sesame potato buns, and those addictively seasoned Cajun fries — all made from scratch at home. The patty melt version is especially dangerous. You’ve been warned.

Five Guys Copycat Ingredients

Cajun Fries

• 3 large russet potatoes, cut into fries
• 1 tbsp white vinegar
• 8 cups water
• Neutral oil, for frying
• Salt, to taste
• McCormick’s Gourmet Cajun Seasoning, to taste

Sesame Potato Buns

• 200 g potato, peeled and cut into ½-inch chunks
• 14 g unsalted butter
• 35 g milk
• 560 g bread flour
• 240 g milk
• 130 g mashed potatoes, lukewarm
• 56 g unsalted butter, softened
• 45 g granulated sugar
• 12 g salt
• 8 g instant yeast
• 1 egg
• 1 tbsp milk
• Sesame seeds, for topping

Burger Patties

• 1 lb 80/20 ground beef (about 3.5 oz per patty)
• Salt and pepper, to taste
• American cheese slices
• Bacon strips

Assembly

• Sesame potato buns, sliced
• Butter, for toasting
• Mayo
• Lettuce
• Tomato, sliced
• Grilled onions
• Ketchup

The Secret to Five Guys Cajun Fries

Five Guys fries are iconic — crispy on the outside, fluffy on the inside, and generously coated in their signature Cajun spice blend. After digging through multiple Reddit threads from former Five Guys employees the secret was revealed: McCormick’s Gourmet Cajun Seasoning — specifically the gourmet line, not the regular one. After testing it myself I can confirm it’s a 100% match. Season generously while the fries are still hot so the seasoning

The Vinegar Water Fry Method

Five Guys traditionally just cuts, rinses, and double fries their potatoes. I tried that method at home and the texture was never quite right. Then I discovered this method from RecipeTin Eats based on Kenji López-Alt’s science-backed technique — simmering the fries in vinegar water before frying. The vinegar sets the exterior of the fry so it holds its structure during the first fry and gets incredibly crispy on the second. These are genuinely the best homemade fries I have ever made.

The Sesame Potato Buns

These are built on the same dough as my In-N-Out Burger Buns — a rich, fluffy potato-enriched dough that bakes up incredibly soft and pillowy. The mashed potato in the dough adds moisture and a subtle richness that makes these buns stay soft long after baking. Brush generously with egg wash before baking and don’t be shy with the sesame seeds — you want full coverage for that authentic look and flavor.

The Smash Patties

80/20 ground beef is non-negotiable here — the fat content is what gives you that deeply savory crust and juicy center. Portion each ball to 3.5 oz for the right thickness after smashing. A screaming hot cast iron pan or griddle is essential — you need high heat to get that crust in the short time it takes for the patty to cook through. Smash immediately when it hits the pan and don’t touch it until a crust forms. Flip once, add cheese, and let it melt while the second side finishes.

How To Make Five Guys Copycat

CAJUN FRIES

1. Simmer the fries: Add 8 cups water and 1 tbsp white vinegar to a large pot and bring to a boil. Add the cut russet potato fries and simmer for 10 minutes until just tender but not falling apart. Drain carefully and spread on a rack to cool and dry completely — at least 30 minutes.
2. First fry: Heat neutral oil to 320°F (160°C). Fry the potatoes in batches for 5 minutes until pale and just starting to color. Remove and drain on a rack. Let cool for at least 10 minutes.
3. Second fry: Heat oil to 375°F (190°C). Fry again in batches for 3-4 minutes until deeply golden and crispy. Drain on a rack and immediately season generously with salt and McCormick’s Gourmet Cajun Seasoning while hot. Toss to coat evenly.

SESAME POTATO BUNS

4. Make the mashed potato: Boil potato chunks until completely fork tender. Drain and mash with butter and milk until completely smooth. Cool to lukewarm before using.
5. Make the dough: Combine bread flour, milk, lukewarm mashed potatoes, softened butter, sugar, salt, and instant yeast in a stand mixer fitted with a dough hook. Knead on medium speed for 8-10 minutes until smooth and elastic.
6. First rise: Place in a lightly oiled bowl, cover, and rise until doubled, about 1 to 1.5 hours.
7. Shape and second rise: Divide dough into equal portions and roll into smooth balls. Place on parchment-lined baking sheets spaced apart. Cover and proof until puffy and nearly doubled, about 45-60 minutes.
8. Bake: Brush each bun generously with egg wash (egg + milk) and sprinkle with sesame seeds. Bake at 375°F (190°C) for 14-16 minutes until deep golden brown. Cool before slicing.

BURGER PATTIES

9. Form the balls: Divide ground beef into 3.5 oz portions and roll into loose balls. Season lightly with salt and pepper.
10. Smash and sear: Heat a cast iron pan or griddle over high heat until screaming hot. Place a beef ball on the pan and immediately smash flat with a burger press or heavy spatula. Cook undisturbed for 1-2 minutes until a deep crust forms on the bottom. Flip once, immediately add a slice of American cheese, and cook for another 30-60 seconds until the cheese is melted. Set aside.

DOUBLE BACON CHEESEBURGER ASSEMBLY

11. Toast the buns: Butter the cut sides of the buns and toast in a skillet until golden brown.
12. Build the burger: Spread mayo on the bottom bun. Layer with lettuce, tomato, grilled onions, one cheeseburger patty, bacon, second patty, ketchup, and the top bun. Serve hot immediately.

PATTY MELT (GRILLED CHEESE CHEESEBURGER)

13. Set up the patty melt: Flip the bun halves so the soft white insides face outward. Spread butter on the outsides of both halves.
14. Grill: Stack one cheeseburger patty, extra cheese, bacon, and grilled onions between the inverted buttered buns. Cook the entire sandwich in a skillet over medium heat — pressing gently — until both sides are deep golden brown and the cheese is completely melted throughout. Serve immediately.

Storage & Reheating

Storage Store each component separately in the fridge for up to 3 days. Keep the buns at room temperature in an airtight bag.

Reheating

• Fries (best method): Reheat in an air fryer at 400°F for 4-5 minutes until crispy again — never microwave fries
• Patties: Reheat in a hot pan for 1-2 minutes per side
• Patty melt: Reheat in a skillet over medium heat pressing gently until warmed through and crispy

Make Ahead Tips

• Buns — bake up to 2 days ahead and store in an airtight bag at room temperature or freeze for up to 1 month
• Mashed potato for buns — make ahead and refrigerate up to 2 days
• Fries — do the vinegar simmer and first fry ahead, refrigerate, then second fry just before serving for the crispiest result
• Patties — portion and refrigerate up to 24 hours ahead — cook fresh for best results