I Spent a Day Behind the Scenes at Five Guys

I discovered first-hand that cooking the burgers is a science.

There are three phases of the burger-cooking grill. 

In stage one, you slap the meat down onto the new floor and maintain a watch out for a shade change of pink to grey. As soon as the acquainted grey shade of cooked beef begins to creep up the perimeters of the patty, it is time for the primary flip, a smash with one other heavy steel instrument, after which it will get transferred to stage two. 

In stage two, workers will wait till they see blood pooling on prime of the burger patty. As soon as that is seen, you progress it to stage three. 

Stage three is the place the burgers end cooking after which cheese is added if that is a part of the client’s order. Workers will anticipate clear juices to expire of the meat, at which level it is time to add the cheese and pull it from the grill.

For a daily cheeseburger — which, at Five Guys, has two patties — an worker will place two slices of cheese straight on one patty and pile the second patty on prime of it. Instantly following, the worker will say “Coming by way of!” as they switch the stack to an already-dressed backside bun. 

For a bit of burger — which has a single patty — one slice of cheese will get melted straight on the grill for not more than three seconds, after which it will get added to the cooked meat. The proteins are then transferred to a bun in the identical means their double-stacked counterparts have been.