I realized first-hand that cooking the burgers is a science.
Joey Hadden/Insider
There are three levels of the burger-cooking grill.
In stage one, you slap the meat down onto the new floor and maintain a watch out for a colour change of pink to grey. As soon as the acquainted grey colour of cooked beef begins to creep up the edges 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, staff will wait till they see blood pooling on high 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 shopper’s order. Workers will await clear juices to expire of the meat, at which level it is time to add the cheese and pull it from the grill.
For an everyday cheeseburger — which, at Five Guys, has two patties — an worker will place two slices of cheese instantly on one patty and pile the second patty on high of it. Instantly following, the worker will say “Coming by means of!” as they switch the stack to an already-dressed backside bun.
For slightly burger — which has a single patty — one slice of cheese will get melted instantly 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 had been.
