Adam Maidment headed over to Five Guys to get an insight into all the work that goes into creating its iconic burgers
It's not everyday you get a glimpse of the behind-the-scenes action at one of the country's most popular burger joints, Five Guys. Landing in the UK for the first time back in 2013, the chain has opened over 150 branches, with plans to open more in the next few years.
"On the hottest day of the year in Manchester, whilst people were waltzing around the city centre in vests and shirts, I was standing behind a grill in an Arndale restaurant in a bright red apron learning how to flip burgers. Admittedly, it’s been a good few years since I last worked in a restaurant. In my past life, I’ve worked at pizza chains and a well-known Japanese restaurant, but I’ve never worked at a burger joint - until now, that is.
"On the evening before my 9am shift, I glaze over the quite strict uniform policy and consider to myself what exactly it is I have signed myself up for. To be fair, it’s all fairly simple and reasonable: no earrings, no jewellery, clean clothes and short nails, but being ten years out of the game, it does make me stop to consider whether my facial hair is, as policy indicates, no longer than a quarter of an inch.
"I’m told that whilst that part is an easy process, it’s far from the end of things - it’s actually one phase out of many. After the potatoes are cut, they are taken in a ‘wash cycle’ to remove the excess starch, before getting another bathe in water. They’re then tubbed up for use throughout the day.
"Once I’ve made my way through the potato process, I’m taken into the burger prep area to make my very own burger. If you're a diehard Five Guys fan, you'll know you can have your burger with any combination of free toppings. "The beef patties are made of 120-day grain fed prime beef from Scotland, meaning it gets a marbling effect once cooked through. Taking to the grill, the patties are placed on a high heat before being flipped to ensure they’re cooked through on each side. Whilst I’m not at a pancake-tossing level of flipping, it’s still pretty satisfying to live out my American diner fantasies.
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