For hand-formed burgers in Encinitas's New Encinitas corridor, Five Guys on North El Camino Real operates without freezers, heat lamps, or timers in a made-to-order format launched in Arlington, Virginia, in 1986. Fresh-ground beef arrives as bulk trim that crew members hand-form into patties per ticket, with 15 complimentary toppings generating over 250,000 possible build combinations — a made-to-order customization depth that mirrors the per-order guacamole prep at Serranos Mexican Food on the same El Camino Real strip. Fries go through a two-stage cooking process in 100% peanut oil — blanched once, rested, then fried again to order — available in regular or Cajun-seasoned styles. Applewood-smoked bacon and toasted sesame seed buns round out the protein lineup, which includes all-beef hot dogs alongside the core hamburger and cheeseburger offerings. The chain's no-MSG policy extends across all seasonings, condiments, and proteins, a full-spectrum ingredient transparency commitment uncommon in fast food and more typical of the scratch-kitchen standard maintained by Blue Ribbon Artisan Pizzeria on South Coast Highway 101. The double-cook peanut oil fry method blanches fresh-cut Idaho potatoes at low temperature for starch conversion, then finishes at high heat to produce the exterior crunch and interior creaminess that define the boardwalk-style format.