These juicy, world famous garlic burgers have just three seasonings and a legion of fans, and are simply one of the very best burgers you’ll every bite into.
In This Post
It’s here! Grilling season is dead set upon us and that’s just one reason I’m happy to partner on this post withย Cowboy Charcoal, because just like this recipe, Cowboy Charcoal is a classic.
And this garlic burger recipe is one of my all-time, forever favorites, and the favorite of thousands upon thousands who’ve eaten it for themselves. Not cooked by me, but by one of the most classic joints in Salt Lake City, the spot that has held the title of Best Garlic Burger in Utah.
Until now.
The first time I had this burger was on a date with my then boyfriend, now husband, at Salt Lake City’s notoriousย The Cotton Bottom Inn. Resting at the base of two ski canyons, this dive bar isย THE spot in the city to stop inย for a beer and a round of pool or two after skiing one of the Cottonwood Canyons in the winter or to soak up the sun out on the patio after hiking in the spring, summer and fall.
I don’t know if anyone actually comes for the beer, and I highly doubt it’s for the ambiance. No.ย It’s the garlic burgers they’re known for. They’re legendary. In fact,ย I don’t think I’ve EVER seen ANYONE order anything else.
And like the success ofย all legends, their recipe is top secret. But. I’ve cracked the code, and this isย it.
Even though I’ve been eating these burgers for years, there was still research to do. My husband and I went on a fact finding lunch (or three) to dissect what the secret is to making these burgers so special and so amazing.
Sure, we asked what the secret is. They won’t tell. That’s okay. I’m Nancy Drew incarnate and I can sniff it out on my own.
After coming home several days in a row with mutually approved garlic breath and satisfyinglyย stuffed, Iย felt we’dย figured out a few of the secrets.
Step 1: Fire Up the Barbie
After a two full weeks of rain, the sunny skies inspired me to put my theories to the test and break out the good old Weber barbecue to do the job.ย It was just the inspiration I needed to put myย inner barbecue pit master skills to work.
I have to tell you something about Cowboy Charcoal that is so different than the type you might be most familiar with. This charcoal doesn’t come in pillow-shaped briquets that you’re not sure what it’s made of and takes a bunch of lighter fluid to get going. No. This stuff is natural hardwood lump charcoal from a company that’s been around for over 100 years, and you can 100% tell the difference.
The first thingย you notice aboutย Cowboy Charcoal is the smoke. It smells positively divine. Like a real barbecue, not lighter fluid and chemicals. The smokeย flavor it infuses to the cooking food is spot on.ย Chicken. Steaks. Chops. And definitely burgers. Like I said, classic.
For a gal like me it’s super easy to get my grilling going. I use a lighter chimney with a bit of newspaper in the bottom, then stack the charcoal on top and light it up. It’s truly the easiest way to start a charcoal grill.
Step 2: Own the Q
An important part to remember about grilling is that GIRLS GRILL TOO! In fact, it’s one of my favorite ways to cook. There’s minimal clean up. You get to be outside. It’s so not JUSTย a boy’s game.
Cowboy Charcoal thinks girls are grillers and pit masters too and is encouraging the ladies to take over the grilling game in the first everย Fire and Ice Women’s Championship Barbecue Series. They’re looking for the best female pit master to barbecue chicken, ribs, pork and brisket and show those boys how it’s done and $15,000 in diamond prizes (oooo, fire + ice!)ย and the title to boot.
Do you have the Q gene? Get more info about Fire and Ice here.
Step 3: Thinner is Better but More Garlic is Best
One of my theories has beenย proven true when it comes to building your patties. Thinner patties make better garlic burgers. The patties are simply seasoned with garlic powder, kosher salt and pepper. But because they’re thinner, the seasonings areย more pronouncedย because there isn’t as much area or meatinessย toย infuse the flavor.
Now, I said they’re simply seasoned, but that does not mean SKIMPILY seasoned. This is a garlic burger. You want to taste the garlic. So be generous. It mightย seem like you’re addingย lot, but once you load on all the toppings, you’ll tasteย why you didn’t want to be stingy.
There are a few keyย rules whenย shaping your burger, and here they are.
Use 80-85% fat ground chuck beef. You want the fat. It’s the flavor. Make up those extraย calories somewhere else during the day, maybe forget the vanilla lattรฉ instead.
Don’t manhandle your meat. A light touch is all you need. Divide your mean into 4 equal portions and gently form each into a ball. The meat will shrink so keep that in mind to portion of your bun or bread.
And here’s a great tip: Use the lid from one of your saucepans to smash the burger into a thin round. If it has a bit of a concave arch to it, that’s all the better.
Step 4:ย Grin and Grill It
When grilling your burgers, gently place them on the grill grate and then leave them.
Don’t nudge them. Don’t move them for the first few minutes. You want them to build a crust so that when you flip them, they won’t fall apart. Remember, these are thinner patties so a softer touch helps.
Like The Cotton Bottom, I use two kinds of cheese and add it just a minute or two before the burgers are done. Cover the grill with your grill lid for fastest melting.
Step 5: But Where’s the Bun?
The most unique part ofย this burger is the bun. It’s what makes this burger so extra special and why each burger gets two patties each.
Because there is no bun.
Instead, this recipe requires french bread. That gooey, soft, white bread you get at the check out stand of your grocery store. A slight crunch on the outside with gooey white bread on the inside.ย After slicing the bread into portions I squish it down with my hand to flatten it a bit. It usually springs back so I have to do it a few times so I can get my mouth around this doozy.
Step 6:ย How to Accessorize
The accessories to this burger are standard but there are severalย essentialย components.
First, raw onion. Thinly sliced. Don’t leave it out.
Shredded lettuce. This might be the most important factor to get that same Cotton Bottom taste for crunch with every bite.
Juicy red tomatoes. Cut not too thin, not too thick. This isn’t a BLT or caprese sandwich, so the tomato is just a supporting player.
Hamburger chip pickles. Not kosher. Not dill. Not sweet. Standard hamburger chip pickles.
Just like at The Cotton Bottom, this burger is best served with potato chips and pepperoncinis on the sideย for a little moreย crunch and pucker.
Recipe Ideasย to Serve With Yourย Burgers
- Boozy Drink: Cucumber Basil IPA Cooler
- Topping: Spiralized Refrigerator Quick Dill Pickles
- Side: Baked Potato Salad
- Side: Grilled Corn with Spicy Buffalo Butter
- Dessert: Double Chocolate Chip Cookie Ice Cream Sandwiches
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me onย Instagramย with #foodiecrusheats.
The Best Garlic Burgers EVER
Ingredients
- 1 ยผ pounds 85% lean chuck beef
- 8 teaspoons garlic powder
- Kosher salt and freshly ground black pepper
- 4 slices mild cheddar cheese
- 4 slices Monterey jack cheese
- 1 loaf French bread
- 2 cups iceberg lettuce , shredded
- 2 slices yellow onion
- 1 large tomato , sliced
- Hamburger chip pickles
- Ketchup and mustard
Instructions
- Prepare grill with Cowboyยฎ Hardwood Lump Charcoal and light.
- Divide the hamburger meat into 4 equal portions. Lightly form the meat into balls. Use the lid of a small saucepan (one that is slightly concave works best) and smash each ball into a patty.
- Season each side of the patties with 1 teaspoon of garlic powder and kosher salt and freshly ground black pepper.
- Once grill is hot and coals have ashed over, spread the charcoal in the bottom of the grill and place the burgers on the grill grate. Cook the burgers undisturbed until browning at the edges and flip once. Add one slice of cheddar cheese and one slice of Monterey jack cheese to each burger. Top with the grill lid to melt the cheese.
- Cut the french bread into 5-inch lengths and then slice in half. Press the bread down with your hand to flatten slightly.
- Layer each french bread bun with 2 patties, lettuce, onions, tomato and pickles. Add ketchup and mustard. Slice in half and serve with potato chips and pepperoncinis on the side.
This post was in partnership with Cowboy Charcoal. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own. ย
Are you following meย onย Instagram,ย Twitter,ย Facebookย andย Pinterest?ย
Thanks for reading andย subscribe to FoodieCrushย to have each post delivered straight to your e-mail box. ย
Randy
Man, I want to eat the computer screen now. Those images making me hungry. I know whats for dinner tonight!
Ashley @ Foodie Crush
Thank you so much Randy!
Varun Sharma
Heidi, you are an awesome food blogger! I loved this garlic burger recipe and would try to make a nice burger at home! Well done.
Deepa Tower Fan
The images which you have used are so delicious and mouth watering,Thank you for the recipe. :)
Ashley Sorenson
Thank you so much!! Enoy!
Irene Sharon
A few days back, I was looking for the recipe of Garlic burger. Here my search comes to an end. Thanks for the wonderful recipe!!
Sakshi Cotton
This is best, without any doubt. Thank you for the recipe and such nice . pictures.
Ajay
Very nice recipe and pictures. Thank your the post.
techie
yummm… Garlic and burgers combination is always awesome. Thanx for sharing this recipe with us Meet Heidi
ggs
Finally i found something which i can cook for everyone
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Fernando
Gorgeous garlicky burgers, Heidi! Thanks for the recipe.
Suhana
Please keep sharing more tasty and simple to cook recipes
Swastika
O,,, yummy… Such a nice dish
Samiksha
I tried this recipe and it was really yumm.. my husband loved it
amasthi
What a mouthwatering dish it is.. Amazing
servesh
I really admire you writing style and the article you had written Which is very interesting keep posting
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Shru
i love this recipe. thanks for sharing buddy
radhaa
I Love it. thanks for sharing such great post
Regards
radhaa
Sam
Loving this. Thanks a lot for your wonderful Article.
andria
ummm… amazing i love garlic burger .. today i m going to try this
Ravi
OMG, this look terrific! i need to try this at home for family.
Gin Gin
Making these tonight! Seriously ridiculously good. You forgot to mention that a pitcher of light beer is also mandatory
bestblender
i love this recipe. thanks for sharing delicious and tasty recipe.
readerslogic
Mouthwatering… yummm.. Garlic and burgers combination is always awesome.. The recipe is amazing and also very simple to cook, even i can cook it i means i don’t like to cook but i love eating.. Thanx for sharing this recipe with us Meet Heidi
Rebel
Oh heck ya!
Made these for the company party over Memorial Day – HUGE hit!
Aditi
Finally i found something which i can cook
Prasad
The images which you have used are so delicious and mouth wateringโฆ
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terrarium tv
Oh God that is going to be awesome. I am going to make it for me, RIGHT NOW!!!
Taha
My gf was coming over the next day. I didn’t know what to actually serve her! Thanks however you gave me this post. I got my idea. XD
Taylor Bishop
Thanks for these tips for cooking some garlic burgers. You mentioned that thinner patties can actually help make better garlic burgers. If this is the case, I’m kind of interested to learn if you can measure how thin the patty is or if you just have to practice to get them thin.
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Elinor
Ymm!! It is just delicious
Pritam pyare
that awesome smell of smoke from the grill. One of the best scents ever! Looking forward to make it this weekend.
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I appreciating your knowledge Good very informative thank you for sharing
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Mountain Bike
Very nice, looking forward to try this.
Chandni
Now this is one fine looking burger! am going to have it this weekend for sure.
srishty malhotra
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nice article and wonderful information
karan
very amazing posting. i would love to read more about it.
Stevee
You have used the perfect images for your blog
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The information that is provided on your web portal is amazing and I am always eager to catch hold of the new posts being published on your website.
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I am a regular visitor to your website and have always liked the kind of work that you do. I genuinely get new ideas and thoughts that help me a lot in my personal work as well.
ravi tyagi
the recipe is awesome.
Bharat
The images which you have used are so delicious and mouth watering…
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I have eaten garlic burger but the burger you have shared is awesome and seems very delicious. The process you applied to cook is really awesome and it makes it delicious.
alice jerry
you have shared such amazing recipe I would like to have today thanks for the sharing.
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wow, from where you bring these kinds of ideas. by only they are looking so delicious. don’t know after cooking, how much they would be tasty.you have given me a cooking goal. I will definitely try it on my holidays. recipes are also so simple. hence, at least single try is compulsory. keep going and always post these kinds of blogs.
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your idea for bread is awesome. it’s a new trick. I might give it a try.
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Allison
Love the bread idea!
Kevin L
Funny enough I was at The Cotton Bottom last night (I live up the street and come here every couple of months) and have never been able to get the recipe right. I’m making them Friday, will post some results! Thank you!
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Something different & new, Will try this tonight!
Trishanya
YUM. This looks totally awesome!!
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UtahSue
So Petersons market or Meiers meat for the hamburger but where are you buying the French bread? The Store? Or maybe Dans?
Sabrina
found this whilst looking for burger inspiration, saw it in your list of 25 epics, this looks unique among the beef burgers, some version of which I’ve made repeatedly, so am so glad I found this, love the french bread vs bun and garlic of course, thank you!
Adi
Thank you for the information!
Akshay Lal
Oh wow, It’s looking so tasty
Can’t wait much to taste it
Akshay Lal
Your photography & Cooking recipe both are fabulous HEIDI
Will try to it Tonight
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easiest one!!! gonna try it right now
Alexa
What kind of cheese did you add? it looks so yummy. Thanks for this recipe.
Babynamesworld
Delicious looking burger!!!
aman
very good recipies
Arabella
OMG. I should have made these for the 26th of may party I went to. Too bad I didnโt see this in time they would have been perfect.
Michelle
Always i choice these recipe these are you have done here .
t fal user
something different & new, planning to rey this,will let you all know my experience.
Herc
Thank you for your great article.
I read this article http://animal-welfare.org/worlds-best-burger/.
Found out that a foodie startup named Impossible Foods, has made a delicious vegan burger that meat lovers will enjoy.
Abby
Amazing! I was clicking around in search of a garlic burger recipe because I was craving one from one of my old haunts before I moved out of state… imagine my surprise to find on the first page of search results that you’ve reverse engineered that exact burger! THANK YOU!
Solidworks crack
If they are as good as they look, they will be delicious.
Aarti Vaghela
That burger is quite delicious. Loved it, will tell my friend to try this one. Thanks for sharing :)
elena Erwin
Holy heck this looks amazing! Would have been perfect for the 4th of July party I went to.
Steve Puu
This burger How creative!. It is so delicious. Thank for sharing.
Bri
Are the servings off on this recipe? It says 2 but then makes 8 patties? They were delicious, but I bought the wrong amount of meat :(
Jessica - The Novice Chef
That double patty thing you got going on? LOVE IT.
We’re having them for dinner AGAIN tonight! Can’t get enough.
Erin@WellPlated
Hip, hip HOORAY for firing up the grill. Love your tips (and the overload of garlic!). You look like a pro over the coals!
I have a watchful eye :)
Serene @ House of Yumm
Loving these burgers!! Your pics are beautiful. And I HAVE to try that charcoal now! I want a woody-smokey burger!
It’s such a great charcoal because it doesn’t give off that chemical feel some do.
Deborah
I have been burger obsessed lately, and these look amazing!!
Gina @ Running to the Kitchen
These are some seriously amazing looking burgers! Putting them on the menu for this upcoming weekend!
Sandy @ ReluctantEntertainer
Making these for Memorial Day – for sure! Always love your grilling tips – so glad summer is almost here!
Lori @ RecipeGirl
I’m seriously speechless because these are pretty much the most gorgeous burgers I’ve ever seen! I love all of your tips, and I sure wish I could be there and grill out with you!
Clara
I made these but I have a hard time getting the garlic to stay on because there was so much. Any tips?
Did you use garlic powder? We haven’t had any problems. Try letting it sit on the burgers for 10-15 minutes to soak into the meat and perhaps it will soak in.
Cathy @ Noble Pig
What time is dinner? Swoon!!
Sommer @aspicyperspective
This burger will be on my list of must tries this grilling season for sure!
Brian @ A Thought For Food
Seeing that I put garlic powder in everything (and lots of it), I think this is a brilliant idea. Next time I make Eric burgers to grill, I’m definitely trying this.
FamilyNano
It is just delicious!
gerry@ foodness gracious
That cheese!! You put the oo in obey gooey :)
Sabrina Modelle
Don’t you love those dives? Especially the ones that have meaning. Joshua and I ended our first date at a burger joint called Flippers. We were so sad when it shut down. I’d love to try your garlic burger. Looks divine.!
Laura | Tutti Dolci
Now this is one fine looking burger! And just in time for grilling season at that!
Rachel @ Rachel Cooks
Holy heck this looks perfect!
Miss @ Miss in the Kitchen.com
Epic! My guys would love getting the double patties and all of the garlic! Love it!
Lauren @ Climbing Grier Mountain
Well, if you need me I’ll be in my backyard grilling up these beauties!! Drooling over here!!
Kari
Those look so delicious! I can’t wait to start grilling!
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Amy Johnson
I would like to buy a ‘amburger. Or three. Word.
They’re seriously delish especially if you love garlic.
susan // the wimpy vegetarian
This looks absolutely fabulous!! But I showed it to my husband and swore it would only feed one person as long as it’s him. hahahaha! Seriously he fell in love with it too!!
HA! This dish is definitely best when both people who love garlic eat it. Enjoy!
Patti
Double Yum!!
Sarah | Broma Bakery
ok, HEIDI, I’M IN LOVE WITH YOU. The photos for this post are insane. So, so stunning. And I absolutely love that you did this! Just texted Alex the recipe– we’re going to grill it as soon as we’re living together this summer!
Thanks Sarah! It’s definitely a recipe to share with one you love who loves garlic :)
Tamar
Next time I grill burgers (yes, I’m the griller at my house!) I’m trying French bread. Thanks for the tip! These look delish!
You go Tamar! Glad to hear you’re a grill wielding girl. The French bread is so good with the burgers. Be sure to remember to smash it a bit after slicing it in half.
Bobbi from Bobbi's Kozy Kitchen
WOW look at all of that melty cheesy goodness! I love the addition of garlic. I can bet they are over the top good!
I don’t think I can ever have a burger minus the cheese, it’s like peanut butter without the jell. Thanks Bobbi!
Brenda @ a farmgirl's dabbles
Ahhhhh…that awesome smell of smoke from the grill. One of the best scents ever! Goooorgeous garlicky burgers, Heidi!
The only time I don’t like the smell of smoke from the grill is when it isn’t my grill! Thanks Brenda!
Jenny Flake
Ok, now I’m crazing burgers! These look terrific!!!
Cori
YUM! This serves two people??? Eeeee!!!! I’m making them this week.
I’d love to hear how it turns out Cori, or tag it on Instagram with #foodiecrusheats!
Saayed khan
Wow what a great recipe! I used our George Foreman grill for this and just cooked them for 6 minutes…no need to flip (I love that indoor grill!). I like the fact that I had all the ingredients…