The Best Garlic Burgers EVER

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.

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 notorious The Cotton Bottom Inn. I don’t know if anyone actually comes for the beer, and I highly doubt it’s for the ambiance. No. It’s the garlic burgers they’re known for. They’re legendary. In fact, I don’t think I’ve EVER seen ANYONE order anything else.

And like the success of all legends, their recipe is top secret. But. I’ve cracked the code, and this is it.

Thinner is Better but More Garlic is Best

One of my theories has been 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 are more pronounced because there isn’t as much area or meatiness to 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 might seem like you’re adding lot, but once you load on all the toppings, you’ll taste why you didn’t want to be stingy.

There are a few key rules when 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 extra calories somewhere else during the day, maybe forget the vanilla latté 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.

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.

But Where’s the Bun?

The most unique part of 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. 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.

How to Accessorize

The accessories to this burger are standard but there are several essential 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 side for a little more crunch and pucker.

Recipe Ideas to Serve With Your Burgers

• 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 on Instagram with #foodiecrusheats.

4.73 from 47 votes

The Best Garlic Burgers EVER

These 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.

Print SaveSaved!

Course Main Course, Sandwich

Cuisine American

Keyword burger

Servings 2 burgers

Ingredients 

½x1x2x3x

• 1 ¼ 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 Cowboy® 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.

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• Bacon Cheddar Chicken Burgers
• Korean BBQ Burgers 3 Ways
• Bacon Double Cheddar Cheeseburger
• Greek Turkey Burgers

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