I love this recipe because it delivers bold flavor without overcomplicating things. The combination of juicy beef, creamy garlic aioli, and buttery toasted buns creates a burger that feels restaurant-worthy right off the grill. I also enjoy how easy it is to scale up for gatherings or cookouts when I want to impress without stress.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Beef: 2 lbs of ground beef 80/20 1 tbsp kosher salt 1 tbsp black pepper 1 tbsp garlic powder
Garlic Aioli: 1 cup mayonnaise 1 tbsp minced garlic 1 tsp lemon juice Salt & pepper to taste
I begin by mixing all the ingredients for the garlic aioli in one bowl and the garlic butter in another bowl, making sure both are well combined. I preheat my grill to high heat, around 400°F, for direct cooking.
Next, I portion the ground beef into balls of about 1/4 pound each and gently roll them without overworking the meat. I place them in the fridge while the grill heats.
I set a cast iron skillet or plancha over the flames and let it heat until it’s slightly smoking. I add a burger ball to the skillet, place parchment paper on top, and firmly press it down with a spatula until smashed thin.
I season the patty with salt, pepper, and garlic powder and let it cook for 1–2 minutes. I carefully flip it, season the other side, add a slice of cheese, and let it melt for another 1–2 minutes before removing the patty to rest. I repeat this process with the remaining patties.
I dip the cut sides of the burger buns into the garlic butter and toast them over the fire until golden.
To assemble, I build the burgers with the bun upside down, spread on garlic aioli, add one or two patties, and finish with more aioli. I give the assembled burgers a final toast in the skillet, then serve them hot.
Servings and Timing
I make this recipe to serve 4 people. Prep time takes me about 30 minutes, cook time is another 30 minutes, and the total time comes to roughly 1 hour.
Variations
I sometimes add caramelized onions for extra sweetness or swap American cheese for cheddar when I want a sharper bite. When I’m feeling extra indulgent, I double the garlic butter and brush it onto the patties themselves. I also like adding a pinch of chili flakes to the aioli for subtle heat.
Storage/Reheating
I store leftover patties separately in airtight containers in the refrigerator for up to 3 days. When reheating, I warm the patties gently in a skillet and toast fresh buns with garlic butter for the best texture.
FAQs
Can I use a different fat ratio of beef?
I prefer 80/20 for juiciness, but leaner beef works if I’m careful not to overcook it.
Do I need a grill for this recipe?
I make this entirely on the stovetop with a cast iron skillet when grilling isn’t an option.
Why smash the burgers?
I smash them to get crispy edges and faster cooking with maximum flavor.
Can I make the garlic aioli ahead of time?
I often make it a day ahead and keep it refrigerated until ready to use.
What buns work best?
I like soft brioche or classic hamburger buns that soak up the garlic butter.
Can I add toppings?
I enjoy adding pickles or grilled onions depending on my mood.
How do I avoid sticking?
I make sure the skillet is hot before adding the beef and avoid moving it too early.
Is this burger very garlicky?
I find it bold but balanced, perfect for garlic lovers.
Can I double the recipe?
I double it often for gatherings and prep extra garlic butter for later use.
Can I make this ahead for a crowd?
I prep the aioli and butter in advance and cook the burgers fresh for the best results.
Conclusion
This Garlic Butter Burger is one of my favorite ways to elevate a classic burger into something unforgettable. I love the crispy beef, melted cheese, and layers of garlic flavor that make every bite rich and satisfying, and it’s a recipe I turn to whenever I want a truly indulgent meal.
An indulgent garlic butter burger made with crispy smashed beef patties, melted American cheese, creamy garlic aioli, and buttery toasted buns for a rich, restaurant-style experience at home.
Ingredients
2 lbs ground beef (80/20)
1 tablespoon kosher salt
1 tablespoon black pepper
1 tablespoon garlic powder
1 cup mayonnaise
1 tablespoon minced garlic
1 teaspoon lemon juice
Salt, to taste
Black pepper, to taste
1.5 cups unsalted butter, melted
2 tablespoons minced garlic
1.5 tablespoons chopped parsley
8–10 slices American cheese
Burger buns
Instructions
In a bowl, mix mayonnaise, minced garlic, lemon juice, salt, and pepper to make the garlic aioli. Set aside.
In another bowl, combine melted butter, minced garlic, and chopped parsley to make the garlic butter.
Preheat a grill to high heat (about 400°F) or heat a cast iron skillet over high heat.
Divide ground beef into 1/4-pound balls without overworking the meat.
Place a beef ball onto the hot skillet, cover with parchment, and smash firmly with a spatula.
Season with salt, pepper, and garlic powder. Cook 1–2 minutes until crispy.
Flip, season again, add cheese, and cook another 1–2 minutes until melted.
Remove patties and repeat with remaining beef.
Dip cut sides of buns into garlic butter and toast until golden.
Assemble burgers with garlic aioli, one or two patties, and additional aioli if desired.
Optionally toast assembled burgers briefly before serving hot.
Notes
Use 80/20 beef for the juiciest burgers.
Cast iron skillets work perfectly if a grill is unavailable.
Garlic aioli can be made up to a day in advance.
Add caramelized onions or chili flakes for variation.
