When it comes to homemade burgers, I’ve got a lot of favorites, but this Garlic Butter Burger is one at the top. Inspired by the classic Steak ‘n Shake Garlic Burger, this version is totally leveled up with a creamy garlic aioli, rich compound butter, and juicy smash burgers seared to perfection over open flame on my Breeo.
We’re loading garlic into every single layer—from the buttery goodness in the bun to the crisp edges of the thin patties. And trust me, the flavor doesn’t just show up—it kicks down the door and announces itself.
Whether you’re cooking for a crowd or making the ultimate burger night at home, this one’s guaranteed to be a new go-to. It’s bold, indulgent, and packed with next-level garlic flavor in every bite.
Post sponsored by Breeo.
I’m also stoked to be using the Breeo to make this epic burger recipe. Their smokeless fire pit is built for people who want flavor, flame, and function in every meal. From searing steaks to toasting buns, the Breeo undoubtedly helps me create some of my most memorable meals outdoors.
Table of Contents
- Why You’ll Love Garlic Butter Burgers
- Garlic Butter Burger Ingredients Round-Up
- How to Make the Garlic Butter Burger
- Pro-tip: double your garlic butter batch
- What to Serve with Garlic Butter Burgers
- Leftovers & Reheating Instructions
- More Smash Burger Deliciousness
- FAQs for Garlic Butter Burger
- HONEY INFUSED. FLAME PERFECTED.
- Garlic Butter Burger Recipe
Why You’ll Love Garlic Butter Burgers
Let’s be honest: a garlic butter burger just makes sense. You’ve got the richness of the melted butter with garlic, the creamy tanginess of the garlic aioli, and all of it wrapped up in a seared, juicy beef patty that’s smothered in melted American cheese. Those crispy edges alone make my taste buds happy.
We’ll dip the buns in our compound garlic butter before searing, because it gives that golden, crispy, toasted outside and a tender, soft bun center. That’s where the gourmet burger magic happens.
And if you’re filming a recipe for TikTok – make this one. The sear. The cheese pull. The smashed patties sizzling on a hot pan—yeah, it’s a full-blown show.
Using the Breeo here also makes a huge difference. The live fire adds a smoky edge that you just can’t fake. If you’ve been looking for a burger that brings that steakhouse flavor into your backyard, this is it.
If you’re craving more bold burger recipes that are super easy to make on the Breeo, check out: Cowboy Butter Burgers, Choripan Burger, and the Chimichurri Burger.
Garlic Butter Burger Ingredients Round-Up
- Burger Patty Beef — Grab some 80/20 ground beef to make sure every meat patty is juicy and flavorful. For seasonings, you can keep it simple with kosher salt, black pepper, and then garlic powder. Or, grab some of my Cowboy Butter seasoning. If you want to add another flavor twist, onion powder and a splash of Worcestershire Sauce would add even more depth.
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- Garlic Aioli — This easy homemade burger sauce blends mayo, minced garlic, lemon juice, salt, and pepper.
- Garlic Herb Butter — Melted unsalted butter is mixed in a small bowl with minced garlic and chopped parsley.
- Burger Build — All that you need now is some burger buns and some American cheese for the top of each burger. I went with a Texas Toast style bread and it was freakin’ delicious.
It’s always wild how a few simple ingredients can come together to create something so unforgettable. Knowing that you make it all happen right on your backyard grill or fire pit is also the best feeling. Especially if you’re using a Breeo to get that perfect live-fire sear. Now, without further ado, let’s walk through the easy steps to garlic burger bliss.
How to Make the Garlic Butter Burger
First, start by whipping up your garlic aioli and compound butter. You’ll need two separate bowls: one for the aioli (just mayo, garlic, lemon juice, salt, and pepper), and then one for the garlic butter (melted unsalted butter, garlic, and parsley). Keep them both covered with plastic wrap and chilled until you’re ready, because freshness is key.
Pro-tip: double your garlic butter batch
Double your batch of garlic butter and then use it all week, because it goes great on steaks, grilled corn, potatoes, or even a thick slice of sourdough toast. Also, consider blending in some parmesan and basil, and you’ll have your own Chef Shamy Garlic Butter spin ready to go on everything.
Breeo Time
Preheat your Breeo or grill to medium-high heat (around 400F) for direct cooking. Grab your ground beef and form it into loose balls—about ¼ lb each. You should get 6–8, depending on how big you go. Next, toss them into the fridge, because firm is best.
Set a cast iron skillet, plancha, or griddle over the open fire until it’s hot and just starting to smoke. Then, add one burger ball at a time, press it flat using a burger press or spatula with a piece of parchment paper between the tool and the meat. This helps you get that signature classic smash burger crust.
Now hit it with your burger seasonings—a sprinkle of salt, pepper, and then some garlic powder on each side. Alternatively, you can make seasoning easy with my Cowboy Butter Rub!
After about 1-2 minutes, flip it, season the other side, and immediately top with the American cheese. Let it melt for another 1-2 minutes, then pull it off and let it rest.
Next, throw your bacon on and cook until crispy, then dip your burger buns (brioche buns or Texas Toast style) into the garlic butter—yes, bottoms and tops—and toast them in the skillet or over the fire until they’re perfectly golden brown.
Time to build: Start with your bottom bun, spread on the garlic aioli, add one or two burger patties, some bacon, a bit more aioli, and top with your top bun, garlic-butter-side up. That’s it. Juicy burger magic.
What to Serve with Garlic Butter Burgers
You really don’t need much to round out this burger—it’s already stacked with flavor. But if you want to go full-on diner mode, a side of French fries or crispy onion rings is a no-brainer. A cold beer or a classic root beer float just seals the deal.
And for the extreme garlic lovers out there? Serve it with roasted garlic cloves on the side for a buttery, spreadable add-on. This is also a killer burger to pair with fire-grilled veggies or even some smoky mac and cheese. Think comfort food, dialed all the way in.
Leftovers & Reheating Instructions
If you somehow end up with leftovers, store your burger patties and buns separately in an airtight container. The garlic aioli can be stored in the fridge for 2–3 days, and the garlic butter? That stuff keeps beautifully—use it on steak, toast, or grilled corn.
To reheat, place your burger meat back in a skillet over medium heat and cover it loosely to help retain moisture. Toast the buns fresh with more softened butter or leftover garlic butter for that same-day crisp.
Avoid microwaving the full burger assembled—it’ll ruin the texture of your soft bun and overcook the meat. Trust me, a hot pan is your best friend here.
More Smash Burger Deliciousness
FAQs for Garlic Butter Burger
You can, but I wouldn’t. The 80/20 gives you that ideal fat content for juicy burgers. If you go lean, be extra careful not to overcook it past the safe internal temperature.
Yes! While American cheese melts perfectly for that classic diner effect, you can use cheddar cheese or even provolone if you want to switch it up.
Keep your compound butter in an airtight container in the fridge. It’ll last up to 1 week, or longer if you roll it in parchment and freeze it.
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HONEY INFUSED. FLAME PERFECTED.
- HONEY SWEETENED
- CAYENNE KICK
- SMALL BATCH
Garlic Butter Burger
Ingredients
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
Garlic Butter:
- 1.5 cup Unsalted Butter melted
- 2 tbsp Minced Garlic
- 1.5 tbsp Chopped Parsley
Burger:
- 8-10 American Cheese Slices
- Burger Buns
Instructions
- In two separate bowls, mix together all the ingredients for the Garlic Aioli and Garlic Butter.
- Preheat your grill to high heat (around 400F) for direct cooking.
- Grab a handful of ground beef (around 1/4 lbs… ish) and gently roll it into a ball. Repeat this for 6-8 balls or until you’re out of meat. Place them in the fridge until ready to cook.
- Add a cast iron skillet or plancha over the flames to preheat until it's slightly smoking.
- Add a burger ball to the skillet. Place a piece of parchment over the top and then firmly press with the spatula until the burger is “smashed” on the skillet.
- Next, season the patty with salt pepper and garlic. Let cook for another 1-2 minutes.
- Carefully flip the burger patty over and then season the new side with salt, pepper and garlic. Top with a slice of cheese and let melt for 1-2 minutes. Once melted, pull off and rest. Repeat for the rest of your patties.
- Finally, add your bacon to the skillet and cook to your desired crispiness.
- Dip the inside of the burger buns into the garlic butter and toast over the fire. Then, build your burger with the bun upside down, garlic aioli, 1-2 burger patties, bacon and more aioli.
- Add the burgers to the skillet and toast the buns. Once golden brown, serve and enjoy!
The garlic bread texture of the bun and the aioli just take this recipe over the top!