Garlic Butter Burger

The toasted bread is the perfect complement to the perfectly cooked 80/20 beef, American cheese, and homemade aioli sauce.

5 from 1 vote

Garlic lovers, fire up your Breeo, because this Garlic Butter Burger recipe inspired by Steak and Shake is the ultimate bite.

Prep Time30

Cook Time30

Total Time1

Course: Dinner, Lunch

Cuisine: American

Servings: people

Author: Derek Wolf

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!

Notes

Pro-Tip: Double the Garlic Butter Batch

Double your batch of garlic butter and use it all week—on steaks, grilled corn, potatoes, or even a thick slice of sourdough toast. Blend in some parmesan and basil, and you'll have your own Chef Shamy Garlic Butter spin ready to go on everything.

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