Fancy recipes have their place, but sometimes you just want a juicy burger. My Garlic Butter Bacon Cheeseburger takes it old-school with delicious compound butter, crisp bacon, and a perfectly seasoned patty. I guarantee you’ve never had a burger this good before!

Burgers are one of my favorite things to cook on the pit. They’re simple, delicious, and always a crowd-pleaser. You'll adore this tasty burger recipe if you like diner-style burgers with BBQ flair. Try it for yourself, and let me know what you think!

Garlic Butter Bacon Cheeseburger Recipe | Heath Riles BBQ

If you’re new to grilling, simple recipes will boost your confidence. This decadent burger comes together in a snap, but your return on investment is high. This is a great recipe to serve at a family picnic or on gameday.

The Ingredients

This recipe comes together with less than ten ingredients found in most pantries. No special orders here! If you don’t already have these things on hand, here’s what you need to add to your shopping cart.

Ground chuck. I used 80/20 ground chuck. I love this combination because it has just the right amount of fat to render on the pit. Burgers end up juicy and tender, without fail. The amount will vary based on how many burgers you want and how big you make them. I made my patties ½ pound.

Heath Riles BBQ Everyday Rub. My Everyday Rub is delicious on french fries, burger meat, pork, chicken, and just about anything else. This rub is salt and pepper on steroids, mixed with garlic and other secret ingredients. I’m never without this rub; I know it’ll be a staple in your kitchen.

Heath Riles BBQ Garlic Butter Rub. This tasty blend combines my Garlic Jalapeño Rub with other garlic and butter notes. The result is a savory seasoning with just a hint of spice on the back end.

Thick sliced bacon. I prefer thick-sliced bacon because it holds up better in the oven. I added a sprinkle of my Hot Rub to take this garnish up a notch. It gave the bacon the right kick without overpowering the natural flavors.

Compound butter. This fancy condiment is really just butter mixed with garlic and a little seasoning. It adds moisture to the burgers and gives them a gourmet touch. You can also use this compound butter to make your own garlic bread.

Buns and toppings. The burger pictured uses a brioche bun. This fabulous option holds up well, even if you like to load your burger with toppings. Speaking of toppings, some of my favorites are cheddar cheese, lettuce, tomato, ketchup, mayonnaise, and pickles.

The Smoker Setup

Cast Iron Cooker. I used the Goldens’ Cast Iron Cooker for this recipe. I love this setup because it lasts for years and holds its heat. This pit has plenty of room for prepping meals and even includes a searing plate, which works great for steaks and burgers.
Charcoal. I stoked the Goldens’ with Royal Oak Charcoal and Tumbleweeds. This winning combination creates a pure smoke with no fillers. The Tumbleweeds get the fire hot, fast. You'll love this brand if you’re trying to cut down on chemicals.

The Process for Making Garlic Butter Bacon Cheeseburgers

You can find a detailed demonstration of this recipe in the video and recipe card at the bottom of this post. For now, here’s a quick overview of how I pulled this meal together.

Make the compound butter. I prepped my compound butter first so it could harden in the fridge. I combined a stick of butter, minced garlic, and a sprinkle of Garlic Butter Rub until smooth. I let the mixture chill while I made my burgers.
Cook the bacon. I preheated my oven to 400℉ and laid my bacon on a sheet pan. I sprinkled the bacon with a little Hot Rub and cooked it for 25 minutes until crisp.
Season. I formed my ground chuck into ½ pound burger patties and seasoned them with my Everyday Rub, followed by Garlic Butter Rub. I flipped the burgers and repeated the process. I let the burgers sweat in while I fired up the grill.
Fire up the Grill. I stoked the Goldens’ with Royal Oak Charcoal and Tumbleweeds and created a two-zone fire. My fire was small because I was only cooking a few patties.
Grill the burgers. I laid the burgers directly on the grill grates. I flipped them once, then topped them with my compound butter. I repeated this process four times, basting with butter until the burgers were almost finished. The last time I added compound butter, I set a cheddar slice on top of the patty.
Build the burgers. Once the cheese melted, I removed the burgers from the grill. I toasted brioche buns and added a smear of mayo. Then, I laid lettuce and onion over the top, followed by a patty, bacon, and tomato. The cherry on top is a sprinkle of my Everyday Rub and a little more mayo. The only thing left was to dig in!

The Results

These burgers were juicy, garlicky, and perfectly seasoned. The natural flavor of the beef shone through, complemented by the delicious spices in my rubs. I highly recommend cooking your bacon the way I did. It adds so much to this meal!