Dinner

Creamy Garlic Burgers with Easy Sauce Recipe

ByZoe Lane November 13, 2025November 13, 2025

Introduction

These creamy garlic burgers with an easy, luscious sauce are a delightful twist on a classic favorite. Juicy beef patties paired with a rich garlic sauce make every bite irresistibly flavorful. Perfect for a quick weeknight dinner or casual weekend cookout!

A close-up view of a burger with three main layers: a shiny, golden-brown top bun with a smooth texture, a thick beef patty cooked with grill marks, and a creamy white sauce with visible green herbs that drips slightly over the patty and onto the bottom bun, which is light golden and soft. There is another similar burger slightly blurred in the background, all placed on a white plate on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground beef (80/20)
Salt and pepper to taste
4 sandwich buns (brioche preferred)
1 cup mayonnaise
1/2 cup sour cream
3-4 garlic cloves, minced
1 tbsp fresh lemon juice
1 tsp dried dill or 1 tbsp fresh dill, chopped
1/4 tsp black pepper
1 tbsp olive oil or butter

Instructions

Step 1: Preheat your skillet or grill pan to medium-high heat. Season the ground beef with salt and pepper, then gently form it into four equal patties. Make a small indentation in the center of each patty to help them cook evenly.
Step 2: Add olive oil or butter to the hot skillet and place the patties inside. Cook for about 4-5 minutes on each side until they reach your desired doneness. Remove from heat and let the patties rest.
Step 3: In a medium bowl, combine mayonnaise, sour cream, minced garlic, lemon juice, dill, and black pepper. Mix until smooth and creamy. Taste and adjust seasoning if needed.
Step 4: Toast the sandwich buns by placing them in the hot skillet for 1-2 minutes or bake in an oven preheated to 350°F (175°C) for about 5 minutes until golden brown.
Step 5: Spread a generous amount of the creamy garlic sauce on the bottom bun. Add a burger patty, top with more sauce if desired, and cover with the top bun.
Step 6: Serve the assembled burgers immediately and enjoy!

Tips & Variations

For juicier burgers, avoid overworking the meat and make a small indentation in the center of each patty before cooking.
Try using ground turkey or chicken for a lighter variation; just cook thoroughly to a safe internal temperature.
Swap brioche buns with whole wheat, pretzel buns, or lettuce wraps for different textures or lower carbs.
If avoiding dairy, substitute mayonnaise with vegan mayo and sour cream with coconut yogurt; Greek yogurt works well for a thicker sauce.
Use garlic powder if fresh garlic is unavailable, adjusting about 1/8 teaspoon per clove.
Fresh dill is best for brightness, but parsley, chives, or dried dill can be used as substitutes.

Storage

Store any leftover garlic sauce in an airtight container in the refrigerator for up to 3 days. Stir well before using as it may thicken when chilled. Leftover cooked burgers can be refrigerated for 2 days and reheated gently to retain juiciness, but the sauce is best used fresh.

How to Serve

Two juicy burgers are placed on a white plate with a white marbled background. Each burger has a shiny, golden-brown bun on top. Under the bun is a thick, brown grilled beef patty covered with creamy white sauce speckled with green herbs. Beneath the patty is a soft, slightly crispy bottom bun with a light golden color. The close-up view shows the sauce dripping slightly over the patty sides, making the burgers look fresh and tasty. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I Use Ground Turkey Instead of Beef?

Absolutely! Ground turkey makes a leaner burger option. Ensure it’s cooked to an internal temperature of 165°F for safety. You may want to increase seasoning since turkey’s flavor is milder than beef.

How Can I Store Leftover Sauce?

Keep leftover sauce in an airtight container in the fridge for up to 3 days. It may thicken when chilled, so give it a good stir before reheating or using again.