Okay i'm sure i'll get some hate mail for this one. 
 
I've recently started experimenting, cooking steaks in garlic butter, it works well! 
Of course the next step is a good ol' hamburger, which i promptly did with a high quality burger made by my old man. 
  
Damn it's good, i very much reccomend it if you like garlic, i'm hooked on this stuff for the moment, maybe i'm pregnant. 
 
Anyone else do this? or perhaps cook their burgers in something else that isn't quite 'normal'?

Sadly, I'm stuck with very little to actually do my experimental cooking with, but that DOES sound delicious.  I think various compound butters are great for adding a new edge to ordinary dishes, and that burger sure sounds good. 
Personally, I whip together a compound butter with garlic powder and parmesan cheese that I fry my grilled cheese in on occasion.  Wonder how that'd translate to a burger.

"@ImperiousRix: Damn that sounds good...it's nearly 2AM here in london and you're making me want to go down to my kitchen and try that. "

When I cook any sort of meat with butter, I often find that it coats too much of the flavor....
 
Or maybe because I usually use sake or some other type of wine to marinate my meat 
Along with some spices, of course
 
Also, I usually cook it raw
If that makes a difference 

Sake-burger? you pick that up in Japan or something? 
 
i've never tried Sake, i'm a tea-totaller but i should try that some time.

I'm not gonna lie...I find garlic butter to be the most off putting thing on our planet earth

Garlic butter is one of those things that seems like a great idea at the time but when you stink for hours after, you regret using it.

" Sake-burger? you pick that up in Japan or something?  i've never tried Sake, i'm a tea-totaller but i should try that some time. "

I like garlic butter and it sounds pretty good as long as it doesn't mask the flavour of the burger too much.

Is it weird that I read this topic title as "Gerard Butler"?

" Garlic butter is one of those things that seems like a great idea at the time but when you stink for hours after, you regret using it. "

" Is it weird that I read this topic title as "Gerard Butler"? "

" Garlic butter is one of those things that seems like a great idea at the time but when you stink for hours after, you regret using it. "

"Is it weird that I read this topic title as "Gerard Butler"? "

you cooked it in a pan with garlic butter? or you topped it with garlic butter? if you topped it with it add a little bit of lemon juice and sun dried tomato to the butter and it compliments the burger nicely

It's fine, but I would recommend that you roast the garlic first to take the edge off it and add natural sweetness to it.
 
Take a big sprig of Garlic still within it's skin, slice the top off so that all the cloves are cut into and exposed. Then sprinkle with a little sea salt on top (it draws the natural glucose sugars out when it roasts) , and pour a good amount of olive oil on top. Let the oil oil seep into all the crevices, rub the oil in with a thumb if you have to. Wash your hands and place the sprig wrapped in  foil in a 200 oven for 45mins - 1 hour, depending on whether it's fan assisted.   
 
When it's done, the garlic will be soft and sweet, it will squeeze out like butter and smell wonderful. You should use a spoon to squeeze it out into a small dish, removing all the skin in the process. Warm unsalted butter in a skillet pan very gently, using a scissor, cut chives into the pan, let them warm and release their flavou,r and do not let the butter burn (very low heat), keep coating the chives butter using a spoon and add a little salt. Now add your roasted Garlic paste, make sure the pan is on low heat and let the garlic melt into the butter very gently, Use a wooden spoon help it to combine. When it has done fully, pour into small ramekin and leave to cool at room temp, before placing in the fridge.  
 
It will keep for as long as amonth if sealed well and kept in the freezer.

" @HandsomeDead said:

" Garlic butter is one of those things that seems like a great idea at the time but when you stink for hours after, you regret using it. "

I couldn't agree more. Garlic butter sounds like a delicious idea, then you use it and it's... well not as good. "

I don't go all the way like Linkyshrinks does, but I've experimented with roasting some garlic before adding it to the pan, as to give the slice of meat (usually steak, but I'll try ground beef sometime) an extra kick.  It's worked for me, definitely.

Garlic, onion and herbs fit perfectly into the mix.

Thanks for the idea, will try it.