Well today was a big day, as I experienced the Cotton Bottom Inn’s Garlic Burger. Â Experienced is the right way to describe today’s burger because the entire hour was truly a burger experience. Â Cotton Bottom, as it’s called by employees and regulars, is located near the mouth of Little Cottonwood Canyon in Holladay, Utah (official Cotton Bottom Inn address is 2820 E 6200 SÂ Holladay, UT 84121). Â It’s been around for a very long time and although the sign out front is faded and weathered, the burger is as good as ever.
You have to be 21 or older to eat inside because it is a bar but the only thing I saw anybody doing while I was there was eating a delicious garlic burger. Â Cotton Bottom Inn’s cook was Chris Anderson and she’s been cooking these beautifully flavorful garlic burgers for 30 years. Â Her secret? Â The grill. Â The grill’s been cooking garlic burgers for so long that, in her words, “you simply can’t copy the flavor”. Â They use a combination of minced garlic, powdered garlic and fresh garlic to make the secret garlic butter madness that goes into each patty. Â They’ve been getting their meat from the same Wasatch Meat company since the beginning of time and even the secret bun source has been their go-to for nearly half a century.
The bun on the Cotton Bottom Inn’s garlic burger was fresh, chewy (the good kind) and square. Â The garlic flavor was thorough and subtle, not overwhelming. Â The meat was tender and delicious and the cheese worked perfectly with the bun. Â The most interesting thing about the garlic burger was it was more like eating two burger strips because the burger is sliced in half with a square bun. Â At the end of the day, the Cotton Bottom Inn’s garlic burger is a burger you’ll be longing for within a few weeks and it’s no wonder Cotton Bottom is a packed favorite of so many burger lovers. Â Priced at $6.50 for the meal, you should add the Cotton Bottom Inn to your list of places for lunch or dinner!
Contemplating having a second cotton bottom garlic cheeseburger. It seems like the right thing to do. So good!
I rate it 7.9 out of 8 (it’s not big enough), and smothered in Frenches mustard…yum!…;}