Garlic Burger, Cottom Bottom Inn, Salt Lake City, UT

The Cotton Bottom Inn counts as an après spot for both Little and Big Cottonwood Canyons. Their burgers are so good—the bun is pretty much a french roll, and you get two patties drenched in garlic. Downside: they don't have a fryer so you can't get a side of fries. – Rachael Burks

Bag Burger, Bag & Kettle, Sugarloaf, ME
Grease keeps you warm. And Sugarloaf’s Bag & Kettle’s most famous dish, the Bag Burger, is happy to help. It’s a six-ounce ground-beef patty with American cheese on a bun imported from Boston, lettuce and tomato, curly fries, and Bag Sauce—a top-secret concoction. –Sam Bass, editor, Skiing Magazine

The Marilyn, Cochran’s Ski Area, Richmond, VT

The key to a great burger is that the ground beef never has been frozen. Example: The Marilyn, served on busy days and special occasions at Cochran’s Ski Area (vertical drop: 400 feet) in Richmond, Vt. It’s just Costco ground beef, but it’s same-day fresh, and there’s just enough built-up grease on the Cochran’s barbecue these days to give it that smoky deliciousness, but not so much that flare-ups can’t be controlled. Soft bun, American cheese (the orange kind, which is also important). Served with chips and fruit cocktail for five bucks. –Joe Cutts, deputy editor, SKI Magazine

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