How to Make the BEST Backyard Burger!

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Want to make a backyard burger people actually remember? Bad Byron Chism walks you through his complete method.

This cut gets straight to the ingredients, techniques, temperatures, and timing. You’ll see how Byron chooses the bun and toppings, mixes the sauce and Worcestershire butter baste, keeps the beef cold, forms the patties without overworking them, builds the burger, and finishes it with a short steam and rest.

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⏱ CHAPTERS
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0:00 — Meet Bad Byron & the Memorable Burger Goal
0:21 — Kamado Joe at 240°F
0:46 — Ingredients & Burger Build
3:57 — Why Grind Your Own Beef?
4:48 — 80/20 Chuck & 1-Inch Cubes
5:35 — Keep the Meat and Grinder Cold
6:38 — Never Season Ground Beef Early
6:59 — Two-Pass Grind: 7 mm → 4.5 mm
7:59 — Portion 4.5 oz Patties
8:24 — Form Gently—Don’t Overwork
9:23 — Season Right Before Cooking
10:08 — Grill at 240°F
10:22 — Baste the Buns & Add Sauce
10:59 — 4 Minutes Per Side / Finish at 160°F
11:23 — Crosshatch, Baste & Flip
11:58 — Add the Onions
12:24 — Add Cheese at 155°F
12:43 — Wrap, Steam & Rest
13:22 — Flash on the Grill for 40 Seconds
13:59 — Taste Test
14:36 — Next Cook & Butt Rub Club

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