Backyard Burger Legend — CJ’s No-Fail Grill Blueprint

Backyard Burger Legend — CJ’s No-Fail Grill Blueprint

Hey—Chris here. I’m opening up this corner of the site to share the stuff I like: simple advice, sometimes “shitty but delicious” recipes, and the odd new drink. I needed this kind of no-BS help once and couldn’t find it, so I’m putting it here. My buddy CJ the Skeleton helped me open up a little—and today he’s showing you how to build a burger that always hits.

 



WHY THIS BURGER SLAPS

— 80/20 beef for real juice

— Salt & pepper only so the beef stays the star

— Toasted brioche bun so nothing gets soggy

— Smoked cheddar for that campfire vibe


QUICK STATS

— Yield: 4 burgers

— Prep: 10 minutes

— Cook: 8–10 minutes

— Skill: Easy


INGREDIENTS

• 1.5 lb 80/20 ground beef (divide into 4 equal balls)

• Kosher salt & freshly cracked black pepper

• 4 slices smoked cheddar

• 4 brioche buns, split & lightly buttered

• Optional stack: dill pickle chips, red onion rounds, tomato slices, crisp lettuce, mayo/mustard


GEAR

• Charcoal grill or cast-iron skillet

• Charcoal chimney + briquettes (if grilling)

• Burger press (or your palm)

• Instant-read thermometer

• Sturdy spatula & grill brush


METHOD (CJ’s step-by-step)


  1. Heat — Build a two-zone charcoal fire (hot side / cool side). If using cast iron, preheat the skillet over medium-high until it shimmers.
  2. Form — Gently press each beef ball into a 4–4.5” patty. Don’t overwork it. Thumb-press a small dimple in the center so it doesn’t dome.
  3. Season — Salt & pepper both sides right before they hit the heat.
  4. Sear — Cook 3–4 minutes on the hot side (or in the skillet) until the bottom has a deep crust. Flip once.
  5. Cheese — Add smoked cheddar during the last minute.
  6. Finish — Move patties to the cool side to hit your target temp (see below). Toast buns cut-side down 20–40 seconds.
  7. Build — Bottom bun → sauce → lettuce → tomato → patty w/ cheese → pickles/onion → top bun.
  8. Rest — 2 minutes. Then crush.


TARGET TEMPS (instant-read)

• Medium-rare: 130–135°F (54–57°C)

• Medium: 140–145°F (60–63°C)

• Medium-well: 150–155°F (65–68°C)


CJ’S DAD TIPS

• Salt late so patties stay juicy.

• Don’t smash after the flip—you’ll press out the good stuff.

• Butter the buns for structure and flavor.

• Pickles twice: one under and one over the patty for snap in every bite.


MAKE-AHEAD & LEFTOVERS

• Fridge: Patties keep 24 hours (wrapped). Cooked burgers up to 3 days.

• Freeze: Raw patties 2–3 months between parchment; cook from frozen with +2–3 min per side.


NUTRITION (rough, per burger w/ bun & cheese)

~650 kcal • 40g protein • 34g fat • 38g carbs (varies with toppings and bun)


SHOP THE WHOLE LIST IN ONE CLICK (Amazon)

Use this link for ingredients + basic gear (80/20 ground beef, brioche buns, smoked cheddar, pickles, condiments, burger press, instant-read thermometer, cast-iron skillet, chimney, briquettes, grill brush):

https://www.amazon.com/s?k=80%2F20+ground+beef+brioche+buns+smoked+cheddar+kosher+salt+black+pepper+dill+pickles+red+onion+lettuce+tomato+burger+press+instant+read+thermometer+cast+iron+skillet+charcoal+chimney+charcoal+briquettes+grill+brush


FINISHED BURGER PHOTO

Backyard Burger Legend — 

CLOSE IT OUT

Grill. Chill. Repeat. When you make it, tag @grillchillgear so CJ can repost your masterpiece.

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