Pitmaster Makes Perfect Burger
Barrett Black makes the ultimate backyard burger: juicy, smoky, and well-done without compromise. Here's how to do it right.
Watch the Video
.svg)
There's nothing fancy about this burger. No foie gras, no brioche, no sous vide. Just a classic, grilled, well-done burger that tastes like every great backyard party you've ever been to. And it's made the same way Barrett Black, fourth-generation pitmaster at The Original Black's BBQ, does it.
This is how to do a well-done burger right—juicy, flavorful, nostalgic.
The Secret? Layers of Flavor Before It Even Hits the Grill
Barrett starts with fresh ground chuck (85/15), never the tube stuff. Then he makes a panade—two slices of white bread soaked in whole milk—and mixes it into the beef. Why? It locks in moisture and adds fat that stays in the meat during the cook.
Then comes the flavor bump:
Brisket fat.
Straight from the smoker, saved from our brisket trimmings. You don't have that? Use bacon fat. It's about adding depth, smokiness, and richness.
Next, a heavy hit of salt and coarse black pepper—just like we use in the restaurant. Mix everything gently to preserve those air pockets inside the beef. That's where the fat and juice hide.
Forming the Patties
- Shape big patties—bigger than you think. They shrink.
- Press a slight indentation in the center to prevent puffing.
- Keep them loose, not overworked.
These are party burgers, built to hold their own under cheese, pickles, sauce, and any toppings you love.
Grilling Like a Pitmaster
Barrett uses a two-zone grill—coals on one side, open space on the other. He oils the grates like cast iron, so nothing sticks and all the flavor stays on the meat, not the grill.
Sear the patties right in the heat sweet spot. Let the crust develop. Let the fat hit the flames. Let that backyard flavor build naturally. He's not chasing a perfect pink center—he's chasing perfect taste.
Finishing Touches
- Rest the burgers. Always.
- Use a soft, absorbent bun.
- Slice of American cheese—because some things don't need improvement.
- Add sharp onions, sour pickles, and Barrett's wildcard: chili lime chicharrón for crunch and acid.
- A drizzle of his grandmother's barbecue sauce for that final hit of contrast.
Then smash it together. That's the bite. Juicy, smoky, salty, crunchy, soft, sharp. Everything at once.
This Is a Burger That Tastes Like Summer
It's not about chasing trends or showing off your level of expertise. It's about building something simple and dang near perfect with what you've got—especially when you're cooking for a crowd, a party, or just your own craving.