{"id":2942,"date":"2010-05-03T13:30:16","date_gmt":"2010-05-03T20:30:16","guid":{"rendered":"http:\/\/burgersdogspizza.com\/?p=2942"},"modified":"2010-05-03T13:30:16","modified_gmt":"2010-05-03T20:30:16","slug":"i-pop-my-back-yard-burger-cherry","status":"publish","type":"post","link":"http:\/\/www.peterstromquist.com\/?p=2942","title":{"rendered":"I Pop My Back Yard Burger Cherry"},"content":{"rendered":"

\"\"<\/a>Backyard Burgers started in Mississippi, back in the day, and has spread to 20+ states in the South and Middle West. I’ve driven by them on many occasions, but never found myself in close proximity to one at meal time (HEY, I heard that!). <\/strong><\/p>\n

But the other day, I did. Odd, I have no real recollection of where it was. Mississippi, I suspect, on the I-55 corridor, as I know it was prior to my hitting Dyer’s in Memphis<\/a>. I’m gonna take a stab here and say it was Batesville, the casket capital of North America.<\/strong><\/p>\n

BYB’s goal\/motto is to “make burgers as good as you can make in your back yard,” and they might come close.<\/strong><\/p>\n

I went with the standard 1\/3 pound burger, added swiss, and awaited its arrival at my sunny outside table. There wasn’t much traffic at the restaurant, so the food came fast.<\/strong><\/p>\n

The patty appeared hand-formed, and cooked to just past medium.\u00a0 As with so many places, the freshness of the toppings and condiments make the sandwich “special,”\u00a0 but at BYB, the meat is a great grind, tasty, all on its own.<\/strong><\/p>\n

Below is a pic from their website showing a cheeseburger, followed by the pic of\u00a0 mine.\u00a0 You have a choice of fast food burgers in many cities, and where you choice includes BYB,\u00a0 it’s a better bet than most choices.<\/strong><\/p>\n

Back Yard’s Menu<\/a>.<\/p>\n

.<\/a><\/strong><\/p>\n