In a mixing bowl, mash together torn white sandwich bread, homemade BBQ sauce, minced garlic, and your seasonings until you achieve a chunky paste.

Gently fold the cold 80/20 lean ground chuck into the prepared panade, mixing just until combined.

Divide the meat mixture into four equal portions and roll them into loose balls. Flatten each ball into a patty shape about ¾ inch thick.

Refrigerate the formed patties for at least 15 minutes to maintain shape and moisture.

Preheat your grill or skillet to medium-high heat, and cook the patties for 3-5 minutes on each side.

While the burgers cook, toast your hamburger buns until golden brown.

Once the burgers are grilled, assemble each patty on a toasted bun with additional BBQ sauce and toppings.