I grind my moose 80/20 and that's the way I like beef too. Thick 3/4lb patty with salt, pepper and a bit of garlic powder. Grill it hot and fast till medium. Toasted hard roll with cheddar, bacon, fried onions, fried jalapeños, avacado and bbq sauce. It usually ends up so tall it won't stay together, and the juices soak the bun. One of those burgers that once I pick it up, I'm afraid to put it down.
