Smash burgers have been my go-to the last year. Make a double with fried onions, hatch peppers, and cheddar or american. I've added pork or beef fat10-15% in the past. The pork can be more sensitive. I haven't had it happen to me, but I've heard it can go rancid faster than beef fat for some. That being said, my meat processor adds 15% pork fat. This year I added fat to half my ground and no fat in the other. Going forward, I'll stop adding fat for health and use egg as a binder for burgers, otherwise, most of our ground goes in chilli, tacos, bolognese, etc.
