I use the 80/20 mix for my burgers… Nothing special in handling them, I form the patties I want, take a spoon to indent the center (reduces shrinkage), season with Lawrys Seasoning salt on both sides and toss them on the grill… Minimal flipping! 3 at the most! Then I use my meat probe and soon as they hit 165 I pull them off the grill… Never come out dry and always juicy…