OK, I made 1/2 lb burgers, cooked to medium rare-nice large grind on the meat.  Salt and pepper, done in a dry cast iron pan.  Served with sauteed onions, jack cheese melted on top when I flipped to the second side, covered the pan.
 
Results?  I preferred the larger grind texture to the preformed patties from LaFrieda, but the taste was a bit less beefy from the more expensive custom blend pattys.  Both were equally juicy. For me the price/benefit ratio goes to the black angus meat sold by the pound.