I recently started on the grill at a brand new restaurant serving local grass fed burgers. Having never worked with this product before I have found the results to be so so. The beef has great flavor but the lower fat content causes our 7oz burgers to develop a crusty char on the outside for even a mid rare temp and even a medium+ is a little dry inside. We also cure and slow roast our own pork belly and end up with several quarts of fat in the process. You can see where my mind is going. Has anyone tried adding fat to leaner grass fed ground beef? I am going to experiment with it on Saturday since I will be first in so I will post the results. I am hoping the pork flavor and spices from the cure we use won't be too noticeable and ideally I can find a perfect fat balance. Any other tips to improve the burgers are welcome. We already put sweated onions, salt and pepper in our mix. I don't like the onions but I imagine they are there for moisture.