I finally got around to trying a Juicy Lucy tonight.
85% lean ground beef from Costco was doctored up with a couple slices of ground-up bacon, a couple cloves of garlic, and--of course--fish sauce instead of plain old salt. For each burger I made 2 4 oz patties, sandwiching about 1.5 oz of pepper jack cheese. I just pinched the edges together and reshaped each patty into a nice fat disc.
The burgers went on at about 450F direct for approximately 6 minutes per side (145F internal). A few more slices of bacon kept the beef company in the cherry wood smoke. I was worried about the patties falling apart, but they held together just fine.
Condiments were Tabasco mayo, fresh onions, avocado, and Melinda's habañero ketchup. Sadly I was out of garlic dill pickle slices, but it was already a riot of flavor.
It really didn't take much longer to make Juicy Lucy patties and I am sure I will do this again.