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I've made 80/20 1/3lb hamburgers several times on the Egg. (Large facing North with Wicked Good at 650*)
They taste great. Juicy etc.
I use a press to shape the patty. I'm looking to make uniform burgers.
They seem tought.
I've read they get tough if they are handled too much and I've read they get mushy if they are handled too much.