There is no need to mix with beef fat. The secret is to not try to flip the burgers until they are nearly done on one side. Otherwise they will fall all apart. As far as a great recipe, I like to mix the burger with a little Worcestershire, salt, pepper, and garlic powder (whatever you do to beef burgers) and the best part is the cheese. I make a 3/8" patty about as big as my hand, then put a slice of cheese on it, then another patty on top, and pinch the edges together. I also put a slice of cheese on the burger at the end just like making regular cheeseburgers. This makes an amazing burger.