I have done a number of sausage fatties, but not a ground beef yet. I want to try a bacon cheeseburger fattie tonight. Stuffed with cheese, onion, and pickles. Normally i take it to 165 (sausage). What temp should i take the ground beef to? That seems too high and will be dry. Can i take to 150 internal and pull to rest a bit? Or do i need to get to 160? I mean normally i eat my burgers around med. Also, should i go for a higher fat content for the fattie? 70/30 maybe if i can find it?