Over the pandemic I found and fell in love with cooking A5 Wagyu steaks at home. I've now ordered enough that they send me free ground wagyu beef with my orders, so I guess its time to make some bergers. Anyone have experience with this? Thoughts on the best preperation method? Straight grill over charcoal sounds good but might lose too much of the fat/juiciness. Seared in cast iron could preseve the juices, but seems like it wouldn't add as much flavor as charcoal or even a treager.