I actually have already figured out how to make the patties but I might change up so I could do LARGE batches. The grain direction thing sounds like a plus. I could make a form to fit them in and freeze/slice but for now here is how I do them: Place 1/3 of the meat (24oz/1.5lb yes 18 burgers per pound...) into 1G bags and roll flat with a rolling pin and freeze. When cooking, cut the bag off and cut into 9 squares. Perfect size, also 3 bags yield 27 patties and GFS slider rolls are 24 per pack. Allows for a few doubles or mistakes. We did McD's Thursday as momma was sick so not jonesing for burgers. As of late, I think there has to be some processing going on since I tried plain burger and they just fell apart. I am thinking 73/27 or 70/30 if I can find it GB and no seasoning BUT give it a good hand mix to extract some protein and improve bonding and proceed to patties. That is how I ended up emulsifying. Worked well but chewy like I said. We're getting somewhere I think! Funny story, I would usually make a run for WC for my birthday back when there was one an hour away. People would ask how I was celebrating my birthday? I would say visit a few microbreweries in Cleveland area and dinner at Chateau D'Blanc (white castle in french and since I studied french so it sounds real legit). WOW, is it expensive? No, surprisingly cheap. LOL.