I do 1/4 pounders.
I have a burger press, patty papers, and put up a big package in pound portions. Then freeze the patties and vacuum seal for the freezer.
I actually weigh the meat before pressing, and have my press set to make a nice 1/4 pound patty.
I don't Pre-Season. That way the meat is virgin for any dish.
Need a pound? Grab a bag.
Need a half pound? Split off two patties.
Want a double quarter pounder with cheese? No futzing around.
Of course, everybody do your own thang. :wink:
This is mine.