A pound of 80/20 beef, with salt, pepper, rub, and EVOO, split into four patties, gently flattened. Reverse sear and some melty Swiss cheese. Topped with a mushroom gravy (shrooms, S&P, a bit of Worchestershire, butter, flour, beef stock and a hint of heavy cream) on toasted buns. Not a burger month entry, but maybe worthy...