I use lamb recipes for my grassfed beef. I would chop up those burgers and add them to a tomato sauce. Or mix with bread pieces to stuff summer squash. The flavor makes a little meat go a long way. DH grew up on wild game, so he grills a steak on high heat, pink inside. Too strong for me.

Try it in a lamb korma recipe. Or Mexican birria. Thai beef salad (marinate beef, then grill, and then the salad gets a dressing). Strongly flavored meat with more 'texture' are why these recipes were invented!