I'll vouch for that! The only flaw I can find with my personal favorite, the A-1 Peppercorn Steak burger, is that there's not nearly enough A-1 Sauce on it. I always ask for a bottle of it on the side!
A trick I learned years ago is to mix Dale’s steak sauce, onion, green pepper, and garlic, chopped fine, and Adolph’s meat tenderizer, into the leanest ground round you can get the meat market to sell to you. Add one fourth cup of finely ground up chicken stove top stuffing and need the stuff together really well, then place in a gallon zip lock bag and refridgerate for two days before rolling the mix into patties for grilling. The enzymes in the Dale’s and Adolph’s will yield the most tender meat you’ll ever eat.