I bought these burgers yesterday and I was pleasantly surprised at how good they tasted. They were thick patties and the flavor is similar to the burgers at Five Guys. I would definitely buy these again.

let me start off by saying, I usually do not buy premade burger patties, however these sounded good. They cooked up thick and juicy. These burgers were absolutely delicious, and I will most definitely buy them again.

Patties were extra thick and flavorful. Although they are marked as "burgers", these easily can be used as a chopped steak. Ate with some grilled veggies. Perfect.

These have a higher fat content than the regular ground chuck that Sam’s used to carry. In having a higher fat content, they shrink a lot. This makes the patties smaller than the buns. I’d rather have the old patties.

I made hamburger steaks instead of burgers due to being large and thick patties. I flattened them out and the cooked perfectly, seared on the stovetop and finished in the oven. Very juicy and tender.

I bought this to test it against other types of ground beef burgers, specifically, ground sirloin, ground round and ground chuck. This is outstanding in terms of its texture and taste. I would highly recommend it.

I bought the Member's Mark Brisket and Chuck Steak Burgers for our weekly grill night and I'm so glad I did! They grilled easily and tasted delicious. Great flavor and price point.

I flattened the patties a little since they were so thick and cooked them on a grill. I could not believe how juicy they were. I was very impressed.

I bought these as a substitute for the Members Mark 90% /10% patties I normally by monthly. I will never buy them again. They were the same price but nowhere near the quality. They were high in fat and caused a grease fire that could have easily ruined the entire cook ( I host a BBQ monthly). Sadly disappointed

Bought these yesterday and cooked them up for dinner, did not add seasoning, to get a true taste of these burger patties. They were not bad at all, but they were pretty average. Maybe, if they would smoke the brisket separately, chop it up, and mix it with the ground chuck, maybe then you would get a nice smoky flavor when you cook them up on your stove, like some Texas restaurants do.