Damn that looks great. Although there is no need to waste these burgers with all those toppings! 
Those are just about perfectly done for my tastes and it looks like you picked out some quality rolls also.
Doing some up tomorrow night on the cast iron, will report back.
Jordan - cast iron on the BBQ? I’m intrigued. Why not just slap the burgers directly on the grill?
I’ll be doing some up this week and may try your approach.
I just met with Bryan at his shop a couple of hours ago on my home from Scherrer and Dehlinger pick-up days. I got the April burger sampler along with a Prime Reserve Porterhouse. Also got a tour of the sacred meat locker! The shop is a trip! A new must stop for me when I return from the north coast wine country.
same for me!
I will always now make it a point to take the extra 30 min drive out to corte madera from Napa to pick up the loot!
I am gonna buy some but $9/# hardly seems like a great value to me.
I do that technique a lot if I want to make fajitas. Cast iron ripping hot on the grill for onions and peppers. Chicken or steak on grill directly. I think Jordan had explained his rational earlier:
much more even and better crust as well as not losing all the dripping goodness into the fire.
I WOULD NOT WANT TO DEAL WITH THE SMELL AND THE SMOKE THAT THESE WOULD CREATE IF COOKING ON THE CAST-IRON INDOORS
I do start the pan in the oven while the charcoal gets going.
25% USDA Prime Sirloin
25% Wagyu Chuck
25% Wagyu Short Ribs
25% USDA Choice Tri-Tip
Tried this blend last night as 1/2 pound burgers topped with Gruyerre and Benton’s Bacon. Got it a bit more on the medium side…guessing that was due to the Tri-Tip and Sirloin being on the leaner side. No matter as the burger was outstanding in both flavor and juciness. The two non-Wagyu components really give a beefy and rich flavor while the Wagyu provides all the heart clogging juciness that one could want.
I do highly recommend as good toasting on your bun of choice because plain one will become overly soggy very quickly.
It is amazing how a very thin film of mayonnaise can ‘waterproof’ your bread/bun to avoid the sog.
Mayo is the spawn of Satan.
PLUS ONE!
Bingo!
Putting mayo on this beef would be a crime
OK, then brush some aoli on your soggy bun instead. It sounds better than mayo. I’m not talking about slathering anything. I am talking about a very thin film to help protect the precious buns.
Sounds like a bikini to me…
How about olive oil, Eric? These guys are cretins - you try to help . . . (although I don’t eat mayo on beef either)
EVOO and then a toating on the griddle…
I think you mean Cretan vs. Cretin.
+1
I hear that cretin loving is better that no loving at all…
Aversion to mayo is a deal breaker for me. 
That explains SOOOOO much.