Yeah, the fattier the better, and it drains off anyway. As to the cumin thing, I've found that if you dust any kind of seasoning on whatever you're grilling on the GF grill you run the risk of burning. I find for seasoned patties (beef, turkey, sausage, or ground pork or veal) that it is much better to blend the seasoning in before you form the patties. Ditto chicken breasts or pork loin. Marinate them for a couple of hours first, pierce the meat a few times with a fork, then grill them. Don't dust the seasoning or herbs on top. I've had two GF grills (started with the tiny one--upgraded to the bigger one!) and they both did the same thing.