Worcestershire-based pub rub (I use Grill Mates Pub Burger Seasoning)
Montreal Steak Sauce (I use Grill Mates Montreal Steak Sauce)
1 or more pounds 80/20 ground beef
4 slices sharp cheddar cheese
8 slices cooked bacon
4 hamburger buns
1 sweet onion, sliced
2 tablespoon olive oil
Loosely form four, thick quarter-pound patties slightly wider than the bun. Generously coat with pub rub.
To caramelize the onions, cook onion slices in the olive oil over medium heat in a frying pan for about 30 minutes until nicely caramelized. Stir often, so they don’t burn too much.
Grill burgers over medium heat, flipping every three minutes until almost done to your liking. Lay on a slice of cheese and 2 slices of bacon, so they warm as the cheese melts.
Remove from fire. On top of bacon, add caramelized onions and generously pour steak sauce over it all. Slip it all onto a soft, warm bun.