Ingredients

• Thick cut bacon, at least one slice per burger, cooked crisp
• 1 1/2 pounds of ground chuck
• 1 tablespoon of light brown sugar
• 1 tablespoon of steak sauce (like A1)
• 1 tablespoon of BBQ sauce
• 1 tablespoon of Worcestershire sauce
• Splash of Liquid Smoke, optional
• 1 large Vidalia or yellow onion, cut into 1/4 to 1/2 inch slices with rings intact, 1 slice per burger
• Drizzle of olive oil
• Salt and fresh ground black pepper
• Cheese slices of your choice {Cheddar or Colby/Jack are good choices}
• Additional Garnishes: Mayonnaise, BBQ sauce, lettuce, sliced tomatoes, and pickles.

Directions

• Place the ground beef in a large bowl. In a separate small bowl, combine the brown sugar, steak sauce, bbq and Worcestershire sauce, and Liquid Smoke. Add to the ground beef and use a fork to toss well. {Do not over-mix}
• Form into 4 large burgers. Refrigerate for 30 minutes.
• Brush both sides of the onion slices with olive oil and sprinkle with salt and pepper and set aside.
• When ready to cook, grill the burgers on a well-oiled grate over direct high heat, for about 3 minutes, or until seared and browned. Turn and continue cooking until done, another 2 to 4 minutes, or until done to desired level. Do not press down on the burgers!
• Meanwhile add the onions to the grate and cook until lightly browned, turn and cook other side. Toast buns on the top rack of the grill.
• Place a thin layer of mayonnaise on both sides of the bun. Layer bottom bun with a slice of cheese, a burger, BBQ sauce, pickles, grilled onion, tomato, bacon and lettuce. Serve immediately.