Cheese Stuffed Burger (Juicy Lucy)

1. To a large skillet, add bacon strips and heat over MED-LOW heat.  Cook until bacon is cooked to your desired crispness, then transfer bacon to a paper-towel lined plate to cool.  Drain all but about a tablespoon of the bacon grease, reserving that last Tbsp in the pan.
2. Increase heat under the same skillet to MED heat.  Add sliced onion and cook 8-10 minutes, or until golden brown.  Remove onions to a plate, and turn off heat.
3. Divide the beef into 8 equal portions and shape into balls.  On a flat surface, lay down a sheet of wax paper and top with a ball of ground beef.  Top with another sheet of wax paper and use a flat bottomed pan to press the meat into 1/4-1/2 inch patties.  Repeat with remaining patties.
4. To one of the thin patties, top with 1/8 cup cheddar cheese, a tablespoon or two of the onions, and another 1/8 cup cheese.  Leave a border around the patty.  Top with another thin patty, pressing the edges of the top and bottom patty together to seal well.  Shape into a thick burger patty. *See recipe notes section below for a video instruction link to this part*
5. Double check burger to make sure there are no holes, then season well with salt and pepper.
6. In the same skillet, add a drizzle of olive oil and the butter and heat over MED heat.  Add burgers to pan (I like to cook 2 burgers at a time to make sure I have room to flip them carefully), and cook approximately 8 minutes, until burgers are brown up the sides.  Use a wide spatula and carefully flip burger to the other side and cook another 5 minutes or so, until golden brown.

TO ASSEMBLE

1. Add bbq sauce and bacon to the bottom bun, top with burger, top with additional caramelized onions and a drizzle of more bbq sauce.  Top with the top bun and enjoy!