Barbecue Bacon Burgers

Ingredients

• 2 pounds freshly ground beef chuck
• Kosher salt and freshly ground black pepper
• 6 slices thick-cut slab bacon, split in half crosswise
• 1 onion, cut into 1/4-inch-thick rings
• 1/2 cup barbecue sauce
• 4 slices cheddar or American cheese
• 4 sturdy burger buns

Directions

1. Separate the beef into 4 equal mounds, then shape them into patties roughly 1/2-inch wider across than the buns. Give both sides a generous shower of salt and pepper, and set them aside while you get the grill going.
2. Start 1 chimney full of charcoal. Once the coals are fully lit and wearing that gray ash coating, pour them onto the grill and spread them in an even layer over 1/2 of the charcoal grate. If you’re using gas, turn 1/2 of the burners to high heat instead. Put the cooking grate in position, close the grill, and give it 5 minutes to heat. Scrub the grate clean, then oil it.
3. Set the bacon and onions between the hot area and the cooler area of the grill. Cook them, turning here and there, until the bacon has little bubbles on the surface but has not turned crisp or browned, and the onions have softened a bit, about 15 minutes total.
4. Move the burgers onto the hot side of the grill and cook until they have a deep char, about 2 minutes. Turn the patties over, brush them with barbecue sauce, and cook the 2nd side until it is nicely charred, about 2 minutes longer, brushing with sauce occasionally. Flip the burgers again, slide them to the cooler side of the grill, brush on more barbecue sauce, and keep cooking, adding sauce now and then. For medium rare, stop when an instant-read thermometer reads 125 to 130 degrees F in the patty, about 5 minutes total; for medium, cook to 135 to 140 degrees F, about 6 minutes total. Lay 1 slice of cheese on each patty, move the burgers to a large plate, and tent them with aluminum foil.
5. Brush the bacon with barbecue sauce, then put it sauce-side down directly over the hot side of the grill. Brush the top with more barbecue sauce. Cook until deeply charred, about 1 minute. Flip and cook the 2nd side until it is deeply charred too, about 1 minute longer. Put 3 pieces of bacon on each burger patty, then add a couple of onion slices on top.
6. Set the buns over the hot zone of the grill and toast until browned, about 30 seconds.
7. Arrange the bottom buns on a cutting board. Move each patty with its bacon and onions onto a bottom bun. Brush the top bun with barbecue sauce, close the sandwich, and serve.