Grilled Bacon Cheeseburger

For the beef patties:
In a bowl, combine ground beef, cream, Worcestershire sauce, salt, and pepper. Divide meat mixture into even patties (1/3 pound each). Roll into balls and then flatten to desired thickness. Make sure to form the patties so they are larger than the buns. The 80/20 mixture includes more fat and will shrink slightly during the cooking.

Grill burgers on medium high to high heat (I set my grill at 400-425ºF) for 8 minutes per side or until burgers are cooked throughout and reach an internal temperature of 160ºF. Top with a slice of cheese to melt.

For the onion strings:
Place onion slices in buttermilk and let soak for a couple of hours or overnight.

In a bowl, combine flour and seasoned salt.

Heat oil to about 375ºF in a heavy bottom pan or fryer. Working in batches, take onions from buttermilk and toss in flour. Shake off excess coating and place into heated oil. Fry 3–5 minutes or until stings are golden brown. Remove to a paper-towel-lined plate. Repeat with remaining onions.

For the sauce:
Combine mayonnaise and ketchup. Let sit in fridge until time to assemble burgers.

To assemble the burgers, toast buns in a pan with a little butter. Put a layer of the sauce on the bottom bun, top with the burger patty and cheese. Add a slice of bacon (or two) and a handful of the onion strings. Smear a little more sauce on the top bun.