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1
Put the bacon in a skillet and cook over medium-low heat until the bacon is browned and crispy, 5 to 7 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Discard the drippings.
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2
Return the pan to medium-low heat. Add the onion and cook until the onion is evenly browned and tender, about 20 minutes. Add the wine, increase the heat to high and bring to a boil. Cook until dry, 2 to 3 minutes. Stir in the thyme and remove from the heat
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3
While the onions are cooking, divide the ground beef into 8 equal portions and shape into 1/4-inch-thick patties. Use the bottom of a small bowl or plate to mark a spot for the stuffing.
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4
Cut the tomato into four thick slices and arrange in a single layer on a paper towel. Sprinkle with salt. Let sit. (This helps to eliminate the liquid and concentrate the flavors.)
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5
Preheat a gas grill to medium-high heat.
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6
Combine the bacon and cheese in a small bowl. Divide into 4 portions and shape each into a patty small enough to fit in the center of a patty. Top each with the remaining patties and press the edges together to seal.
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7
Spread the butter evenly over the tops and bottoms of the buns. Put on the grill, crust-side up. Cook until toasted, about 1. Transfer to a cutting board and spread equal amounts of mayonnaise and barbecue sauce over the bottom half of each roll.
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8
Season the patties with salt and pepper and put on the grill. Cook, covered, until browned on both sides, about 4 minutes per side for medium rare. Divide among the rolls, top each with one-quarter of the onions, a tomato slice, lettuce leaf and the top of the bun. Serve immediately.
