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1
Preheat the broiler and place a medium nonstick skillet over medium high heat.
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2
Add the bacon and a drizzle of EVOO to the hot skillet and cook until crisp, 4 to 5 minutes.
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3
Transfer the bacon to a paper towellined plate and drain off all but 1 tablespoon or so of the fat from the skillet.
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4
Return the pan to medium low heat and add the finely chopped onions to sweat out in the remaining fat, 2 to 3 minutes.
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5
Preheat a second medium nonstick skillet with 2 tablespoons of the EVOO 2 times around the pan, over medium heat.
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6
When the oil is hot, add all the thinly sliced onions and top them with a plate that can fit inside the skillet.
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7
Top the plate with a heavy can and smother the onions for 10 minutes, stirring occasionally.
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8
Lift the plate with tongs; itll be hot!
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9
Place the beef in a bowl and top with the Worcestershire, hot sauce, and grill seasoning.
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10
Remove the chopped onions to the plate with the bacon to cool.
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11
Turn off the heat and reserve the pan.
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12
Once the onions are cool, add them and the bacon to the ground sirloin and combine well.
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13
Score the meat into 4 even sections and form 4 large patties.
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14
Add 1 tablespoon of EVOO to the skillet and reheat it over medium high heat.
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15
Add the burgers and cook for 4 minutes on each side for medium rare, minutes on each side for medium well.
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16
Toast the split rolls under the hot broiler until golden.
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17
Place the burgers on the bun bottoms and top with the smoked Gouda.
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18
Remove the bun tops from the broiler pan.
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19
Return the burgers to the broiler just to melt the cheese, about 30 seconds.
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20
Stir 1/4 cup of the steak sauce into the smothered onions.
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21
Top the burgers with the onions and set the bun tops in place.
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22
Place the remaining tablespoon of steak sauce in a small salad bowl.
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23
Add about 1 tablespoon of balsamic vinegar and whisk in about 3 tablespoons of EVOO.
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24
Toss with the spinach, season with salt and pepper, and serve alongside the burgers.
