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1
Special equipment: a flat top grill
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2
Slice the onions into thin rings and toss with the canola oil and 2 tablespoons salt in a large bowl.
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3
Heat a flat top grill to high heat.
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4
Saute the onions until caramelized and soft.
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5
Reserve.
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6
Slice the bacon strips into thirds, crossways.
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7
Cook the bacon on the flat top grill until most of the fat is rendered and bacon is crispy.
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8
Transfer the bacon to a rimmed baking sheet and reserve.
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9
Melt the butter in a saucepan over medium heat.
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10
Add the brown sugar and cook until fully dissolved and bubbling, 3 to 4 minutes.
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11
It will be very hot.
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12
Carefully pour the mixture over the crispy bacon.
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13
Use tongs or a large spoon to stir the bacon and praline sauce together until well coated.
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14
Reserve the praline bacon.
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15
Whisk together the molasses, mustard and hot sauce in a bowl to make a dipping sauce.
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16
Reserve.
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17
Make a Cajun seasoning rub by combining the black pepper, cayenne, ancho chili powder, garlic powder, onion powder, paprika and 3 tablespoons salt in a bowl.
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18
Form the ground beef into 60 patties that are roughly 1/3 pound each.
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19
Sprinkle each patty on both sides with some of the Cajun rub.
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20
Working in batches if necessary, cook the burgers on the flat top grill to desired doneness, about 4 minutes per side, adding Cheddar to the top of each patty at the end to melt.
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21
Toast the burger buns.
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22
Place the burgers on the bottom parts of the buns.
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23
Top with the onions, praline bacon and top parts of the buns.
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24
Serve with the potato chips and dipping sauce.
