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1
In a large skillet, cook the bacon over moderately high heat until crisp.
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2
Drain on paper towels.
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3
In a medium saucepan, heat 2 inches of oil to 350.
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4
In a shallow bowl, combine the flour with the cayenne and season generously with salt and pepper.
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5
In another shallow bowl, whisk the buttermilk with a generous pinch each of salt and pepper.
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6
Working in batches, dredge the onion rings in the seasoned flour.
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7
Dip the rings in the buttermilk, allowing the excess to drip off, then dredge again in the flour.
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8
Fry the rings until golden brown and crisp, about 2 minutes per batch.
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9
Drain on paper towels and season with salt.
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10
Meanwhile, heat a cast-iron griddle or grill pan.
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11
Form the ground meat into 4 patties about 3/4 inch thick and make a depression in the center of each one with your thumb.
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12
Brush the burgers with oil and season generously with salt and pepper.
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13
Cook over moderately high heat until well browned on the bottom, about 4 minutes.
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14
Flip the burgers and cook for 2 minutes longer.
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15
Top each burger with a slice of cheese and tent with foil.
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16
Cook for 2 minutes longer, until the cheese is slightly melted and the burgers are medium rare.
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17
Set the burgers on the buns and top with the barbeque sauce, bacon and fried onion rings.
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18
Close the burgers and serve right away.
