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1
Preheat oven to 350; arrange the 8 whole slices of bacon on a slotted broiler pan and bake until crisp, 15-20 minutes.
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2
Place a large skillet over medium heat with the oil.
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3
While the pan is still cold, add the chopped bacon.
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4
Cook the bacon as the pan heats up until crispy and golden brown, 3-4 minutes.
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5
When the bacon is crispy, add the onions and continue cooking until tender, 5-6 minutes.
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6
Using a slotted spoon to drain off the excess oil, transfer the mixture to a large mixing bowl and cool.
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7
Reserve the pan drippings.
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8
Reheat the skillet to med-high.
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9
Combine the ground meat with the cooled bacon and onions, worcestershire sauce, salt, and pepper; form 4 large patties, thinner at the center and thicker at the edges for even cooking.
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10
Add the patties to the hot drippings and cook 8 minutes for med-rare, 10 for pink centers, and 12 minutes for med-well, turning once.
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11
About a minute after burgers have been flipped, add the beer to the skillet.
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12
In the last minute, top the burgers with cheese and tent with foil to help melt the cheese.
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13
While the burgers cook, combine the sour cream, horseradish, and mustard in a small bowl.
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14
Set the cheeseburgers on the roll bottoms, top with a crisscross of bacon, garnish with lettuce leaves, red onion, and horseradish sauce, then set the roll tops in place.
