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1
In a large frying pan, melt the butter over low-medium heat. Add the onions, and cook, stirring occasionally, until they are brown and completely caramelized, 15-20 minutes. Add salt to taste.
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2
In another frying pan, fry the bacon until crisp on both sides. Move to a plate covered with a paper towel to drain.
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3
In the meantime, heat your grill to a pretty high heat. Gently form the meat into 6 equal sized balls then lightly press the balls into patties. Place them on a baking sheet lined with parchment paper. Sprinkle the top sides generously with salt and pepper.
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4
Put the patties on the grill, seasoned side down, then generously season the other sides with salt and pepper. Cook the patties for about 4 minutes, then flip them. Cook the other side for another 3 or so minutes. Do not cook them past medium-rare! They should still be good and pink inside when you cut into one to check (I always cut into one because I would rather have one slightly maimed burger than a set of overcooked ones, and it can be awfully hard to tell otherwise).
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5
In the last 1-2 minutes of grilling, lay a slice of cheese on top of each patty to melt. In the last minute of grilling, put the buns, cut sides down on the grill and allow to cook until golden. Remove the cooked patties to a tray and the buns to another.
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6
Assemble the burgers, putting one patty with melted cheese on each bun bottom, cheese side down. Top with a generous scoop of caramelized onions, two pieces of the bacon, and one slice of tomato. Add ketchup and mustard as desired, and top with the bun tops.
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7
Enjoy! And, make sure to have lots of napkins and some good microbrew beer around.
