Smokey Cheesey Stuffed Burgers

Step 1: Cook bacon in a skillet over medium heat. Reserve 12 slices to use for building burgers. Crumble remaining bacon for burger filling.

Step 2: Combine cheeses (including parmesan), chiles and crumbled bacon in a bowl and mix thoroughly; set aside.

Step 3: Place ground beef in a bowl; add the worcestershire and liquid smoke, working it gently in until evenly distributed throughout.

Step 4: Use your hands to press out and form ten (10) to twelve (12) patties from the beef, approximately 4 1/2 to 5 inches in diameter. Place patties on a work surface. Layer 3 ounces (more or less) filling in the center of a patty, then layer a second patty on top of filling and first patty. Gently use your fingers to press the edges of the 2 patties together, being thorough in sealing the patties with no holes along the edges or over the tops and bottoms. Repeat with remaining patties and filling. Place patties on a sheet.

Step 5: Sprinkle each side of the patties with Worcestershire Pub Burger seasoning OR Montreal seasoning. Let patties rest, uncovered, for 15 or more minutes (this helps the beef to flavor-up and marinate. I've even let it sit longer and placing it in fridge while I do other things).

Step 6: Meanwhile, in a medium skillet, add 2 tablespoons of olive oil (and/or butter) and saute onions over medium/low heat until onions are half way done, add the Worcestershire sauce, A1 sauce, black pepper and sugar, stirring to evenly distribute and cook until onions are caramelized and golden brown (~10-15 minutes total time), taste and correct for seasoning, if needed.

Step 7: Melt butter in a large saute pan (preferably cast-iron) over medium-high heat. Place burger buns cut-side down in pan and cook until golden and toasted. Remove and set aside.

Step 8: Drizzle 2 tablespoons olive oil into the same pan used for bread. Place burger patties into the pan and sear one side for approximately 2 minutes (you know - to preferred done-ness), flip it and top the cooked side with cheese slices and and cook until desired done-ness and cheese has melted. Can also grill outdoors or if you prefer grill indoors over a cast-iron grilling pan.

Step 9: Finish the burgers by placing the patties on the toasted buns, top with caramelized onions, tomatoes and bacon strips. Can use ketchup or bbq sauce, but it really doesn't need it given that it already has some good flavor, but up to each individual.