Step 1

Add bread, 1/3 cup BBQ sauce, garlic and all seasonings to a large bowl. Mash together with a fork to form a chunky paste. Add the ground beef and gently mix everything together with your hands just until combined- don’t overmix!

Step 2

Divide the mixture into 4 equal sections. Form each section into a loose, big ball. Flatten each ball with the palm of your hand until it is about 1-inch larger than your buns. Create a shallow depression in the middle of each patty so the outer ½-inch edges are almost twice as thick as the center (see photos in post).

Step 3

Time permitting, cover patties tightly with plastic wrap and refrigerate for at least 15 minutes (cold patties stay intact better), while you cook your bacon, and prep your toppings. If you're making fried onion strings, make them at this point (see instructions below). DON'T bring patties to room temperature before cooking.

Step 4

Leave 2 tablespoons bacon drippings behind in your cast iron skillet or heat 2 tablespoons vegetable oil over medium-high heat. Once hot, add the patties and cook until brown and slightly charred on one side, about 3-4 minutes.

Step 5

Flip burgers and reduce heat to medium. Spread each patty with 1 tablespoon BBQ sauce and cover. Cook an addition 2-5 minutes, depending on how rare you like your burger, adding cheese the last 1-2 minutes and covering. Remove to a plate and tent with foil and let rest 5 minutes.

Step 6

Grease grill and heat over medium-high heat. Once hot, add patties and cover. Cook until brown and slightly charred on one side, about 3-5 minutes.

Step 7

Flip burgers (but do not press down) and spread each patty with 1 tablespoon BBQ sauce. Cover and cook an additional 3-5 minutes, or to desired doneness, adding cheese the last 1-2 minutes of grilling then cover. Remove to a plate and tent with foil and let rest 5 minutes.

Step 8

To toast hamburger buns, spread softened butter on the cut sides of the buns. Add to the grill, or skillet, cut side down and toast for about 1 minute or until golden.

Step 9

Top toasted buns with lettuce, followed by patties, desired amount of BBQ sauce, tomatoes, bacon and onion strings. Dig in!

Step 10

Whisk buttermilk and egg together. Add onions to a shallow baking dish and pour buttermilk/egg mixture over top. Press the onions down so they're submerged as much as possible. Let them soak at room temperature for 15 minutes up to an hour, stirring and pushing down occasionally. Cover and refrigerate if soaking longer.

Step 11

When ready to fry onions, fill a Dutch oven or deep heavy-duty pot with approximately 2 inches of oil. Heat to 375 degrees F.

Step 12

While heating, combine flour, panko, salt and pepper in a large bowl; set aside. Line a large baking sheet with paper towels; set aside.

Step 13

Test the oil with a small pinch of panko; if it bubbles and fries, then it is hot enough. Using tongs, transfer a handful of onions from the buttermilk to the flour/panko mixture. Toss to combine, shake off any excess flour, then carefully transfer to the hot oil.

Step 14

Fry onions until lightly golden brown (just 1-2 minutes), watch closely! - they will continue to darken when baked. Remove fried onions with a spider fry strainer or fine mesh sieve to paper towels. Repeat with the remaining onion slices.

Step 15

MAKE AHEAD: Fry onions according to directions. Let onions cool completely before transferring to an airtight container. Store onions at room temperature for up to three days.