10 slices red onion (each 1/4 in. thick and 3 to 4 in. wide)
10 slices (about 4 by 4 in.) extra-sharp white or yellow cheddar cheese (about 5 oz. total)
10 hamburger buns (each about 4 in. wide; 3 oz.), split in half
Special slaw
Preparation
1. In a 10- to 12-inch frying pan over medium-high heat, cook
bacon, in batches if necessary, turning occasionally, until browned on
both sides and crisp, 8 to 10 minutes. With tongs, transfer to paper
towels to drain. When cool, break each slice in half.
2. Meanwhile, in a large bowl, beat eggs, milk, onion, garlic, 1 1/4
teaspoons salt, and 1/2 teaspoon pepper to blend. Add beef and bread
crumbs and mix gently. Form into 10 equal patties, each about 4 1/2
inches wide.
3. Brush onion slices lightly on both sides with bacon fat in pan. Discard remaining fat.
4. Lay patties and onion slices on a barbecue grill over a solid bed
of hot coals or high heat on a gas grill (you can hold your hand at
grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning
meat and onions once to brown on both sides, until a thermometer
inserted in center of thickest part of meat registers 160° (no longer
pink in center), 6 to 8 minutes total.
5. About 2 minutes before patties are done, top each with a slice of
cheese. Also lay bun halves, cut side down, on grill and toast 1 to 2
minutes.
6. Set bun bottoms on a platter or plates. With a wide spatula,
transfer patties to bun bottoms. Top each with a grilled onion slice, 2
pieces of bacon, and a spoonful of special slaw. Add salt and pepper to
taste. Cover with bun tops.
