Classic Western Burgers

• 10 slices thick-cut bacon (about 3/4 lb. total)
• 2 large eggs
• 2/3 cup milk
• 1 onion (about 8 oz.), peeled and minced
• 2 teaspoons minced garlic
• About 1 1/4 teaspoons salt
• About 1/2 teaspoon pepper
• 3 pounds ground lean (about 7% fat) beef
• 1 cup soft bread crumbs (see notes)
• 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

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 160u0b0 (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.

bacon, eggs, milk, onion, garlic, salt, pepper, ground lean, bread crumbs, red onion, white, buns

Taken from www.myrecipes.com/recipe/classic-western-burgers (may not work)