Step 1: Prepare the Burger Mixture

Start by gathering your ground beef, minced garlic, Worcestershire sauce, BBQ sauce, salt, and pepper in a large mixing bowl. The key here is using 85/15 ground beef for optimal juiciness, as it provides just the right fat content to keep the patties moist during cooking.​​

Mix these ingredients together gently with clean hands, ensuring everything combines evenly without overworking the meat, which could make the burgers tough. The BBQ sauce adds a subtle sweet tang that enhances the beef without overpowering it, while the garlic and Worcestershire bring savory depth.​​

Taste a tiny pinch of the mixture (before adding cheese) and adjust salt if needed, remembering the caramelized onions and toppings will add more flavor later. This step sets the foundation for burgers that are flavorful from the inside out.​​

Step 2: Form and Stuff the Patties

Divide the mixture into 8 equal portions, roughly 4 ounces each for perfectly sized burgers that fit standard buns. For each patty, flatten it slightly and create a divot in the center using your thumb or fingers.​

Place about 1 tablespoon of shredded sharp cheddar into the divot; shredding your own cheese ensures it melts smoothly inside the patty. Fold the edges of the beef over the cheese, sealing it completely, then gently flatten back into a burger shape about 1/2-inch thick.​​

Avoid pressing too hard to maintain tenderness. Place each stuffed patty on a plastic wrap-lined plate or baking sheet, cover with more plastic wrap, and refrigerate for about 1 hour. This chilling firms up the patties, prevents the cheese from leaking during cooking, and allows flavors to meld beautifully.​​

Step 3: Make the Special Sauce

While the patties chill, combine 1/4 cup mayo, 2 tablespoons ketchup, a pinch of salt, and pepper in a small bowl. Stir until smooth and creamy; this simple sauce mimics a classic burger spread with creamy tang and subtle sweetness.​

Refrigerate it to let the flavors integrate. This sauce ties together the juicy burger, sharp cheddar, and sweet onions perfectly, elevating every bite.​

Pro tip: For extra zing tailored to your taste, add a dash of your favorite hot sauce, but stick close to the original for authenticity.​

Step 4: Caramelize the Onions

Slice 2 yellow onions into 1/4-inch thick half-moons for texture that holds up on the burger. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat until the butter melts and foams slightly.​

Add the onions, stirring frequently for 8 to 10 minutes until they develop golden color but retain shape; high heat here breaks tradition for caramelizing but yields superior results with crisp edges. Season with salt and pepper to draw out moisture and enhance sweetness.​​

Deglaze with 3/4 cup Budweiser, scraping the pan bottom, and reduce for 2 to 3 minutes until syrupy. The beer’s crisp malt adds complexity without heaviness. Remove from heat, cool to room temperature, and set aside; these onions are the savory star topping.​​

Step 5: Preheat and Prep Buns

Preheat your oven to 400 degrees Fahrenheit. Brush the cut sides of 8 hamburger buns with 3 tablespoons melted unsalted butter for rich, golden toastiness.​

Place buns cut-side down on a baking sheet. This step adds buttery crunch that contrasts the juicy patty, though it makes assembly messier; skip toasting for easier eating if preferred.​​

Bake for 8 to 10 minutes until lightly golden. Meanwhile, let chilled patties sit out for 10 minutes to reach room temperature for even cooking.​​

Step 6: Cook the Burgers

Preheat a grill pan or cast iron skillet over medium-high heat (just below high) until very hot, no oil needed for a perfect crust. Use a thin spatula to transfer 4 patties at a time, cooking 4 minutes per side for medium doneness.​

The exterior sears beautifully while the interior stays juicy, with cheddar oozing enticingly. Indoor cooking prevents grill flare-ups from cheese leaks; flip only once for best results.​​

Rest burgers briefly on a plate. Repeat for remaining patties. The aroma signals burger perfection ready for assembly.​

Step 7: Assemble the Burgers

Smear special sauce on the toasted bottom bun. Layer a burger patty, followed by sliced tomato, a spoonful of caramelized onions, dill pickle slices, and lettuce pieces to secure toppings.​

Top with the buttery bun top. For personalization, place onions at the base for a flavor bed, while others start with tomato.​​

Cut in half to reveal the molten cheddar center. Serve immediately for peak juiciness and heat.