Method

1. Get the grill ready Prepare a charcoal or gas grill for indirect heat at around 110 C. The goal is to blast the meat with smoke flavor without cooking it too quickly. That’ll come later. Soak your wood chips in water for about 30 minutes. Go easy with the wood; a bit less smoke is better than too much.
2. Smoke the burgers gently Form the beef into 2 patties and rub them with oil, salt and pepper. Slice the onions into thick rings and toss them with oil, salt and pepper. Put the meat and onions in the grill, close the lid, and let them go low and slow until the onions are soft and golden and the beef hits an internal temperature of 50-55 C. It’ll take about 60-90 minutes. The onions will go faster. Use the digital thermometer with probes so that you don’t need to open the grill.
   
3. While the meat is smoking, prepare the jam Heat a little oil in a medium saucepan and render out the bacon until it’s a little crispy. Add the grilled onions, bay leaves, sugar, balsamic, a little salt and pepper, and 400ml of water. Mix well and let it cook down to jam consistency. Blitz it up with an immersion blender and set it aside.
4. Give the burgers a crust with direct heat searing Remove the medium-rare burgers from the grill and reset it for direct grilling. Jack up the temperature to at least 180 C. Grill the burgers for a couple minutes on each side to form a crispy sear. After flipping them, grill the buns and lay 2 slices of cheddar on each burger patty.
5. Finish them off

   Spread 2 spoons of mayo on each bottom bun. Top it with the burger patties, a couple spoons of the jam, and a few squirts of our BBQ sauce (get it on Rohlik.cz!). Top the buns and you’re ready!