1/2 lb. ground sirloin (per person)
2 tbsp. breadcrumbs
2 tbsp. extra virgin olive oil (EVOO)
1/2 sweet onion (per two persons)
Kraft American singles (yellow)
2 strips of bacon (per person)
King Hawaiian Sweet Hawaiian rolls (this exact bread is crucial!)
Worcestershire sauce
Tabasco sauce

Take 1/2 lb. sirloin and mix in breadcrumbs, olive oil, and 6 to 8 shakes of the Worcestershire sauce. Then roll into a ball. Place the ball on a plate, and flatten to about a 1/2-inch patty.

Now you want to chop the onion half down fairly small. Take a Kraft single and fold twice into a small square and place on center of the patty. Pour half the chopped onion over the top of the cheese and patty. This is the hardest part, you are going to want to fold the sides of the patty over the cheese and onions, and work into a ball being careful to keep the cheese and onions in the center.

Begin cooking the bacon on medium heat in a frying pan. The bacon will need to be crispy and break part easily. Place the balls on a square grill pan. I use cast iron, I find it is best for even cooking and will yield a better taste.

Note: I do not recommend that you use a George Foreman grill which will inevitably dry out your delicious sirloin!

Cook on medium heat with no extra oil in the pan. Do not press down on the balls, it will not make it cook quicker and will lead to a dry burger. Flip over the balls after 20 minutes. Hit each side of the ball with 5-8 shakes of Tabasco sauce.

After another 20 minutes have passed make a small incision in the side of the ball. Juice should appear light pink and flow only when slight pressure is put on the ball. Cover the top with a Kraft single and let cook an additional 10 minutes, or until light pink in the center.

Top with bacon and serve with desired condiments on Hawaiian rolls.

"The burger should be juicy and rich in flavor and did i say juicy?" --The Zinc Saucier... more to come.

Submitted by: Matthew Green a.k.a The Zinc Saucier