Cook the bacon: Add bacon to a cold skillet and set over medium heat. Cook until crispy, 8–12 minutes, flipping as needed. Drain on paper towels. Reserve a teaspoon of bacon fat for the patties if you like extra flavor.

Make the patty mix: In a large bowl, combine ground beef, BBQ sauce, Worcestershire, mustard, smoked paprika, garlic powder, onion powder, black pepper, and salt. If using, add a teaspoon of bacon fat. Mix gently with your hands until just combined—don’t overwork.

Form the patties: Divide into 6–8 equal portions (about 1/3 pound each for 6, or 1/4 pound each for 8). Shape into patties about 3/4-inch thick. Press a small dimple in the center of each patty so they cook flat.

Preheat your cooking surface: Heat a grill to medium-high (about 450°F) or a cast-iron skillet over medium-high heat. Lightly oil grates or pan.

Cook the burgers: Place patties on the hot surface. Cook 3–4 minutes per side for medium, or until the internal temperature reaches 160°F for well-done. Avoid pressing down on the patties to keep juices in.

Add cheese: In the last minute of cooking, top each patty with a slice of cheddar. Close the grill lid or tent a skillet with foil to melt.

Toast the buns: Split buns and toast cut-side down on the grill or in the skillet for 30–60 seconds until golden.

Assemble: Layer buns with a swipe of BBQ sauce, lettuce, tomato, cheesy burger, crispy bacon, red onion, and pickles. Add extra BBQ sauce or mustard if you like a saucier burger.

Rest and serve: Let burgers rest 2 minutes so juices settle. Serve with a simple side salad or grilled corn.