There's no better way to celebrate a meat-eating dad than with a juicy, gloriously messy, double-fisted burger. Fire up the grill, toast the buns and lean into indulgence with meaty beef patties layered beneath smoky bacon, oozing cheese and sweet onions softened to a slippery tangle. Swipes of spicy mayo bring a kick of heat and cooling creaminess, while every bite delivers smoky satisfaction worthy of the special occasion. With these teetering burgers, thereÕs little need for sides. Just be sure to pass the napkins (and a cold beverage).

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Cheesy Bacon Burgers With Roasted Onions and Smoky Mayo

Active time: 45 minutes

Total time: 45 minutes

Yield: Makes 4 burgers

Mayo:

1 cup mayonnaise

1 garlic clove, grated

1 teaspoon fresh lemon juice

1 teaspoon smoked sweet paprika

1/4 teaspoon chipotle chile powder or cayenne

1/2 teaspoon kosher salt

8 slices thick-cut bacon, divided

1 3/4 pounds ground beef (80% lean)

Kosher salt

1/2 teaspoon freshly ground black pepper

2 large sweet yellow onions, halved and thinly sliced

4 cheese slices

4 buns

Butter lettuce leaves

8 to 12 dill pickle slices

Combine the mayo ingredients in a small bowl and stir to blend. Refrigerate until use.

Finely chop 2 slices of bacon and place in a large bowl. Add the beef, 1 teaspoon salt and the black pepper. Using your hands, gently mix to combine without overmixing.

Divide the meat into four equal portions and form four patties, each about 3/4 inch thick. Using your thumb or the back of a spoon, make a shallow indentation in the center of each patty. (This will prevent the patties from forming a dome as they cook.) Place the patties on a plate and refrigerate while you prepare the onions and remaining bacon.

Prepare the grill for direct cooking over medium heat. Preheat a griddle over direct heat, if using.

Arrange the 6 remaining slices of bacon in a skillet on the stovetop over medium heat (or on the preheated griddle on the grill). Cook until crisp, 6 to 8 minutes. Transfer the bacon to a plate lined with paper towels to drain. When cool enough to handle, break each slice in half.

Pour off all but 1 tablespoon fat from the skillet or griddle. Add the onions and season with salt. Cook over medium heat until soft and golden brown, 10 to 12 minutes, stirring occasionally. Transfer to a bowl.

Remove the patties from the refrigerator. Increase the grill heat to medium-high. Grill the patties over direct heat until cooked to your desired doneness, 8 to 10 minutes for medium, turning once or twice.

When the patties are nearly cooked to your desired doneness, place a cheese slice on each patty to melt. While the cheese melts, toast the buns, cut sides down, on the grill grates.

To build each burger, spread the bottom half of each bun with the mayo, place a lettuce leaf on the bun and top with a patty. Layer the onions, 2 to 3 bacon pieces, and 2 to 3 pickles over the patty. Spread the top half of the bun with more mayo. Close the bun and serve at once.

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Lynda Balslev is an award-winning writer, cookbook author, and recipe developer based in northern California. Visit TasteFood at TasteFoodblog.com.