Start by placing the ground beef in a large mixing bowl. Add Worcestershire sauce, smoked paprika, kosher salt, and black pepper.

Mix gently to incorporate the flavors without overworking the meat. Overworking can lead to tough burgers, and nobody wants that.

Take your shredded cheddar cheese and create small, equal portions—about a quarter cup each if you're feeling generous. Let’s be honest; the more cheese, the better.

Divide the meat mixture into eight equal portions. You want to make two patties for each burger. Flatten one portion and place the cheese in the center. Take another portion of meat and cover the cheese. Pinch the edges so that no cheese escapes during cooking. Think of it as creating a sealed treasure chest.

While you form your patties, heat your skillet or grill over medium heat. Cook the bacon until it's crispy, and then drain on a paper towel. This step is crucial for that smoky flavor.

Add a splash of olive oil to the grill, slightly lowering the heat if necessary. Cook the patties for about 5-7 minutes per side, adjusting based on how well-done you like your burger. Make sure to check for the cheese oozing out during the process—it'll be your delicious reward!

While the burgers are cooking, toast the buns on the grill for about a minute or until they're golden brown. This step enhances flavor and texture.

Place your burger patty on a bun and top it with crispy bacon, sautéed onions, and a drizzle of barbecue sauce if using. Cap it with the other half of the bun, and let the temptation sink in before you bite.