Mix all BBQ Sauce ingredients in saucepan and bring to a boil over medium-high heat, then reduce heat and let simmer for 15-20 minutes, until desired thickness. Set aside.
Prepare grill for direct and indirect cooking.
In a skillet or on a griddle over medium-high heat, caramelize onions with 2 tbsp. butter; set aside
Thoroughly mix ground pork, chopped bacon, 4 tbsp. butter, salt, smoked paprika and ½ cup of BBQ sauce. Form into 1⁄3 lb. burger patties.
Liberally coat one side of each patty with coarse ground pepper.
Indent each burger in the center (to catch grease) and place over indirect heat and let cook almost all the way through before flipping. Watch for flare-ups! Once burgers are flipped, top each with two slices of cheese and let melt. Note: Burgers should reach internal temp of 165°F.
Don’t forget to toast your buns!
Place caramelized onions on to your toasted bottom bun. Lay a cheeseburger over onions, smother in BBQ Sauce, and top with the other half of the bun.
