6 TBS softened butter

1 large onion, peeled, halved, and cut into thin half moons

1 1/2 lb. minced steakJack Daniels Original Smooth BBQ Sauce

1/2 tsp each garlic and onion powders (not salt)

salt and black pepper to taste

12 slices of streaky bacon

Jack Daniels Smoky Sweet BBQ Glaze

8 large slices of gruyere Swiss-style cheese

8 slices of sourdough bread

Melt 2 TBS of the butter in a skillet. Add the onions. Cook slowly over medium-low heat, stirring occasionally, until caramelized and golden brown. Keep warm.

Preheat the oven to 425 F. Line a baking tray with some aluminum foil. Place a baking rack on top of the baking sheet. Lay the slices of bacon on top of the rack. Bake in the oven for about 8 minutes. Brush lightly with the BBQ Glaze, flip over, brush the bottom side with the glaze, and return to the oven and roast for a further 8 to 10 minutes or until as crisp as you want your bacon to be. Remove and keep warm.

Mix the ground steak with the BBQ sauce, garlic and onion powders, and salt and black pepper to taste. Divide into 4 and shape each into a large oval flat patty, roughly the size of your slices of bread.

Melt 2 TBS of butter in a large skillet. Add the beef patties and grill over medium heat until done and no longer pink in the middle, about 4 minutes per side. Brush with some of the BBQ Glaze halfway through the cooking, if desired. Remove and keep warm.

Heat a large griddle pan over medium heat. Butter all of your slices of bread lightly on one side. Place four slices, buttered side down on the griddle. Top each with a slice of cheese, 1/4 of the onions, 3 slices of cooked bacon, and one burger patty. Place another slice of cheese on top of the burger patty and the final four slices of bread, butter side up. Grill the sandwiches until golden brown on the bottom, carefully flip over, and grill until golden brown on the other side. The cheese should be melted and the bread crisp. Cut in half and serve!