Classic Western Burgers

Ingredients

• 1 cup breadcrumbs soft (see notes)
• 10 slices cheddar cheese white yellow extra-sharp ( 4 by 4 in.) ( 5 oz. total)
• 2 large eggs 
• 2 teaspoons garlic minced
• 10  hawaiian rolls split (each 4 in. wide; 3 oz.)
• 3 pounds ground beef 7% lean ( fat)
• 0.7 cup milk 
• 8 oz onion minced peeled
• 0.5 teaspoon pepper 
• 10 slices onion red thick (each)
• 1.3 teaspoons salt 
• 10 servings coleslaw mix 
• 10 slices bacon thick-cut ()

Equipment

• bowl
• frying pan
• paper towels
• grill
• kitchen thermometer
• spatula
• tongs

Directions

1. In a 10- to 12-inch frying pan over medium-high heat, cook bacon, in batches if necessary, turning occasionally, until browned on both sides and crisp, 8 to 10 minutes. With tongs, transfer to paper towels to drain. When cool, break each slice in half.
2. Meanwhile, in a large bowl, beat eggs, milk, onion, garlic, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper to blend.
3. Add beef and bread crumbs and mix gently. Form into 10 equal patties, each about 4 1/2 inches wide.
4. Brush onion slices lightly on both sides with bacon fat in pan. Discard remaining fat.
5. Lay patties and onion slices on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning meat and onions once to brown on both sides, until a thermometer inserted in center of thickest part of meat registers 160 (no longer pink in center), 6 to 8 minutes total.
6. About 2 minutes before patties are done, top each with a slice of cheese. Also lay bun halves, cut side down, on grill and toast 1 to 2 minutes.
7. Set bun bottoms on a platter or plates. With a wide spatula, transfer patties to bun bottoms. Top each with a grilled onion slice, 2 pieces of bacon, and a spoonful of special slaw.
8. Add salt and pepper to taste. Cover with bun tops.