Dice the bacon into small pieces. Cook until done. Set aside.
Season the meat with Sweet Heat spice rub.
Divide the meat into 4 portions.
Divide each portion into 2 balls, one a third the size of the other.
Shape the smaller ball into a flat patty about a ½ inch thick.
Shape the larger ball into a cup with edges up the side that are ½ inch thick. We are creating the holder for the cheese and bacon and gooey saucy relish stuff.
Place cheese, then relish or sauce, then bacon then more cheese into the cup. Be careful not to get the saucy on the meaty edges or the “lid” won’t stay attached to the bottom cup.
Once each burger cup is filled, place the small patty on top. Carefully seal the edges by pressing the meat together.
Using both your hands gently check the form of the burger to make sure it is sealed closed and there are no areas with sauce. At this point you can use a tiny bit of water to help if needed.
Place the burger (lid side up to start) into a hot fry pan with a small amount of oil. I like to use a pan for this instead of the grill because the filling can ooze out without going into my grill. It works either way though.
Sear the first side. We are only going to flip this once so it’s very important.
Flip the burger and continue cooking until done. Place extra cheese on top if desired.
Get out your toasted bun and top with more Sauce and enjoy!
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