Begin by preheating the grill, griddle, or cast iron pan on high heat to get it nice and hot. Meanwhile, in a large bowl, combine the ground beef with salt, garlic powder, paprika, onion powder, and pepper. Using hands, gently mix the ingredients until they are evenly combined.

Once the seasoning is well distributed, divide the meat mixture into six equal portions and shape them into patties. To prevent the patties from shrinking while cooking, make a thumbprint or indentation in the middle of each patty.

Place the patties on the preheated grill, griddle, or pan and cook them for about 3 minutes on each side for medium doneness. If you prefer more doneness, cook them for an additional minute on each side. For precise cooking, I use a meat thermometer to ensure the internal temperature reaches the desired level.

While the patties are cooking, preheat a pan over medium heat and add olive oil. Then, add sliced onions to the hot pan and cook them until they start to soften. After a few minutes, add balsamic vinegar, unsalted butter, brown sugar, and salt. Continue to cook the onions, stirring occasionally, until they shrink and caramelize, which takes about 15-20 minutes. For fully caramelized onions, let them cook for at least 30 minutes.

In a small bowl, mix together Dijon mustard, mayo, and BBQ sauce until well combined. This tangy sauce will add a delicious kick to our burger.

To assemble the burgers, spread the tangy sauce onto the burger buns. Then, layer lettuce, a cooked burger patty, softened goat cheese, crispy bacon, and a generous serving of the balsamic caramelized onions. Finally, place the bun top on each burger, and they’re ready to be served and enjoyed!