In a large bowl thoroughly mix the beef, bacon, Worcestershire, salt, pepper, paprika, and Tabasco sauce.
Create 8 equal size meat balls and place them on a sheet tray lined with parchment paper and quickly place in the refrigerator for 10 to 15 minutes.
Preheat a cast iron pan or griddle to medium to medium-high heat and add on the oil.
Add the burger meat balls to the hot surface and immediately press down using a burger press and cook for 2 to 3 minutes or until juices start to appear on the top of the uncooked side of the burger. See video.
Flip the burger over and immediately add on the cheese and cook for 1 to 2 minutes or until cooked through and the cheese is melted.
To assemble: Layer with bottom toasted bun, lettuce, tomatoes, pickles, onions, cheeseburger patties, dijonnaise, and top bun, and serve.
Notes
Make-Ahead: These are meant to be eaten as soon as they are done cooking. You can keep them warm for up to 15 minutes in the oven on a sheet tray lined with parchment paper at 165°.How to Store: Cover and keep in the refrigerator for 3 to 4 days. You can freeze these if they do not yet have cheese on them covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.How to Reheat: Add the burgers to a cookie sheet tray lined with parchment paper and heat in the oven at 350° for 4 to 6 minutes or until warm.If you do not like bacon, feel free to not add it to the burger mix.You can for sure use any type of bun that suits your taste best.If you do not have a cast-iron skillet or griddle, you can use a non-stick pan.For options to smash the burger you can achieve it by pressing it down with a spatula, parchment paper, or a burger press. See video.I like to toast the buns on the griddle as soon as I flip the burgers and add the cheese. You can use melted butter to help toast or just the rendered meat fat in the pan or griddle.