70/30 chuck to brisket very coarse grain mince, half a crushed clove of garlic, a dash of worscestershire sauce, some rosemary and good sea salt. Gently make burger patty by massaging meat very gently so all meat grains stay in tact and you do not have a homogeneous pile of crap. Two slices of spanish onion (red onion to you, you common cnuts), one large leaf of iceberg lettuce, 2 slices of extra thick cut smoked bacon, 1 slice of oak smoked cheddar, a toasted oven bottom muff... bun type thing.
Get the bbq on with some lumpwood, get the bacon crispy. Grill onions ad bun, get the burger on. Flip just once add bacon, onion then cheese on top, in that order.
Put some mayo on bottom of bun to create an oil barrier to burger juice, add some home made smoky bbq sauce, perfect.