Cook the bacon; set aside and reserve. Discard the fat.
Heat a nonstick frying pan over medium heat and a cast-iron skillet over medium-high heat.
Using a bread knife, cut open the doughnuts as you would a bagel. Brush the cut sides with butter. Gently form the ground beef into six 8-ounce patties.
Place the doughnuts, cut side down, in the nonstick pan. Place a slice of cheese on one half of each doughnut. Place your burger patties in your skillet. When the cheese begins to melt, close your doughnuts by placing the non-cheesed side on top of the halves with cheese, leaving the toasted side out. When juices form on top of the burgers, flip them, season quite liberally with kosher salt, and top with cheese. Cover so the cheese will melt.
To assemble: Place one of your grilled cheese doughnuts on a paper or glass plate. (NOT STYROFOAM! It will melt.) Place a burger patty on top followed by BACON, then your other grilled cheese doughnut. Enjoy.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.