In a large skillet, cook the bacon over medium heat, turning occasionally, until crispy, about 10 minutes. Drain the bacon on paper towels, and cut to fit bun. Save the bacon drippings for the barbeque sauce.
In a medium bowl, whisk together the ketchup, tomato paste, honey, Worcestershire sauce, lime juice, Cajun seasoning, garlic powder, hot pepper sauce, and reserved bacon drippings until combined. Season to taste with salt and pepper.
Preheat a broiler and line a rimmed baking sheet with aluminum foil. Form the ground beef into 4 patties and season with the coriander, salt, and pepper. Heat a griddle or large skillet over medium-high heat. Cook the burgers to desired doneness, about 4 minutes on each side for medium to medium rare, and transfer to the prepared baking sheet. Top each burger with 2 slices of cheese and place under the broiler just until the cheese is melted.
Meanwhile, heat the butter in a medium skillet over medium-high heat and add the sliced onions. Cook, stirring, until lightly browned and tender, about 5 minutes. Set aside.
To assemble the burgers, spread the Thousand Island dressing on the bottom halves of the buns and top each with 1 piece of lettuce and 2 slices of tomato. Top each with 1 burger, 3 slices of bacon and some of the sauteed onions. Generously spread some of the barbecue sauce on the top half of the roll and place on the burger. Serve the extra barbecue sauce on the side.
What makes the "Bacon-Nater Burger" so unique and successful is the way I layer the combination of flavors of this enjoyable burger. The sauteed onion with the barbeque sauce (that I make from scratch) combination reminded me of my childhood barbeque when my mother would marinate the onions in barbeque sauce before grilling them or sauteing them for our barbeque meals, which I would enjoy immensely.
Recipe courtesy of Nathaniel Bedford for 2011 Cooking Channel, LLC. All Rights Reserved.