1. Cook the Bacon
Start by slicing your thick-cut bacon into small, bite-sized pieces. Place it on your hot griddle or in a cast-iron skilletover medium-high heat.
Cook until crispy and golden brown, then remove and let it cool on a paper towel-lined plate. Set aside a half-cup for the sauce.
2. Make the Baconnaise
In a bowl, combine all of the ingredients for the baconnaise sauce.
Stir until everything is well combined. This bacon-infused sauce will be the backbone of the flavor profile. Refrigerate while you prep the rest of the ingredients.
3. Form the Beef Balls
Divide your ground chuck into 8 equal portions and roll each into a beef ball (about ¼ pound each). Don’t overwork the meat—this helps retain juiciness and tenderness.
4. Grill the Onions
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