Southern BBQ Cheeseburger

1. 1
   Mix the dark brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper in a small bowl to make the dry rub.
2. 2
   Gently divide the beef into 4 equal 6-ounce portions, shape into 3/4-inch-thick patties slightly wider than your buns, and press a shallow divot into the center of each with your thumb to prevent doming.
3. 3
   Cook the bacon in a large cast-iron skillet over medium heat until crisp, transfer to a paper-towel-lined plate, and pour off excess grease, leaving a thin sheen in the pan.
4. 4
   Season both sides of the patties generously with the BBQ rub right before they hit the heat.
5. 5
   Crank the heat to medium-high until the skillet is smoking hot, add the patties, and sear undisturbed for 3 to 4 minutes until a deep, dark crust forms.⏱ 4 min
6. 6
   Flip the burgers, spoon 1 tablespoon of barbecue sauce over each seared crust, lay a slice of sharp cheddar on top, and cover with a dome lid for 2 minutes until the cheese melts completely.⏱ 2 min
7. 7
   Butter the split brioche buns and toast them in a hot dry skillet or on the grill grates for 1 to 2 minutes until golden brown.⏱ 2 min
8. 8
   Build the burger from the bottom bun up: dill pickle chips, the cheesy glazed patty, two crisscrossed slices of crispy bacon, a tall stack of crunchy fried onions, an extra drizzle of BBQ sauce, and the toasted top bun.