Instructions

1. 1
   Heat 2 tbsp olive oil in a large skillet over medium high heat. Add garlic and onion, and cook until garlic is golden.
2. 2
   Combine cheeses, bacon, cooked onion and garlic, and butter. Set aside.
3. 3
   Form meat into 8 equal patties. Make an indentation into the middle of each patty and place a dollop of cheese mixture into dent. Place 1 patty on top of each other, stuffing side down, and push down until patty is about ¾ inch thick. Set aside while you heat your trusty charcoal grill (not with that solvent stuff).
4. 4
   Brush patties with olive oil and season liberally on both sides with salt and freshly ground black pepper. Set down on grill and cook, turning often, until instant-read thermometer inserted into the meat, not the stuffing, reads desired temperature (at least 160°F).
5. 5
   Brush the cut side of each bun with melted butter. Place a patty on top of a bottom half of a bun and top with a top half of a bun. Serve warm.