In a large, non-reactive bowl, place the ground meats, cheese, onions, garlic, spices, and barbecue sauce. Using your hands, mix the ingredients together until they’re all very well combined. If the meat gets warm, put it in the fridge to chill for 10 to 15 minutes before forming it into patties.
When you’re ready to make patties, divide the mixture into 6 equal portions. Form them into a large ball and then flatten them on a baking sheet lined with foil or waxed paper. At this point you can place a square of waxed paper between each patty, place them into a ziploc bag and freeze them. Remember when you are forming these patties, make them bigger than your buns, they shrink up when cooked.
When all the patties are ready, chill them in the fridge or freezer for 10 to 15 minutes before you preheat the grill to medium-high, (between 375°F and 450°F). Spread a little garlic butter on top of each burger, this is used instead of oiling your grids, and will impart a nice butter flavour into your burger. Grill the patties for 4 to 7 minutes per side, until they are no longer pink in the middle or reach an internal temperature of 165°F to 170°F.
While your burgers, stuffed with such goodness, are grilling, grill your peameal bacon and then butter your buns with more garlic butter and toast them lightly on the warming rack.
Serve the burgers with the peameal and your favourite toppings like cheese, onions, lettuce and ketchup. OHHH and maybe one of those home made garlic dill pickles. Yum!