In a bowl, add the finely sliced onions and buttermilk. Let sit for 15 minutes in the fridge. In a separate bowl, mix the flour, sea salt, pepper and garlic. Add seasoning to a plastic bag and add onions, making sure to drain the excess buttermilk. Toss thoroughly and set aside.

Lather your steaks with oil and season using sea salt, black pepper and garlic powder.

Using Cowboy Charcoal, fill one chimney full of coals, light and let preheat for your smoker for medium-high heat (350F).

Preheat a skillet with 2 inches of frying oil over coals until 350F in the oil. Carefully add the onions and fry for about 2-3 minutes until golden brown. Once done, set on a paper towel to absorb extra oil and set aside.

Pull the frying skillet off and preheat two more skillets. Add bacon to one skillet and cook until done. To the other skillet, add butter and let melt. Mix in milk and flour until smooth. Lastly, add cheese and mix until smooth. Let simmer over fire until completely absorbed, then set aside or over a low heat source to stay warm.

Add your steaks to the grill and cook for about 3-4 minutes per side until they are 120F internal. Once done, pull off and let rest for 10 minutes.

After everything has been cooked, brown up your burger buns for extra crispiness. Start building your burger with the bottom bun, mayonnaise, steak, bacon slices, crispy onions, gooey cheese and top of bun.

Slice and enjoy!