Preheat your Cowboy Charcoal in a grill to high heat (around 400F) for direct cooking.
Grab a handful of ground beef (around 1/4 lbs… ish) and gently roll it into a ball. Repeat this for 6-8 balls or until you’re out of meat. Place them in the fridge until ready to cook.
Add a skillet to the grill. Add your butter, flour, garlic powder and cayenne powder to the skillet to melt and mix for 1-2 minutes. Once thickened into a paste, slowly add your Dark Beer in batches to fully integrate it and let the mixture thicken. Once mixed, add your mustard and worcestershire sauce. Finally, add both of your shredded cheese and keep stirring until fully integrated and smooth. Thin out the sauce with the milk at the end. Once the sauce is done (about 10 minutes), pull it off and keep warm.
Add a cast iron skillet or plancha over the flames to preheat till it's slightly smoking. Add the burger balls to the skillet. Place a piece of parchment over one ball and then firmly press with the spatula until the burger is “smashed” on the skillet. Next, season the patty. Repeat this for each burger and let cook for another 1-2 minutes. Carefully flip each burger over and then season the new side with salt, pepper and garlic. Top each burger with a slice of cheese and let melt for 1-2 minutes. Once melted, pull each burger off and rest. Finally, cook your bacon to your desired crispiness. Pull off and then sautee your veggies in the bacon fat for 3-4 minutes. Pull off and then toast your burger buns.
Build your burger with the toasted bun, mayonnaise, double patties, bacon and veggies. Top with mayonnaise and the top bun. Serve with the beer cheese on the side for dipping or with fries. Enjoy!