Season the patties heavily with Montreal Steak Seasoning and let them come to room temp.

Grill the burgers on the Big Green Egg at about 500 degrees until the burgers are done to your liking. For me, this was about 3 minutes per side. When you remove them from the grill, place them in a casserole and put the cheese on top, then melt the cheese on the burgers in a 350 degree oven for about 5 minutes. (This is why you should take the burgers off the grill when they are a little more rare than you want them to be when you eat them).

Butter and toast the bun.

Assemble the burger: Sauce on the bottom, then lettuce, then tomato, then burger and cheese, and then the red onions.

Serve with pickles and a cold beer or a glass of red wine. Remember, it's 5:00 p.m. somewhere!