Place the meat in a large mixing bowl, liberally season it with salt and pepper then gently mix it with your hands. DON'T squeeze it into a dense ball, you want it to be almost falling apart.

Split the meat into 2 balls, then press into patties about 1/4" thick, they should be 1/8" - 1/4" wider than the buns because they'll shrink as they cook.

Butter your buns.

Sautxe9e the onions in butter in a small pan on medium low.

Heat a large skillet on medium high. when a splash of water evaporates immediately in the pan, place the 2 patties in. Turn the heat down to medium and allow to cook until you can see the bottom 2/3 of the patties have browned up the sides.

Flip the patties and allow to cook another 1-2 minutes.

Fry your egg in a separate small pan in butter. They key to a well shaped fried egg is a very hot, small pan and also cracking your egg into a small bowl first then pouring it into the pan when the time is right, then til the pan to keep the white tight until the bottom solidifies enough that it holds its shape.

Place cheese slices on the patties and cover the pan for 20-30 seconds, checking every 10 seconds or so. You want the cheese to lose its solid form some, but melt so much that it thins and drops into the pan. Remove the patties from the pan and set aside

Turn your pan up to medium high again and place your buns in, butter side down. Lightly press their centers to ensure they toast evenly. Hold them there for 60-90 seconds.

Put the onions on top of the first patty, then put on the next patty, then the egg. Top with a little bbq sauce.