Prep time: 15 minutes | Cook time: 10 minutes | Serves: 4

Ingredients : 

4 slices of cheddar cheese
4 hamburger buns split
4 leaves romaine lettuce, shredded
16 sweet pickle chips
1 tablespoon vegetable oil
½ medium yellow onion, chopped
1 cup ketchup
¼ cup water
2 tablespoons Worcestershire sauce
1 tablespoon packed dark brown sugar
1 tablespoon chili powder
1 tablespoon cider vinegar
½ teaspoon garlic powder
1½ pounds ground chuck (80% lean)
½ teaspoon salt
1 tablespoon chili powder
½ teaspoon garlic powder

Directions : 

1. Heat the oil in a heavy saucepan over medium heat; add the onion and sauté for 12 to 15 minutes until very soft and as dark as possible without burning; add the remaining sauce ingredients, stir well, and boil them over mediumhigh heat.
2. Adjust the heat so the sauce simmers gently, and then frequently stir them for 15 to 20 minutes. Set the mixture aside to cool at room temperature.
3. Mix all the patty ingredients in a medium bowl, and then make the mixture into 4 patties, about ¾-inch thick. Make a shallow indentation about ½-inch-wide in the center of each patty, and then chill them in the refrigerator.
4. Set the Traeger grill to medium-high heat for direct cooking (400 degrees
F/ 200 degrees C to 500 degrees F/ 260 degrees C).
5. Grill the patties for 8 to 10 minutes with the lid closed until they have an internal temperature of 160 degrees F/ 70 degrees C, turning them halfway through.
6. Toast the buns on the grill grate with the cut side down when there are 30 seconds or 1 minute left.
7. Arrange the lettuce, one patty, some sauce, a bit more sauce, and 4 pickle chips (optional) on each bun, then enjoy.
8. You can store the remaining sauce in a covered container in the refrigerator for up to 7 days.
Per serving: Calories 361; Total fat 23.7g; Sodium 580mg; Total Carbs 10.9g; Fiber 1.8g; Sugars 7.2g; Protein