Using freshly ground chuck, separate into 3 equal chunks then gently form into a loose round ball. Using a flat object, like a plate bottom, press firmly on each round of beef to flatten into a patty. The patty should be at least an inch wider than the bun as it will shrink while cooking. Sprinkle liberally with salt and pepper.
Heat skillet over medium heat and cook bacon until crispy. Flip the bacon to cook evenly on each side. Remove bacon from pan and set aside.
Reserving approximately 2 tablespoons bacon grease, turn up the heat to medium-high heat and add the burger patties. (Cooking one at a time if needed). Cook until the top of the burger begins to darken in color to a deeper red, then flip. The bottom should have a nice crust, without being burnt. Adjust the heat as needed.
Top burger patty with cheese and continue cooking until the bottom forms a nice crust and the interior reaches your desired level of doneness, then remove from skillet.
While burgers are cooking, butter the interior of each hamburger bun and toast it until golden brown in a separate skillet.
Assemble burgers by placing lettuce on the bottom, then burger patty, onions, pickles, tomato, bacon, and condiments. Top with the other half of the bun and serve immediately.