Mix together all the sauce ingredients in a small bowl.  Cover and refrigerate until ready to use.

Slice the onion into strips.

In one bowl, whisk together the milk and eggs.  Set aside.

In a separate bowl, stir together the flour, salt, cayenne pepper, paprika, dried oregano, thyme leaves and cumin.

Dip the onion strips in the milk mixture and then coat them with the flour mixture.  Repeat the process one more time so that the onion strips are doubled battered.

Heat the vegetable oil in a large pot until it reaches 350 degrees Fahrenheit.

Fry the onion strips in the oil for 3-5 minutes until they are golden brown.  Remove from the oil and place on a plate lined with paper towels.

Preheat the Blackstone Grill over medium high heat (approximately 400 degrees F).

Spread the oil out on the grill with a spatula.

Divide the beef into 4 even balls (approximately 1/2 poisoned each).

Place the ground beef on the Blackstone grill on the oil.

Press firmly on the ground beef balls into the Blackstone Grill.  Do not smash it all the way down but just press slightly to form a burger patty.

Season the beef with salt and pepper.

Cook the patties for 3-5 minutes.

Flip the burgers and cook until burgers are cooked through (3-4 more minutes). Place a slice of cheese onto each patty for the last minutes of the cook time.

Add the buns to the Blackstone Grill, cut-side down.  Cook for 1-2 minutes until they are golden brown.

Add some lettuce and tomato slices to the bottom bun of each bun.

Remove the beef and add them to each  of the hamburger buns on top of the tomatoes.

Top each patty with some of the fried onion strips.

Spread some of the sauce on the bottom side of the top half of the bun.  Then place it on top of each burger.

Serve immediately while warm and enjoy!