“Club-Style” Burger

3/4 c. mayonnaise
3 Tbsp. ketchup
3 Tbsp. sweet pickle relish
1 Tbsp. sugar
1 Tbsp. minced dried onion
1/4 tsp. salt

2 1/4 lbs. ground sirloin
1/4 tsp. salt
1 Tbsp. Worcestershire sauce
1/4 tsp. pepper
1/4 tsp. garlic powder
12 slices smoked bacon
6 slices Cheddar cheese
6 large leaves iceberg lettuce (about 1 oz. each)
9 seeded hamburger buns

For the sauce, in small bowl stir together mayonnaise, ketchup, relish, sugar, onion and salt. Cover and refrigerate until ready to use. For the burgers, in large bowl mix together sirloin, salt, Worcestershire, pepper and garlic powder. Form into six burgers, about 3/4-inch thick. In large skillet cook bacon over medium-high heat until crisp, six – eight minutes. Remove to paper toweling to drain; keep warm. Prepare outdoor grill with hot coals or heat gas grill; or cook using oven method (below). Grill burgers, uncovered, four minutes. Turn over, grill three minutes or until internal temperature registers 155° on instant read thermometer. Place a slice of cheese on each burger. Grill, covered, one minute or until cheese melts. Remove from grill; keep warm. Toast buns if you wish. Reserve six bun tops. Spread each bun bottom with one tablespoon sauce. Place a burger on each of the bun bottoms. Spread each bun top with one tablespoon sauce. Arrange two strips cooked bacon and one lettuce leaf on each. burger. Top with bun tops. Serve with remaining sauce if desired. (Oven method: Heat broiler. Coat broiler pan with nonstick cooking spray. Broil burgers 4- to 6-inches from heat for four minutes. Turn and broil four minutes. Place slice of cheese on each and broil for another minute.)