Start by collecting all your ingredients. This is crucial as having everything at your fingertips makes the process seamless. Slice that Vidalia onion and those juicy beefsteak tomatoes.

In a bowl, take the ground chuck. Gently form it into four equal-sized patties, making sure they are about 3/4 inch thick. Press a little indentation in the center of each patty. This helps them cook evenly. Season both sides generously with salt, pepper, and a sprinkle of smoked paprika for that subtle kick.

Heat your grill or grill pan over medium-high heat. Brush the onion slices with canola oil. Grill them for about 5-7 minutes per side until they are golden brown and caramelized. Remove them from the grill and set them aside.

Throw those patties on the grill. Let them sear for about 4-5 minutes on one side without moving them. Flip them and place cheddar slices on top to melt while cooking the other side. Cook for an additional 3-4 minutes for medium-rare doneness. Adjust the time based on your preference.

While the burgers are finishing, cut the sesame seed buns in half and toast them on the grill until they are lightly golden. This will add a nice crunch to your burger.

Spread Dijon mustard on the bottom half of the toasted bun. Add the patty with melted cheese, followed by the grilled onions, lettuce, and ripe tomato. If desired, add a bit of mayo for extra creaminess. Place the top of the bun on, and voila!