Divide the ground bear meat into four equal portions, about ¼ pound each. Gently form each portion into a loose meatball. Avoid overworking the meat to keep the texture tender. Set aside on a plate.

Preheat your griddle or cast-iron skillet over medium-high heat. You want it hot enough to create a good sear—around 375–400°F if you’re using a temperature gauge.

Add 2 tablespoons of butter to the griddle and let it melt and sizzle. Divide the thinly sliced onions into four equal piles on the griddle, spacing them apart to create “stations” for each burger. Cook the onions for 4–5 minutes, stirring occasionally, until they’re soft and golden brown with crispy edges. Spread each pile into a thin layer to prepare for the meat.

Place one bear meatball on top of each pile of onions. Using a spatula or burger press, firmly smash each meatball into a thin patty, pressing it into the onions. The patty should be about ¼-inch thick. The onions will fuse with the meat, adding incredible flavor.

Drizzle each patty with a small amount of Worcestershire sauce (about 1 teaspoon per burger) and sprinkle generously with steak seasoning. Let the burgers cook undisturbed for 3–4 minutes, until the edges are crispy and browned.

Carefully flip each patty, ensuring the onions stay attached. Immediately place a slice of cheddar cheese (or your preferred cheese) on each patty. Cook for an additional 1–2 minutes, until the cheese is melted and the burger is cooked through.

Toast your burger buns on the griddle for 1–2 minutes, if desired. Place each cheesy bear smash burger on a bun and top with your favorite fixings—crisp lettuce, ripe tomato slices, tangy pickles, or a smear of mayo and ketchup. Serve immediately while hot and juicy.