Mix meat and red onion in a bowl using a fork. Avoid overworking the meat to keep the texture of the patties tender.
You don’t need to be a Minnesotan to enjoy this state delicacy.
Weigh 4-ounce portions of the meat mixture and gently press and shape into eight ½-inch-thick patties.
Place slices of cheese in an even layer in the center of four of the patties, leaving a ½-inch border along the edges.
Top cheese-covered patties with remaining patties, then pinch edges together all the way around, ensuring there are no gaps where melted cheese might escape.
Finish shaping the burger by hand to create a uniform shape, being careful not to overwork the patties. Season with kosher salt and black pepper.
When ready to cook, gently place the patties on the hot grill. Turn carefully with a grill spatula; brush burgers with buffalo sauce. To check doneness, insert an instant-read thermometer into the side of the patty (165 degrees).
For an extra pop of flavor, add coleslaw and blue cheese on top of burgers and finish by placing burgers on toasted sesame buns.