Add the shredded cheese to a bowl with the cornstarch and stir. Set aside.

Place a saucepan on medium-high heat. Add the butter, stir until melted.

Add in the onions and garlic. Cook for 2-3 minutes until translucent and fragrant.

Reduce the heat to medium and add in the remaining ingredients. Stir continuously until the cheese has melted.

Taste repeatedly and add additional salt and pepper to taste if necessary.

It will take about 10 minutes for the dip to thicken. Remove the dip from heat. It will thicken up more as it cools.

If you like it even thicker, create a slurry using ½ tablespoon of cornstarch and ½ tablespoon of water. Combine the two until it creates a white paste and add it to the dip and stir. After several minutes it will thicken more.

Cook the burgers for 8 minutes on 360 degrees.

Open the air fryer and flip the burgers. Cook for an additional 3-4 minutes.

Drizzle olive oil onto the grill grates to prevent sticking. I like to use a cooking brush or towels.

Preheat grill to medium-high heat/450 degrees.

Season the ground beef with liquid smoke, Worcestershire, olive oil, and the burger seasoning. Form 4 burger patties. Be careful not to overwork the mixture. This will result in burgers that crumble.

Ensure your meat is cold prior to grilling. If necessary, place the seasoned and formed burgers into the fridge to cool until you are ready to grill. If you grill the burgers at room temperature, this will result in dry burgers that will likely fall apart.

Place the burgers onto the grill, but don't press down. This squeezes the fat from the burger and dries them out. Feel free to flip the burgers repeatedly to ensure even cooking.

A minute prior to removing the burgers from the grill, top each burger with a slice of cheese (if preferred). Cook for an additional minute. You can add buns here for toasted buns.