Cook onions with olive oil in a cast iron skillet on the grill over medium heat until softened.
Season with salt and pepper and remove from skillet. Keep warm.
Add bacon to the same skillet.
Cook until crispy on both sides.
Remove to a paper towel lined plate and keep warm. Drain grease.
Add burger meat to burger mold, fill center with a scoop of pimento cheese, and cover with meat to form a 1/2 burger patty.
Repeat with remaining meat.
Add 2 burgers at a time to the same skillet that the bacon was cooked in.
Cook on both sides until 160 degrees.
Finish on the grill grates to get a nice crust and grill marks.
Melt butter in a small pan on the grill.
Brush butter on Texas toast slices.
Toast bread on the top
rack of the grill, for a minute or less on each side until lightly golden.
Remove from heat.
To plate: Place stuffed burger patty on a slice of toasted Texas toast, top with sauteed Vidalia onions, 2 pieces of crispy bacon, 1 large fried green tomato, and a healthy drizzle of remoulade on top of tomato.
Top with another toasted bread slice.
Cut in half diagonally and use toothpicks to hold together.
Top and garnish with pickled okra and other assorted pickled veggies and greens.