Giant Bacon Cheddar Juicy-Lucy Burger

Line 9-inch round cake pan with aluminum foil, leaving extra foil over edges of pan. Sprinkle with 2 tsp. steak seasoning. Press half of ground beef into cake pan. Layer cheese in middle, leaving 1-inch border around sides. Sprinkle with additional 2 tsp. seasoning. Top with remaining ground beef in even layer; press to seal in cheese. Sprinkle with remaining seasoning. Lift burger from pan using foil. Press to flatten to 11 inches in diameter. Refrigerate. In small bowl, whisk mayonnaise, mustard and pickle brine until smooth. Cover and refrigerate. Remove most of insides from top of bread to make hollow. Prepare grill for indirect heat at about 350 F. Brush grates with oil. Hold burger on foil bottom and flip onto grill; peel off foil. Cook indirectly until sides of burger are cooked and it feels firm when lifted with spatula, about 8-10 minutes. Using two spatulas, carefully flip burger. Close grill and cook until cooked through and cheese is melted, about 5-8 minutes. Move to direct-heat side of grill for 1-2 minutes per side. Brush cut sides of bread with olive oil and sprinkle with salt and pepper. Grill on direct-heat until toasted, about 3 minutes. Place bottom half of bread on large cutting board. Spread with half of mustard sauce. Place burger on top and top with tomatoes, onions, pickles and bacon. Spread top of bread with remaining sauce and fill with lettuce. Place top of bun on burger and cut into eight wedges.