Bring the water and butter for the grits to a boil. Whisking constantly, stream in the grits. Reduce heat to medium and cook 5 minutes, whisking constantly. Remove from the heat, and stir in the cheese and salt. Taste for seasoning. Spread Gouda grits into a 13x9 bake dish, sprayed with cooking spray. Put dish in the refrigerator to cool completely and firm up (~30 minutes).
Heat the vegetable oil in a large, nonstick pan. Add the cakes and gently brown both sides. Transfer to a plate lined with paper towels to drain.
Bake at 400F for 15 minutes. Flip (by this point the lattice holds together so it flips easily), sprinkle more seasoning, and cook 10 minutes until fully crisp. Transfer to paper towels to drain fat and set aside.
Combine the ingredients for the burgers and form into 6 patties. Put a dimple in each and spread each to keep them from balling up too much while cooking. Grill burgers 4 minutes per side or to desired doneness. Place a slice of cheese on each and allow to melt.
For seasoning the bacon, I wanted a candied vibe, so I used my Grill Rub because it includes brown sugar. You can use whatever seasoning you prefer, with brown sugar or not, or use no seasoning at all. It's bacon, it will be fine.
For the grit cakes, a large skillet will accommodate all 6 cakes; however, if you have to work in batches, replace the oil in between batches with fresh because the excess flour will blacken the oil, scorch, and cause subsequent batches to taste burned.
For time management: cook the Bacon Weaves and prepare the burger patties while gits are setting. Cook the grit cakes while grill is heating.