Bacon, Mushroom, and Swiss Burger

Combine mayonnaise, dried herbs, Worcestershire sauce, and lemon juice in a medium-sized bowl. Thoroughly mix the ingredients together until well combined. Cover the bowl with a lid and refrigerate for later use.

Cut each strip of bacon into two halves and cook in a skillet over medium heat until it reaches the desired level of crispiness. Remove the cooked bacon from the pan and place it on paper towels to drain excess grease.

Pour off all but 1 tablespoon of the remaining bacon drippings from the pan. Add sliced mushrooms and soy sauce to the pan, then heat over medium heat until the mushrooms are browned and tender, taking around 5 to 10 minutes. Remove the cooked mushrooms from the pan and place them on paper towels to drain excess moisture.

Preheat a grill over medium heat, taking care not to scorch the surface. Lightly brush the grill grate with oil to prevent sticking.

To prepare burgers, combine ground beef, garlic granules, salt, and pepper in a bowl. Mix the ingredients together until just combined. Form the mixture into patties and place them on the prepared grill.

Grill the burgers for 3 to 5 minutes per side, or until an instant-read thermometer inserted into the center reads 150 degrees F (65 degrees C). During the last 2 minutes of cooking, top each burger with cheese and cover to melt the cheese.

While the burgers are cooking, heat your oven to 400 degrees F (200 degrees C). Arrange hamburger buns on a foil-lined cookie sheet and lightly toast them in the oven for each side.

Once toasted, remove the buns from the oven and place them on serving plates. Spread some herbed mayonnaise on each bun, then top with a cheese-topped patty, your desired hamburger trimmings, and finally the top bun.