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1
Mix fresh herbs into softened butter.
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2
Re-form into stick and refrigerate.
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3
Over medium high heat, cook the chopped bacon in a frying pan until crispy, approximately 5 minutes.
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4
Remove bacon from pan and set aside.
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5
Reduce heat to medium, add onion slices and cook until onions are brown and caramelized, approximately 8-10 minutes.
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6
Add garlic and saute for two minutes.
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7
Remove onions and garlic from pan and set aside.
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8
Over medium heat, melt butter in pan and add mushrooms.
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9
Cook until most of liquid is released from the mushrooms and add wine.
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10
Allow wine to reduce by half and add liquid smoke, smoked chipotle sauce, Worcestershire sauce and smoked paprika.
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11
Add bacon and onion mixture then cook for approximately three more minutes.
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12
Taste and add kosher salt if desired.
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13
Keep on low heat until ready to assemble burgers.
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14
In a small bowl, combine crushed garlic and olive oil.
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15
Set aside.
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16
Preheat gas grill to medium high.
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17
Slice butter into six equal pieces.
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18
Divide ground sirloin into twelve equal patties.
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19
Put one pat of butter between two patties and seal.
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20
Form six burgers.
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21
Use spoon to press onto top of each burger to form slight impression.
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22
Sprinkle burgers with kosher salt, black pepper and paprika.
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23
Brush garlic oil onto cut side of rolls.
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24
Grill burgers for 5 minutes on one side, flip and grill for 3-4 minutes on second side.
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25
Meanwhile place cut side of rolls on grill.
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26
Add cheese to burgers in last few minutes of grill time.
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27
Assemble burgers by placing lettuce leaf on bottom bun, then add 2-3 Tbsp of mushroom mixture, burger and top bun.
