Ingredients

• 0.5 cups mayonnaise
• 3 tablespoons herbes de Provence
• 2 teaspoons Worcestershire sauce
• 1 teaspoon lemon juice
• 8 ounces thick-cut smoked bacon , halved crosswise
• 8 ounces button mushrooms , sliced
• 1 tablespoon soy sauce
• 2 pounds lean ground beef
• 2 teaspoons garlic granules
• salt and ground black pepper , to taste
• 16 slices Swiss cheese
• 8 hamburgers buns
• burger toppings , such as lettuce, tomato, onion, and pickles

Instructions

1. 1 Combine mayonnaise, herbes de Provence, Worcestershire sauce, and lemon juice in a small bowl until well mixed. Cover bowl and refrigerate herbed mayonnaise until ready to use.
2. 2 Cook bacon in a skillet over medium heat, turning occasionally, until crisp. Drain on paper towels. Discard all but 1 tablespoon drippings from the skillet.
3. 3 Add mushrooms and soy sauce to the skillet; cook over medium heat until mushrooms browned and soft, 5 to 10 minutes. Drain on paper towels.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Combine ground beef, garlic granules, salt, and black pepper in a bowl; form into patties.
6. 6 Cook patties on the preheated grill, 3 to 5 minutes per side, topping each with 2 slices cheese and covering grill to melt cheese during the last 2 minutes of cooking. An instant-read thermometer inserted into centers should read 160 degrees F (65 degrees C).
7. 7 Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
8. 8 Arrange hamburger buns on the prepared baking sheet. Lightly toast both sides buns in the preheated oven. Transfer buns to serving plates.
9. 9 Spread herbed mayonnaise on each bun. Add burgers to bottom buns; add desired toppings and top buns to burgers.

Nutrition per serving