• Clean, grease, and preheat the grill.

For the Mushrooms:

• In a large skillet, heat on medium-high and add the olive oil, and butter. Once the butter has melted, add in your sliced mushrooms and salt and sweat the mushrooms until they start to soften.
• Add in the splash of wine and sprinkle over the thyme leaves and continue to saute for another minute. Set aside until ready to use.

For the Hamburgers:

• In a large bowl, using your hands, mix together ground beef, salt, pepper, garlic powder, and Worcestershire sauce or liquid smoke until well combined.
• Form 4 patties that are about 1/2 inch thick (can use a patty press for ease or get your hands in there and free form by hand).
• Pop on the hot grill and grill for about 5 - 6 minutes on each side.
• Top with a slice of Swiss cheese and let melt.

For the Garlic Mayo:

• Mix together the mayonnaise with 2 crushed garlic cloves and keep refrigerated until ready to use.

To Assemble:

• Simply top the bottom half of the bun with a juicy hamburger patty (cheese already melted on), add a generous helping of mushrooms. If using the garlic mayo, spread on the top half of the bun and place on top.