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