Chopped Steak with Bacon and Mushroom Gravy

1/2 pound bacon, cooked and crumbled
1 1/2 pound ground beef, formed into 6 patties
1 package dry onion soup
1 cup heavy cream
8 oz fresh mushrooms, sliced
1/2 medium onion, chopped
2 cloves garlic, minced
1 cup beef broth
2 Tbsp BBQ sauce
1/4 tsp ground thyme
Salt and pepper to taste

Heat the cream to a simmer and then add the dry onion soup mix.  Turn heat off, stir to combine and let sit for 30 minutes.  Cook bacon until crisp and place on paper towels.  Give the bacon a rough chop, reserving 6 pieces for topping the patties.  Drain all but 2 Tbsp of grease from the pan and reheat on medium high heat.  Brown the burgers well on both sides.  Do not cook burgers all the way through, just get a good color on both sides.  Remove to a plate and keep warm.  Add a pat of butter and Tbsp of oil to the pan and saute the fresh mushrooms, onions, and garlic for several minutes until the onions have softened and the mushrooms start to brown.  Add the broth and scrape up any browned bits from the pan.  Add the bbq sauce, thyme, bacon, and the cream sauce.  Season to taste with salt and pepper and bring up to simmer.  Nestle the burgers back into the sauce, turn down the heat, and cook until the burgers are done through.  Garnish each burger with a piece of bacon and a couple of mushroom slices.

Serves 6