1. Heat the 1 Tbsp oil in a skillet set over medium, medium-high heat. Add the mushrooms and cook and stir until tender, about 5 minutes. Season mushrooms with salt and pepper, drizzle with Worcestershire sauce, if using, and set aside for now.

2. Preheat your barbecue to medium-high. With cold-water-moistened hands, divide and form the ground beef into four equal, loose balls. Now shape each ball into a 3/4-inch thick patty. Make a deep dimple in the centre of one side of each patty (this will help prevent the patties from puffing in the centre when they cook). Season each patty with salt and pepper.

3. Lightly oil the bars of your grill. Set on the patties and cook 4 to 5 minutes per side, or until entirely cooked through and the centre of each burger reaches 160 F (71 C) on an instant-read meat thermometer. Top each patty with some cheese slices and mushrooms, and then let the cheese melt, about one minute or so.

4. Spread cuts sides of each bun with garlic aioli or burger sauce. Set a lettuce leaf, and some bacon and pickles, on each bottom bun. Now set a burger patty on each bottom bun and top each one with 2 onion rings. Set on the top buns and serve.

Note: Bags of ready to bake and heat onion rings are sold in our frozen foods aisle. Bottles of garlic aioli, such as Heinz brand, are sold in our condiments aisle. If you want to use burger sauce, to make it, combine in a jar, 1/3 cup mayonnaise, 3 Tbsp ketchup, 3 Tbsp sweet green relish, 2 tsp yellow mustard and 1/8 tsp each onion powder, garlic powder and black pepper. Seal jar and refrigerate until needed for the burgers.