Heat BBQ grill to high and then reduce heat to medium high.

Mix loose sausage evenly into beef and mix in spices. Divide into 4 equal portions and form into patties.

Heat oil in a frying pan and add onions slices. Cook over medium heat about 5 minutes. Add the brown sugar and thyme cook another 5 minutes. Reduce heat to medium/low and add the thyme and red wine and cook another 5 minutes. Add the bourbon and cook another 5 minutes. Watch onions do not burn. Reduce heat if necessary.

In a separate pan, melt butter and cook mushroom slices over medium heat about 10 minutes.

In separate pan fry bacon until crisp over medium heat. Transfer to a paper towel to drain.

Mix bourbon into the commercial sauce in a serving dish.

Grill burgers over medium heat about 9 minutes per side. Do not move them unless you need to due to flare ups. Turn only once and grill another 9 minutes. Remove from grill to a clean platter. Sprinkle the Swiss cheese on top of the patty and allow the residual heat to melt it while the patties are resting. Cover platter loosely with another platter or foil. Allow to rest for 5 minutes.

Lightly toast Kaisers on the grill while the meat is resting.

Quickly reheat bacon onion mix and mushrooms if necessary so they are warm when you build the burgers.

Spread one side of the roll with the Bourbon BBQ sauce. Spread a layer of the Bourbon Onion Marmalade on bottom of the roll. Place the burger and top it with mushrooms and 2 bacon pieces.