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Lightly butter the brioche buns and add to the low heated grill side.If it needs a few minutes still, move it to the low heated side. If the bacon seems fully cooked remove it from the grill.Move the patties to the low heat side of the grill once the meat is about medium rare inside (Note: if you like your meat cooked through more then cover the grill for a few minutes before you add your cheese). Flip the beef patties and repeat the same cooking steps for the second side (about 4 minutes total).Season the egg well with salt and pepper. Flip the bacon and mushrooms over after three minutes and crack a raw egg into the mushrooms so they act as a cup to hold the egg in.At the same time, add the bacon slices and mushroom caps (cap side up) to the medium heated side of the grill.Cook to get nice grill marks for about two minutes, then rotate the patties 90 degrees to cross hatch and cook again for about two minutes. Oil the meat well on both sides and place onto the medium heat side of the grill.In a small mixing bowl, stir together the mayo, Sriracha sauce and salt together.Season all sides of the patties generously.

Lay the patties on a sheet tray or plate and chill for at least ten minutes. Form the beef mixture into two patties, about 4 inches wide and one inch thick so when the beef is fully cooked it will shrink to the size of the bun.Try to distribute the butter evenly while mixing together. Using a box grater, grate the frozen butter and add to the beef. In a medium size mixing bowl, place the ground beef.Pre-heat a gas or charcoal grill to medium heat on half and low on the other half.