In a small bowl, whisk together the mayo, sour cream, truffle oil, garlic powder and a dash of salt an black pepper until smooth and creamy. Cover and refrigerate until you are ready to serve.

In a large sauté pan set over medium heat, add the bacon. Cook until crispy, about 5-6 minutes and then remove from the pan with a slotted spoon thus leaving the bacon fat behind. Transfer the bacon to a plate that has been lined with a paper towel. Leaving the burner on, add the onion to the pan with the bacon fat. Cover and cook until the onion has caramelized, stirring occasionally, about 10-15 minutes. Stir in the bacon and adjust seasoning to taste. Remove from heat and set aside.

Melt 2 tablespoons of unsalted butter in a non-stick skillet over medium heat. Add the mushrooms and cook until tender and brown, about 6 minutes. Season with salt and black pepper. Stir in the balsamic vinegar and cook until the vinegar has mostly cooked out and the mushrooms are coated. Remove from heat and set aside.

Preheat a grill or grill pan over medium to medium high heat. In a large bowl, combine the ground beef, truffle oil and a dash of salt and black pepper. Mix with a heavy wooden spoon or clean hands until the mixture comes together. Form the beef into 4 equal-sized patties.

Spray the grill or grill pan with a non-stick canola oil spray and place the patties directly on the heat. Cook for about 3-4 minutes on each side for medium rare (adjust timing based on how well done you want your burgers). Add 2 slices of Sargento Swiss Natural Cheese Slices on top of each burger when there is 1 minute left of cooking time. Once the cheese has melted remove from heat and let the burgers rest for a couple of minutes.

Assemble your truffle burgers by layering truffle aioli, fresh arugula, balsamic-glazed mushrooms, onion-bacon compote and the burger patties on 4 toasted brioche buns.

Serve immediately and enjoy!