1In a skillet over medium heat, fry the bacon until crisp, 10 to 12 minutes, turning occasionally.
2Drain on paper towels.
3Whisk the mayo ingredients, including ¼ teaspoon salt and ¼ teaspoon pepper.
4Mash the guacamole ingredients, including ½ teaspoon salt and ¼ teaspoon pepper.
5Mix the ground chuck with the Worcestershire sauce, 1 teaspoon salt, ½ teaspoon pepper, the smoked paprika and onion powder, and then gently form eight patties of equal size, each about ½ inch thick and a little wider than the buns.
6Refrigerate the patties until ready to grill.
7Prepare the grill for direct cooking over medium-high heat (400° to 500° F).
8Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness (160° F), 6 to 8 minutes, turning once.
9During the last 30 seconds to 1 minute of grilling time, place a slice of cheese on each patty to melt, and toast the buns, cut side down, over direct heat.
10Build each burger on a bun with garlic mayo, a lettuce leaf, a tomato slice, two patties, as much guacamole as you like, a slice of bacon (torn in half) and more garlic mayo.
1 ripe beefsteak tomato, cut crosswise into 4 slices about ¹/3 inch thick