In a medium bowl, stir mayonnaise, sharp cheddar spreadable cheese, sugar and cayenne pepper. Add artichoke hearts and cabbage; blend well. Refrigerate until ready to use.
Place bacon in a cast iron skillet on heated grill. Cook bacon, turning once, until desired doneness. Remove bacon from pan to a paper towel-lined plate. Cover with foil to keep warm. Add onion and mushroom slices to bacon grease in pan. Cook and stir for about 3 minutes until onions are soft. Place onions and mushrooms on a plate. Cover with foil to keep warm.
In a large bowl, combine Worcestershire sauce, mayonnaise, soy sauce, garlic powder, Kosher salt, and pepper. Add ground chuck and gently mix. Form into 12 patties.
Brush the grill rack with vegetable oil. Place the patties on the rack. Cover and cook, turning once, for about 5 to 7 minutes on each side for medium. Place the roll halves, cut-side-down, on the outer edge of the grill rack to toast lightly for the last 2 minutes of grilling. Place cheese slices on the patties for the last minute of grilling time.
To assemble the burgers, place a cheese topped burger onto roll bottoms, followed by equal portions of onion-mushroom mixture. Add the remaining cheese-topped burgers. Top each with 2 strips of bacon and equal portions of the artichoke slaw.