In a medium saucepan, combine fresh or frozen blueberries, sugar, balsamic vinegar, thyme leaves, and lemon juice. Over medium heat, bring the mixture to a bubbling simmer, stirring occasionally. Cook for about 15 minutes until it thickens and reduces slightly, then remove from heat and cool before refrigerating.

While the blueberry sauce cools, prepare the basil garlic aioli by blending together mayonnaise, fresh basil, minced garlic, extra virgin olive oil, and lemon juice until smooth. Chill in the refrigerator while cooking other ingredients.

In a skillet over medium heat, cook bacon strips until crispy, about 8-10 minutes. Remove and drain excess fat.

Preheat your grill to medium-high heat. Season the burger patties with sea salt, pepper, garlic salt, and onion powder on both sides. Grill for about 6 minutes on each side, or until desired doneness, adding cheese slices during the last few minutes.

Assemble the burger starting with the bottom half of a brioche bun, layering arugula, burger patty with cheese, blueberry balsamic thyme sauce, crispy bacon, and basil garlic aioli on top bun.