Preheat oven to 325°F.
In a small pot, heat the canola oil over medium-high. Add the bacon; cook until crisp, about 3 minutes. Add the onion and garlic; cook until softened, 5 minutes. Add the Worcestershire, vinegar and brown sugar; stir until the sugar dissolves. Add the beer; cook until the sauce is reduced to 1/4 cup, 3 to 4 minutes. Add the ketchup and pepper; reduce the heat to a low simmer.
In a large bowl, combine the turkey, mustard, parsley and thyme; season with salt and pepper. Form into 6 patties (thinner at the center for even cooking). In a large skillet, heat the EVOO over medium-high. Cook the patties, turning once, until cooked through, about 10 minutes. During the last few minutes of cooking, add the cheese; cover to melt. Baste the patties with the sauce.
While the patties are cooking, brush the tops of the rolls with water; sprinkle with kosher salt. Place on a baking sheet and bake until heated through, about 3 minutes, then split.
Divide the patties among the roll bottoms. Add pickles, lettuce, onion, tomato (seasoned with salt and pepper) and roll tops.