Add the diced bacon to a heavy bottom pot over medium heat. Cook, stirring occasionally, until the fat renders and the bacon starts to crisp (about 10-15 minutes.) Once crisp, remove the bacon and set aside.

Drain all the fat, leaving about 2 tablespoons of reserved fat in the pot. Heat the pot back over medium heat and add the onions, brown sugar, vinegar, and a few tablespoons of water. Stir to combined, then cover, and lower the heat and allow the onions to cook (untouched) for 15-20 minutes.

Then stir in the crispy bacon. Partially cover the pot and allow everything to cook until the onions achieve a dark brown jam look (about 1 hour). While the onions cook, stir occasionally and add water as needed if the onions look dry.

While the onions cook, in a small bowl mix together all the burger sauce ingredients. Taste, and adjust seasoning as needed, then set aside in the fridge.

When the onions are almost done cooking, preheat your oven to 450º, and line a sheet pan with parchment paper.

Place the beef in the center and gently press it into a rectangle approximately 9x12 inches, slightly larger than the footprint of your buns.

Bake the beef for about 8-12 minutes, depending on thickness, and until desired temperature is reached. Then drain any rendered fat.

Top with sliced cheddar cheese, and return back to the oven for 1-2 minutes until melted. Once melted, use two spatulas to transfer the sliders to the slider bun, then top with as much bacon onion jam as your heat desires.

Add the top buns, and brush melted butter on top. Then return back to the oven for 1-2 minutes to brown.

Slice and serve with my not-so-secret burger sauce. Enjoy!