Directions
- PREPARE THE BACON JAM: In a large skillet on the stove, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pan. In the same pan, add 1/2 of the chopped onions and cook until softened and caramelized, about 10 minutes. Add the brown sugar, balsamic vinegar, and maple syrup to the onions. Stir well and cook until the mixture thickens and becomes jam-like, about 15-20 minutes. Stir the cooked bacon back into the mixture, remove from heat and let cool.
- PREPARE THE AIOLI: In a small bowl, combine the mayonnaise, chopped jalapeños, lime juice, garlic powder, and salt. Mix well and refrigerate until ready to use.
- MAKE THE SLIDERS: Preheat your smoker to 225°F. In a large bowl, mix the ground beef with the rest of the finely diced onion, garlic powder, smoked paprika, salt, and pepper. Form into 12 small patties. Place the patties on the smoker and cook for about 1 hour or until they reach an internal temperature of 160°F. Add a slice of cheddar cheese to each patty during the last 10 minutes of smoking to melt.
- ASSEMBLE: Toast the slider buns lightly on the grill or smoker. Spread a generous amount of jalapeño aioli on the bottom bun. Place the smoked cheeseburger patty on the bun, then top with a spoonful of bacon jam. Add a slice of cooked bacon if you want extra crunch. Top with the other half of the bun and serve immediately.
