In a large baking pan, flatten 2 pounds of ground chuck, ensuring an even thickness of about 1 inch. Season generously with salt, pepper, and garlic powder, then cover and refrigerate for at least 30 minutes.

Place a skillet over medium heat and add 1 pound of chopped bacon. Cook the bacon for about 8–10 minutes until crisp, removing it with a slotted spoon to drain on paper towels, leaving the fat in the pan.

With the skillet on medium heat, remove half of the bacon grease. Add 1 diced white onion and cook for about 10 minutes until softened. Add 4 minced garlic cloves and sauté for an additional 4-5 minutes until fragrant.

Return the crispy bacon to the skillet with the onions, stirring in 1/2 cup of brown sugar, 1/4 cup of bourbon, 1/4 cup of apple cider vinegar, and 1/2 cup of maple syrup. Let simmer for 10–15 minutes until thickened.

Heat a griddle or skillet over medium-high heat. Cook refrigerated burger patties for about 4-6 minutes on one side until browned. Flip them over, adding 6 to 9 slices of American cheese on top for the last 2 minutes.

Slice slider buns in half and lightly toast them on the griddle or in a toaster until golden brown.

To assemble, place each cheesy patty on the bottom half of the toasted slider buns, top with bacon jam, and cap with the bun tops. Serve warm.