Shape into 1 ounce patties 

1. In a medium skillet over medium heat, cook bacon until crispy. While the bacon is cooking, line a plate with a paper towel.
2. Place the cooked bacon onto the lined plate. Set aside.
3. Leave about 4 tablespoons of bacon grease in the pan, carefully removing the rest.
4. To the pan, add the onion and diced shallots. Reduce the heat to medium-low. Cook until the onions and shallots are caramelized, 15-20 minutes, stirring often.
5. Mix in the garlic, brown sugar, maple syrup, apple cider vinegar, chili powder, and pieces of cooked bacon.
6. Simmer for 7-10 minutes, or until the mixture has thickened. It should be about the consistency of a jam.

1. In a large mixing bowl or the bowl of your stand mixer, combine the cheddar, cream cheese, pimento peppers, mayonnaise, garlic powder, onion powder, cayenne pepper and jalapeño (if using), and several twists of black pepper.
2. Beat the mixture together with a hand mixer, your stand mixer, or by hand with a sturdy wooden spoon or spatula. Beat until the mixture is thoroughly combined.
3. Taste, and add more black pepper if desired, and/or salt for more overall flavor (I usually add a pinch of two). If you’d like your pimento cheese to have more of a kick, add another pinch of cayenne. Blend again.
4. Transfer the mixture to a smaller serving bowl. 

In a small bowl, whisk together all of the ingredients.

1. Slice shallots evenly, crosswise, into 1/16 inch thick pieces and place them in a bowl. Add a pinch of salt and give it a toss to mix and let it sit for about 10 mins. The salt will draw out moisture from the shallots during this time.
2. Spread the shallots out on a paper-towel-lined plate and press another piece of paper towel on top to dry off the drawn out moisture. This helps the shallots crisp up faster, the the salt also seasons them.
Meanwhile prepare a plate or baking sheet lined with double layer of paper towel to drain the finished shallots.
3. Add enough of the frying oil in a wok or a pot to keep the shallots completely submerged. Add one test piece of shallot into the oil, then turn the heat on high and keep an eye on it.
4. Once the test shallot has a constant stream of bubbles coming out, turn the heat down to low and add the remaining shallots and stir them frequently as they fry, about 5-8 minutes.
5.Once the shallots are golden, scoop them out with a mesh skimmer and drain them on the paper towel. They will darken more after the leave the oil, so take them out a little earlier.
6. Allow them to cool completely, and use right away or store in an airtight container.

Sear patties until desired cook temp. 
While patties are cooking butter and toast the buns. 

To assemble, add one tablespoon of bacon jam and one patty to the bottom side of the bun. On top of that, add your pimento cheese and fried shallots. Add sauce to the inside of the top half of the buns. Add tops to your sliders and secure with a skewer. 

Enjoy!