Begin by flattening the ground chuck in a large bowl. Season generously with salt, pepper, and garlic; mix until well combined. Form into evenly sized patties about 1 inch thick, cover, and refrigerate for at least 30 minutes.

Heat a cast iron skillet over medium heat and add the chopped bacon. Cook until crispy, about 8-10 minutes, then remove it, leaving half of the bacon grease in the skillet. Add diced white onion and caramelize for 10 minutes.

Stir in the minced garlic to the skillet with the onions and cook for an additional 4-5 minutes. Return the crispy bacon to the skillet, mixing well. Add brown sugar, bourbon, apple cider vinegar, and maple syrup; let this mixture simmer for 10-15 minutes until it thickens.

Preheat a griddle to medium heat, around 375°F. Spray with wagyu tallow or cooking oil to prevent sticking. Place the patties on the griddle, cooking for 4-6 minutes on each side. Add a slice of cheese during the last minute of cooking to melt.

Slice the slider buns and toast them on the griddle until golden. Assemble each slider with a cheesy patty, a generous lather of bacon jam, and the top half of the bun. Serve immediately.