Get yourself the best thick-cut smoked bacon you can find. Lay slices out on a wire rack set over a foil-lined baking pan, and bake at 425°F for about 15 minutes or so.
Remove it from the oven and turn them over using tongs. Generously brush the bacon with the Sriracha/brown sugar mixture.
Put it back in the oven for another 15 to 20 minutes until it’s crispy and starting to blacken around the edges.
Chop up 4 of the slices once they have cooled and reserve the other 8 for the burger assembly.
While the bacon is cooking, work on the onions. Thinly slice a medium yellow onion.
Heat your non-stick pan or cast-iron skillet over medium heat, and then melt your butter. Throw the onions in, season with some Kosher Salt and cook, frequently stirring, until they are soft and nicely browned, for about 15 minutes or so.
Next, throw the ground beef, chopped bacon, diced jalapenos, ½ cup crumbled blue cheese, about 2 teaspoons of kosher salt and a generous amount of freshly cracked black pepper into a medium bowl and get to work. Use your hands to mix.
Heat your skillet over medium-high heat. Divide the mixture into four equal portions and form into patties. Cook for about 5 minutes on each side until you’ve reached the desired internal temperature. I usually cut a tiny slice into one of mine and check it.
To assemble the burgers, toast your buns in the oven or the cast iron skillet.
Put some lettuce on top of the bottom bun, then add the burger. Top with the caramelized onions, tomatoes, pickles, 2 more slices of bacon and more blue cheese crumbles.