For the Aioli:

1. Place the egg yolks and grated garlic into the bowl of a food processor. Pulse to combine.
2. With the machine running, VERY SLOWLY stream in the oil. Run the machine the entire time, pausing with the oil every few seconds to allow each addition to incorporate. Once the oil is all added, continue running the machine until the mixture is thick, emulsified, and pale yellow. It should look like mayonnaise.
3. Squeeze in the lemon juice and add the sriracha. Season with a little salt and pepper and then run the machine to incorporate everything. Check the seasoning one last time and adjust as necessary.
4. Transfer the aioli to an airtight container and keep in the fridge until you are ready to use. It will keep in the fridge for up to two weeks.

For the Bacon:

1. Preheat the oven to 300°F. Line a baking sheet with tin foil and then top the foil with a sheet of parchment paper.
2. Arrange the bacon in an even layer on the prepared sheet. Bake for 15 minutes. Reduce the oven temperature to 275°F and remove the bacon. Blot up the rendered fat using paper towels. Set aside.
3. Meanwhile, heat the sugar and syrup over medium heat in a small saucepan until it comes to a boil. Reduce the heat and simmer for 5 minutes.
4. Add the beer and continue to simmer until the mixture has reduced by half, about 5 minutes. Remove the mixture from the heat and whisk in the mustard, cayenne, and a pinch of salt.
5. Brush the glaze over the bacon and return to the oven to bake for 35-40 minutes, or until desired crispiness is achieved.

For the Onions:

1. Peel the onion and slice very thinly. Separate the slices and place in a shallow baking dish or bowl and pour the buttermilk over top. Soak the onions for at least an hour.
2. In another dish, combine the flour, salt, pepper, and cayenne, whisking well. Set aside.
3. Heat the canola oil up in a cast-iron skillet until a thermometer reads 375°F.
4. Remove the onions from the buttermilk, allowing the excess to drip off, and then dredge through the flour mixture until evenly coated. Shake off the excess flour.
5. In batches, add the breaded onions to the hot oil and cook, stirring them around, for 30 seconds or until golden brown and crispy. Remove with a slotted spoon and place on paper towels to drain.

For the Burgers:

1. Mix together the ground beef, garlic, onion powder, and Worcestershire. Season with salt and lots of black pepper. Form the mixture into four patties.
2. Preheat the grill or a grill pan over medium-high heat. Add the burgers and cook for 4 minutes per side. During the last minute of cooking, add the slices of cheese. Remove the burgers from the heat and allow to rest for a minute or two.
3. On the bottom half of each burger bun, generously slather on the sriracha aioli. Top with a handful of baby arugula and then the burger patties. Top each burger patty with a couple dill pickle slices, the bacon, and the crispy onions. Enjoy immediately.

Bacon lightly adapted from here

Crispy onions lightly adapted from here.