ROASTED Red Pepper Aioli: Process ingredients in food processor until pureed. Refrigerate until ready to use.
BACON: PLACE bacon in single layer in parchment-lined sheet pan. Bake in 350ºF convection oven until almost done. Remove from oven. Transfer bacon to separate pan; reserve drippings in separate pan. Refrigerate bacon and store drippings at room temperature until ready to use.
BURGER Patties: Heat saute pan. Add 4 tsp. of the reserved bacon drippings (or 1 tsp. of the reserved bacon drippings for trial recipe) and butter; cook until butter is melted. Add onions; cook on medium-low heat until caramelized, stirring occasionally. Stir in steak sauce. Remove from heat; cool completely.
COMBINE ground chuck and onions; shape into 16 (6-oz.) patties (or shape into 4 [6-oz.] patties for trial recipe).
FOR each serving: Sprinkle 1 Tbsp. Cajun seasoning and a pinch of salt evenly onto both sides of 1 Burger Patty. Grill to desired doneness. Meanwhile, drizzle 1 Tbsp. honey evenly over 2 cooked bacon slices; sprinkle with 1/8 tsp. ground red pepper. Broil until honey bubbles. Toast cut sides of 1 bun.
PLACE 2 tomato slices, 2 lettuce leaves, 1 Burger and 2 Cajun Bacon Candy slices on bottom half of bun. Spread 2 Tbsp. Roasted Red Pepper Aioli onto top of bun; place over bacon.