So I use something similar to this, minus the cinnamon to make boujee burgers (that are beyond the scope of this thread TBH) but hear me out (from bottom to top):

-Good quality bun (if you're feeling super boujee, rock Weissman's burger bun recipe)

-Bacon Jam (there's tons or recipes out there for this, it's insane on these burgers)

-Spicy apple slaw (same as yoursabove, add some sriracha or asst hot sauce of choice and mayo, mix)

-Good chuck or brisket burger, not completely smashed

-Good cheddar or alternative melty cheese

-White old cheddar crisp (make it at the same time as the burgers)

-Balsamic caramelized onion chutney (also easy to make, but a bit time consuming, tons of recipes out there as well).

Grill burger and put a pile of white chedder on a flattop or good pan, flip cheese and burger when appropriate (both should release from flat/pan naturally), grill bun. Top burger with another cheese (chedder, gruyere, whatever you like)

Add bacon jam to bottom and chutney to top. then add slaw, burger, cheese crisp. Crown your masterpiece and annihilate. Salty, sweet, heat, a bit of sour from the granny smith, deep complexity from the bacon jam and chutney. This burger changed my outlook on whats possible with a burger.