For the shallots: Heat canola oil in a heavy pot fitted with a deep fry thermometer to 375 degrees.

Add Wondra flour to a large ziploc bag and sprinkle in shallots.

Seal bag and shake vigorously until all shallots are evenly coated with flour.

Remove shallots, gently shaking off extra flour and add to heated oil.

Cook shallots until golden brown and crispy, about 3-4 minutes.

Remove shallots from oil and allow to drain on a paper towel-lined dish.

Sprinkle with salt.

For the sliders: Evenly divide the ground beef into 8 portions.

Very gently shape burgers into balls - do not overwork!

Heat a cast iron skillet over high heat for about 2 minutes or until very hot.

Brush pan lightly with canola oil.

Place rounded portions of meat into the skillet and press down with a large spatula until evenly flattened.

Season with salt and pepper and cook until the edges are browned, about 2 minutes.

Flip burgers and season the other side with salt and pepper and top with cheese.

Cook about 2 minutes or until desired doneness.

Cover pan for a minute to allow the cheese to melt.

Place each burger on a sliced roll and top with crispy shallots.