Add to a bowl the cream cheese and shredded cheese then mix. Slice the stem off your jalapeno and cored the inside. Stuff with as much cream cheese filling as possible and repeat this all for the rest of your jalapenos. Next, cut your jalapenos into ½” slices, place on a tray and set in the fridge to set.

In another bowl, mix together all the ingredients for the Chipotle Sauce.

Preheat your grill to high heat (around 400F) for direct cooking.

Grab a handful of ground beef (around 1/4 lbs… ish) and gently roll it into a ball. Repeat this for 6-8 balls or until you’re out of meat. Place them in the fridge until ready to cook.

Add a cast iron skillet or plancha over the flames to preheat till it's slightly smoking. Add a burger ball to the skillet. Place a piece of parchment over one ball and then firmly press with the spatula until the burger is “smashed” on the skillet. Next, season the patty with salt pepper and garlic. Place 3-4 of the jalapeno popper slices on top of the patty. Press the jalapeno slices into the patty firmly. Let cook for another 1-2 minutes. Carefully flip the burger patty over and then season the new side with salt, pepper and garlic. Top with a slice of cheese and let melt for 1-2 minutes. Once melted, pull off and rest. Repeat for the rest of your patties.

Finally, add your bacon to the skillet and cook to your desired crispiness. Pull off and then toast your burger buns.

Build your burger with the toasted bun, chipotle sauce, 2-4 burger patties, bacon and pickled red onions. Top with chipotle sauce and the top bun. Serve and enjoy!