Begin by coring and dicing up your jalapenos. Add to a bowl the cream cheese, diced jalapenos and shredded cheese then mix.

Next begin our bacon weave by laying out 1 sheet of wax paper. Layer 4-5 bacon strips down parallel to each other. Next at the end of the bacon strips, weave a single bacon slice perpendicular to the other slices with every other slice laying on top and every other slice going underneath the strip. Continue this for 3-4 bacon slices until you have a weave.

Grab 2 oz of ground beef and form into a burger patty, then place in the middle of the bacon weave. Make a divot in the middle of the patty and add a large spoon full of the jalapeno popper stuffing. Take another 1-2 oz of ground beef and fully cover the stuffing, then fold the ends of the bacon over the top. Flip the burger over carefully and season with salt, pepper and garlic powder. Repeat the bacon weave and burger setup for the rest of your burgers, then place in the fridge for at least an hour but ideally 4 hours.

Preheat your smoker for 275F using a two zone grilling method. Add your burgers to the cooler side of the smoker to cook for 1.5 hours or until 165 internal. When the burgers are close to being done, add 1-2 slices of cheese to the top to melt. When the burgers are done, pull off and let rest for 10 minutes.

Toast up your burger buns while the burgers rest. Next, build the burgers with toasted buns, mayonnaise, burger, bbq sauce and whatever you prefer on top. Serve and enjoy!