To make the filling, chop bacon into small pieces.

In a large skillet, cook chopped bacon over medium high heat until nice and crispy, about 8 minutes. Drain on paper towel and cool.

Chop canned jalapenos into small pieces.

In a medium bowl, combine bacon bits, jalapenos and cheese. Mix well.

To shape the burgers, divide beef into 8 equal parts, 3oz each, and then flatten each one into thin patties, about ¼-inch thick.

Place jalapeno popper filling in the middle of 4 patties. Then top them with the other 4 patties and seal the edges. (To make this process much easier, use this burger press. Read the directions in Notes 1.)

Season the burgers with salt and pepper, or your favorite burger seasoning.

Heat the grill to medium heat for at least 5 minutes.

To cook the burgers, grill the burgers over medium heat until cooked through, about 4 minutes per side. (Aim for 160°F internal temperature.)

Meanwhile, butter the buns and toast lightly over low heat until golden brown and crispy.

Serve the burgers on prepared toasted buns with other desired toppings and garnishes.