In a medium bowl, using a fork, combine cream cheese, shredded cheddar cheese, onion and half of jalapeno. Set aside.

In a large bowl, with your hands, combine the ground beef, remaining jalapeno, salt, pepper and garlic powder.

Divide meat into 4 portions. For each burger, poke an indent in the middle and add about 1 tablespoon cream cheese mixture. Wrap meat around filling and form into a patty. Press a small divot in center (to help prevent patties from shrinking). I like to refrigerate all day, so patties aren’t so fragile when grilling.

When ready to grill preheat grill or grill pan to high; grill burgers 3 minutes. Flip, top each with 1 slice cheddar cheese (optional) and continue to grill for 3 minutes or until desired doneness.

Toast buns right before serving

To Serve: Spread cut sides of 4 toasted hamburger buns with ketchup or sriracha (I like to add a little sriracha to a little mayonnaise). On each bun bottom, stack a burger with a slice of cooked bacon and lettuce if desired.

NOTE: Serves 4 If you like a lot of heat, use more Sriracha or add some of the jalapeno seeds into the meat or filling mixture