Combine the room-temperature cream cheese with finely diced jalapeños in a bowl, stirring until evenly mixed. Set aside. Simultaneously, preheat your oven to 400°F and arrange thick-cut bacon strips on a sheet pan in a single layer. Place the bacon in the oven to bake for 16 minutes until crispy. This parallel cooking saves time and gets your bacon perfectly cooked while you prepare other components.

While the bacon cooks, heat avocado oil to 350°F in a shallow pan. Toss the thinly sliced onion rings with all-purpose flour and garlic powder until evenly coated. Working in batches to avoid crowding, fry the onions for about 5 minutes until golden and crispy, stirring occasionally. Transfer to a paper towel-lined plate to drain. I like to fry onions ahead of time like this—they stay crispy longer than grilling and add a luxurious texture that really elevates the burger.

Remove the bacon from the oven and set aside to cool slightly. Preheat your grill to 450°F. Divide the ground beef into 4 equal portions and gently form each into a patty about 3/4-inch thick, being careful not to overwork the meat. Season both sides of each patty generously with kosher salt, cracked black pepper, and Worcestershire sauce, distributing the Worcestershire evenly across the surface.

Place the seasoned patties on the hot grill and cook for 2 minutes on the first side without moving them—this creates a beautiful crust and develops great flavor. Flip and cook for 2-3 minutes on the second side for a medium burger. In the final minute of cooking, place the brioche buns cut-side down on the grill to toast for about 1 minute until lightly golden and warm.

Place each grilled patty on a toasted brioche bun. Immediately top each patty with a generous dollop of the jalapeño cream cheese mixture from Step 1, allowing it to melt slightly from the residual heat of the burger. Layer 2 strips of crispy bacon from Step 1 on top, then crown with a handful of the fried onions from Step 2. I find that adding the cream cheese right after grilling helps it melt beautifully into the warm beef, creating that cohesive, indulgent bite you want.