Start cooking your bacon. You’ll need 1-2 strips of bacon per burger and I recommend you cut them in half before cooking so they’ll fit on the buns better. Place the strips in a single layer in a cold pan and turn the pan to medium heat. Let them cook 3-4 minutes while you get your beef patties together.
Put the meat in a large bowl with the Worcestershire and garlic. Mix together with your hands, using a light touch, but fully incorporating the seasonings.
Form the meat into two patties, no thicker than one inch and about 5-6 inches across. Make the center 2 inches of the patty slightly thinner than the outer circle.
Season the out side of the patties with the salt and pepper. Set aside.
Now it’s probably time to flip your bacon. Flip and cook another 3-4 minutes or until it’s as crisp as you like. You can prep your tomatoes/lettuce/onions while it finishes.
Remove cooked bacon to a plate or paper towel to drain. Pour out all but a tablespoon of bacon grease from the skillet.
(Optional: you can also grill the jalapeño slices in the bacon grease before cooking the burgers for extra bacon fat infusion!)
Increase the heat to medium-high and put in your patties. Cook 3 minutes on one side.
Flip and cook another 3 minutes for rare; 4 minutes for medium-rare, 5 minutes for medium to medium-well. Add the cheese slice to the burgers for the last 1 or 2 minutes of cook time, depending on how easy your cheese melts (i.e. American cheese only needs a minute; other cheeses will need 2 minutes).
Once cheese is melted and burgers are cooked, serve on buns topped with bacon, jalapeños, and any other toppings you like.