Mix the softened cream cheese, shredded cheddar, chopped jalapeños, garlic powder, onion powder, and half of the bacon. Stir until smooth and creamy. Chill the mixture while preparing the beef patties.

Separate the ground beef into eight equal balls. Keep them loose instead of shaping patties. Loose beef creates crispy edges after smashing on the hot cooking surface.

Place a cast iron skillet or flat griddle over medium-high heat. Allow it to become very hot before adding the beef. High heat creates the best burger crust.

Place one beef ball onto the hot skillet. Press it firmly using a sturdy spatula until thin. Season with salt and pepper. Repeat with all remaining beef balls.

Cook each smashed patty for about two minutes without moving it. The edges should become brown and crispy while the center stays juicy and flavorful.

Flip each patty carefully with the spatula. Place cheddar cheese on four patties. Cook another one to two minutes until the cheese melts beautifully over the beef.

Spread butter lightly on each bun. Toast them on the skillet until golden and slightly crisp. Toasted buns hold the juicy burger together much better.

Spread mayonnaise onto the bottom bun. Add one plain smash patty. Spoon the creamy jalapeño mixture over the top. Place the cheesy patty above the filling.

Top the burger with lettuce, tomato, remaining bacon, and pickles if desired. Cover with the top bun. Serve immediately while everything is fresh, hot, and crispy.