Form the hamburger patties 1 inch thick and about ½ inch bigger than the bun you are using. Don’t over-handle the meat. (Remember, packing the meat together too tight will not allow the meat juices to flow.) Salt and pepper the hamburger on both sides and set aside.
In an 8-inch skillet melt butter and add olive oil. Add jalapenos and onions and sauté over low heat until soft about 10 min. Set aside.
Lightly butter the buns on both sides. Oil the BBQ grate. Fold a paper towel into a pad, add oil, and use long handled tongs to rub it over the grate.
Turn the heat up to high and BBQ the burgers for 5 to 6 min. on each side or until the internal temperature reaches 160°. While cooking, do not press on the burger with a spatula. Just flip it. Let rest for a minute before placing on the grilled bun.
Place the buns on top of the grill until just toasted. Spread the bottom bun generously with jalapeno cream cheese. Place the burger on top; add the bacon and grilled jalapenos and onions, distributed equally over 4 burgers.