Start by cooking your bacon. Place bacon in a frying pan over medium heat and cook gently for a few minutes until the bacon is cooked and just slightly golden. Remove from the pan and place onto some kitchen paper to absorb excess fat and cool slightly, then chop into small pieces.

Add the ground turkey, finely chopped jalapeños, shredded cheese, cooled and chopped bacon, hot sauce (if using), garlic powder and salt to a large mixing bowl. Use your hands to mix everything together, stopping when just combined - don't overwork or knead the mixture.

Divide the mixture into 4 and shape into evenly sized patties, about ½ inch thick or 5 ounces each. Place on a plate or baking sheet and transfer to the fridge to chill for 30 minutes to an hour.

Heat your grill/barbecue to medium-high heat (about 200-225°C or 400-450°F). If using a griddle pan on the hob, place over medium heat until the pan is very hot.

Cook the burgers for about 5-7 minutes on each side. When cooked, the internal temperature of the burger should reach 74°C or 165°F and be cooked all the way through - they should not be pink inside. If desired, add a slice of cheddar cheese to the tops of the burgers for the last minute of cooking to allow it to melt.

Serve the burgers on lightly toasted brioche buns with chipotle mayo, sliced jalapeños, smashed avocado and quick pickled onions.