You start with two pounds of ground chuck. Split this into ten equal portions. Roll each portion into a ball. Now you have ten medium sized meatballs. Press each ball into a thin patty. Make it as thin as you can.
Season each patty with salt, pepper and garlic powder on both sides. Set them aside and prepare your filling.
The filling is simply one large jalapeño, seeded and diced, half a small onion diced and 4 oz of cream cheese, softened. Mix them all together.
To stuff the burgers, place a large dollop of the filling onto the center of five of the patties. Carefully top each patty with another patty. Press the edges together to seal but don't don't DON'T press on the middle. You'll lose your filling if you do. Top with a nice brushing of worcestshire sauce.
Grill your burgers for about five minutes on each side. I served them on a bun with mayo and a slice if cheese. Ketchup and mustard are too strongly flavored, they would detract from the filling. These ate definitely the best burgers I've ever tasted. Another great meal from my kitchen to yours!