Jalapeño Popper Grilled Cheese Cheeseburger

First, prepare the Jalapeño Popper Patty: Mix the softened cream cheese and shredded sharp cheddar together. Fold in the finely chopped cooked bacon, finely chopped jalapeños, garlic powder, onion powder, black pepper, and a pinch of salt. Form the mixture into a ½–¾-inch-thick patty, ensuring it's slightly smaller than your burger bun. Freeze the patty for 30–45 minutes until it is very firm. Once firm, coat the patty sequentially in flour, then in an egg wash (made from 1 egg and 1 tbsp milk), and finally in panko, pressing the panko firmly onto the outside to ensure full coverage. Fry the breaded patty in 350°F oil for 1–2 minutes per side until it is golden and crispy. For the Burger: Make two 3-oz smash patties using 80/20 beef. Cook them to your desired doneness and top each patty with a slice of American cheese. For the Buns: Take 2 brioche buns and 4 slices of American cheese. Turn the two bottom halves of the buns into one smashed grilled cheese sandwich, and the two top halves into another smashed grilled cheese sandwich. To assemble, stack the burger as follows: start with a grilled cheese bun on the bottom, then add the double smash burger, followed by the crispy jalapeño popper patty, and top with the other grilled cheese bun.