How to make it:
Crisp up the prosciutto in a skillet over medium heat until golden brown on both sides. Remove from heat and set aside. They will harden as they cool. Keep whole or pinch up for a bits effect. You can also use bacon instead, but I like prosciutto for it's extra salty and thinner texture.

In a small mixing bowl, mix together the cream cheese, minced garlic, diced jalapeño and cheddar cheese until fully combined.

Preheat the grill. (If you don't have a grilling stone, you're going to want to do yourself a favor and invest in one. It has changed my grilling game entirely. All of the juices stay exactly where you want them - with your food - instead of falling into the grill. Meat is cooked evenly by avoiding hot spots from big flames. To clean, just scrape off the bits into the grill and let the flames cook it out, then wipe it down with a wet cloth once it completely cooled. Totally worth the $90 price tag!)

Salt and pepper your burger meat. I also like to add a few shakes of garlic and onion powders.

Place burgers on the grill when it's nice and hot (~400° F). Flip after a 4-5 minutes. Add a large helping of the jalapeño mixture to the top cooked side while the other side of the burger cooks. Close the lid to encourage the cheese to melt.

Butter and toast the buns for an elevated experience. Toss them on the grill butter side down for just a couple minutes to brown up a bit.

Remove the buns and the burgers at the same time. Assemble with the prosciutto, and indulge!