Place the Thick-Cut Bacon (2 slice) in the freezer for about 20 minutes or until very firm.
Transfer the bacon to a mini prep food processor and pulse until the bacon is very fine (freezing makes it easier to achieve the fine texture).
Place the Ground Chuck (1.25 pound) into a bowl and add the bacon, Kosher Salt (1/2 teaspoon), Ground Black Pepper (1/2 teaspoon) and Water (2 tablespoon). Fold the bacon and seasonings into the beef to blend evenly - but try not to overwork the meat.
Form the beef into four 4" patties about 1/3-1/2" thick. Use your thumb or the back of a spoon to form a depression in the center of each patty.
Heat the grill to 450 degrees F (230 degrees C).
While the grill is heating, slice the Hamburger Bun (4) in half and assemble the rest of the toppings.
Combine the Monterey Jack Cheese (1/2 cup) and Shredded Mild Cheddar Cheese (3/4 cup) and transfer to a small bowl.
Grill the buns on the cut side for about 1 to 2 minutes until lightly browned and set aside.
Place the burgers on the grill and cook 3 to 4 minutes on each side for medium-rare to medium. During the last minute of cooking, sprinkle on about 1/4 cup of cheese for each burger.
Transfer burgers to a baking sheet or cutting board.
Dress your burgers using Lettuce (to taste), Tomato (1), Red Onion (1/2), Jalapeño Pepper (1), and Barbecue Sauce (1/3 cup). Serve with Small Dill Pickle (to taste).