Lightly Coat your chillies in oil and throw them on the grill. Roast them until their skin blisters but before their black. I put the barbeque on max heat for this.
Fry up your bacon.
Cut your patties in half and roll into a ball - I struggled with mine as it was so hot, so it seems that when the patties are chilled, they’re a lot more pliable.
When your chillies are roasted and your bacon is done, mince them and them to a bowl. Remember to cut off the stems and if you want less heat, cut out the seeds. Add in the cream cheese and mix until combined
Take 1-2 Tbsp of the mixture and put them in the middle of the patty. Put the other half of the patty on top and pinch the sides to seal the burger.
Oil the burger and put on to the grill. I’d turn the heat down to ¾ or half, it depends on how hot your barbeque gets. If you’re not sure, put the heat on to half and keep an eye on it. Close the lid (if you have one) and in 3-4 mins have a check. If they’re not done on that side, turn the heat up to ¾ and cook for a couple more minutes. Flip and cook for a few more minutes, you can add your cheese at this point as well.
Cut your rolls in half half, butter, and throw them onto the grill. You want the heat to be about ½ / just under. We only want to toast them to golden brown. Be careful as it’s very easy to burn them.
Mince your brown onion till fine or near enough. Mince your pickle to the same size. Add both to a bowl along with your ketchup, mayo and mustard. Mix until combined.
Shred your lettuce and slice your tomatoes. If you're using pickle strips like me, just cut them in half. Also cut your bacon slice in half too.
Take your buns off the grill and spread the sauce you just made generously on each side. Sprinkle your shredded lettuce and onion on to the bottom bun. Place your burger on top then place a slice of tomato, two half cuts of bacon and pickle on top. Then sit the top bun on top of your masterpiece.