In a large skillet over medium heat, cook the bacon until crisp, 10 to 12 minutes, turning occasionally. Drain the bacon on paper towels. Roughly chop the bacon into 1 centimetre pieces.
Prepare the grill for direct cooking over medium–high heat (200ºC to 260ºC).
Roughly chop half of the jalapenos and set aside the remaining sliced jalapenos. In a large bowl gently mix the round chuck with the chopped jalapenos, goat cheese, garlic and salt. With wet hands, gently form four loosely packed patties of equal size, each about 2 centimetres thick. Don’t compact the meat too much or the patties will be tough. Using your thumb or the back of a spoon, make a shallow indentation about 2.5 centimetres wide in the centre of each patty. This will help the patties cook evenly and prevent them from doming on the grill.
Brush the cooking grates clean. Grill the patties over direct medium–high heat, with the lid closed as much as possible, until fully cooked, 10 to 12 minutes, turning once (because these patties have so much moisture, they will not brown as much as most patties). During the last minute of grilling time, add two slices of cheese to each patty to melt and toast the buns, cut-side down, over direct heat.
Remove the patties and buns from the grill. Place the patties on the bottom bun halves and top them with as much of the bacon and the reserved jalapeno slices as you like. Put the top bun halves in place and serve the burgers warm.