Start with your patties. Combine ground beef, egg, Worcestershire, chile powder, and breadcrumbs in a large bowl. Mix gently with your hands until just combined — stop as soon as you no longer see dry patches. Overworking the meat makes tough patties.

Divide the mixture into 4 equal portions (about 4 oz / 113g each). Shape each into a patty about ¾ inch (2cm) thick, keeping the thickness even from edge to edge. Press a shallow dimple into the centre of each patty with your thumb — this prevents puffing during cooking.

If using wax paper or parchment, place each patty on its own square so they can be stacked without sticking. Slice the tomato, red onion, and jalapeños while the grill preheats.

Make the chipotle mayo: in a small bowl, stir together the mayonnaise and adobo sauce until smooth. Taste and adjust the amount of adobo sauce to your preferred heat level. Set aside.

Preheat your grill to medium-high heat (around 400°F / 200°C). Grill the patties for 4–5 minutes per side for medium, or until an instant-read thermometer inserted sideways into the centre reads 160°F / 71°C for well-done. Do not press down on the patties with your spatula — this squeezes out the juices.

During the last 1–2 minutes of grilling, place a slice of cheddar cheese on each patty and close the grill lid to melt the cheese.

Toast the buns on the grill or in a toaster oven until lightly golden, about 1–2 minutes. Spread chipotle mayo on both halves of each bun. Layer the bottom bun with a cheeseburger patty, tomato slices, red onion rings, and at least 6 slices of fresh jalapeño. Place the jalapeños directly on top of the melted cheese so they stay put. Add lettuce if desired, top with the bun, and serve immediately.