Heat the corn oil on low in a small saucepan

Assemble the dredge by mixing the flour, salt, onion powder, granulated garlic, and turmeric (turmeric for color).

Assembly-line style, dredge the jalapenos individually in egg, then thoroughly in flour dredge, and then toss in the oil. NOTE: if the oil doesn't spatter with a drop of water, then it is too early to fry.

A minute or two on each side, until golden, and the out they go to a paper-towelled dish.

In a 2 or 3qt saucepan, toss in a layer of bacon, cook it up on low, set aside on a paper-towelled plate, put in the next layer, and continue until the pound is cooked. Don't discard the bacon grease.

Quickly, form quarter pound patties from the beef, treating the meat lightly without a lot of mixing, and season the patties with a dash of salt and pepper.

Slam the patties, each, into a couple of rings of onions, until the onions are firmly secured into the visible bottom of each of the burger patties. Tidy up the burgers, reforming the shape and thickness a bit.

Place the patties onion-side down into the bacon grease, which should still be idling on low heat.

Cook for a few minutes, flip, cook for another minute or so, cover the now visible onion side with a slice of mozzarella, cook for another couple minutes, and remove from heat.

Mix the mayo, chipotle, ancho, cayenne, oregano, epazote, and cilantro.

Spread the spicy mayo on the top bun of a bulkie, add the jalapenos, then the bacon, then add lettuce, tomato, cheesy onion burger, and then end-cap it with the other half of the bulkie. Repeat until you have 8 glorious burgers. Enjoy.