Melt 2 tablespoons butter in small skillet. Stir in 2 tablespoons chopped jalapeños. Cook over medium heat for 2 minutes or until softened, stirring frequently.

For sauce, whisk together beer, cream, corn starch, salt, and black pepper in medium saucepan. Bring to a boil; reduce heat. Cook and whisk 1 minute. Remove from heat; whisk in pepper Jack cheese until melted. Set aside; keep warm.

For burgers, combine ground beef, steak seasoning, Worcestershire sauce, and remaining chopped jalapeños in bowl. Do not overmix. Form into 4 meatballs. Use thumb to press an indentation into the center of each. Place remaining ½ tablespoon cold butter into each indentation; form beef around butter to seal. Flatten each meatball to ¾-inch-thick patty.

Grill patties on greased rack over medium direct heat (350°) for 18 minutes, turning halfway through. Top with Cheddar cheese; grill 2 to 3 minutes more or until burgers reach 165° and cheese is melted. Transfer to platter. Let rest, covered, for 3 minutes.

To serve, spread buns with jalapeño-butter mixture. Top bun bottoms with lettuce, tomatoes, burgers, cheese sauce, bacon and bun tops.