Prepare the maple bacon: Place bacon on a sheet pan and sprinkle each slice with maple sugar and cracked pepper.

Bake at 375°F until crispy.

Keep warm in a low oven, uncovered, until ready to serve.

Prepare the onion garnish: Sauté onions in butter until well browned.

Season to taste with salt and pepper.

Set aside and keep warm.

Prepare the chipotle aioli: Puree chipotle chilies, chopped cilantro, chopped green onion, finely chopped garlic, sugar, Dijon mustard, and lime juice in a food processor until smooth.

Add the mayonnaise and continue processing until well blended.

Refrigerate until ready to serve.

Prepare the chipotle BBQ sauce: Process the barbecue sauce and chipote chile in a food processor until creamy.

Prepare the guacamole: Mash avocados with 1 tsp finely mashed garlic.

Add the fresh lime juice, sea salt, and cracked pepper and continue mashing with a whisk until smooth with small coarse chunks of avocados.

Refrigerate until cool.

Grill the burgers to medium/medium rare, seasoning with sea salt and pepper to desired doneness.

Melt a slice of Monterey Jack pepper cheese on top of each burger after flipping.

Keep warm while toasting the buns.

Assemble the burgers: Place slices of tomatoes and crisp lettuce leaves on the bottom toasted bun.

Spread chipotle aioli on the bottom of each toasted bun.

Add the sautéed onions, 2 strips of maple bacon, burger patty with cheese, liberal dose of chipotle BBQ sauce, generous dollop of guacamole, and a sprig of cilantro garnish.

The top bun may also be spread with chipotle aioli.