Place the bacon in a cold skillet and then cook over medium heat until crispy. Drain on paper towels.

In a large bowl, combine the ground beef, crushed pork rinds, garlic powder, onion powder, smoked paprika, and black pepper. Mix gently until combined. Form the mixture into 4 burger patties.

In a separate bowl, stir together the cream cheese, diced jalapeño, cheddar cheese, bacon, and green onions.

Cook the burgers in a skillet over medium-high heat for about 4-5 minutes per side, or until cooked to your desired doneness.

During the last minute of cooking, spoon some of the jalapeño popper topping onto each burger and cover the skillet loosely so the cheese mixture softens slightly.

Layer 2 iceberg lettuce leaves together for each burger wrap. Add the burger, tomato, pickles, and any extra toppings you like.

Serve immediately.