Mix all the spices in a small bowl and sprinkle it all over the ground beef.
With “loose” fingers (keeping all your fingers spread out), gently toss the ground beef to mix in the spices. You do not want to over handle the meat.
Leave to marinade for a few hours if you can, but it can be used right away too.
Divide the beef into 4 portions (4 oz each) and gently flatten them out into patties with a 4-5 inch diameter. With your thumb press down gently in the middle of the patty to create “a dimple” on each patty.
Heat a grill or non-stick pan on medium- high heat. Brush the surface with some oil (especially if you are using lean meat).
Cook each burger patty on medium - high heat (you should hear a good sizzle), for 1 minute per side. Lightly sprinkle salt on the uncooked side.
Flip the burger and immediately place a portion of the beer and jalapeno cheese on top and cover the burger with a lid to allow the cheese to melt for 1 to 1 and a half minutes. As these burger patties are relatively thin, they cook very quickly, without drying out. Please see note.
When the burger is cooked through, place it on a plate to rest for a few minutes.