Preheat the grill or skillet to medium heat. Slice 3 jalapeños into thin rounds, reserving the other for the guacamole. In a small mixing bowl, combine the cornstarch with 2 teaspoon of seasoning salt. Add the sliced jalapeños and toss to coat in the dry mixture. For the guacamole, finely dice the 1 jalapeño, chop the red onion, and cilantro.
Place the frozen Jalapeño Cheddar BUBBA burgers directly on the grill grates or in the cast-iron pan if cooking on the stovetop. Cook according to package directions, turning once the juices appear on the top and internal temperature is 161°F. Salt each burger to taste.
While the burgers cook, fry the jalapeño rounds in the skillet with the canola oil until light golden brown and crispy, about 2 minutes. Remove using tongs or a slotted spoon and drain on a paper towel lined plate.
Remove the pit from the avocados using a knife. Peel the skin off and chop the avocados into ¼” pieces and place into a small mixing bowl. Add the diced red onion, chopped cilantro, up to 1 teaspoon seasoning salt, the remaining finely diced jalapeño, and a squeeze of fresh lime juice. Combine and mash mixture to desired texture.
If desired, toast the burger buns on the grill or in a pan. Place each bottom bun onto serving platter or dish. Add some guacamole to each bottom bun, followed by a leaf of crisp green lettuce. Add the cooked Jalapeño Cheddar BUBBA burgers, additional guacamole and top with a few fried jalapeños. Finish with the top buns. Enjoy!