Finely dice the jalapeño, removing the seeds and membranes if you prefer a milder heat.
Cut the sharp cheddar cheese into small cubes or thick shards.
In a medium mixing bowl, combine the ground beef with the sea salt, black pepper, and garlic powder, mixing gently with your hands until just incorporated.
Divide the beef into two equal portions and flatten them into small discs.
Place the diced jalapeños and cheddar cheese in the center of each disc, then fold the edges of the meat over the filling to form thick slider patties.
Wrap one slice of bacon around each patty, ensuring the ends are tucked underneath to secure them.
Heat a cast-iron skillet or non-stick pan over medium heat and place the sliders bacon-seam side down.
Cook for 5-7 minutes per side, turning carefully, until the bacon is golden-brown and the beef reaches your desired level of doneness.
Remove the sliders from the pan and let them rest for 2 minutes.
Place each slider into a large butter lettuce leaf to serve as a fresh, crunchy wrap.