To a pot add in bacon and let it cook on a medium-low heat until crispy. Once the bacon is crispy, remove it from the pan onto a plate, and set it aside.

In that same pot with the bacon grease, add in chopped onion and garlic and let that saute on a medium heat for about a minute. Next, add in the ground chuck and saute that together for about 5 minutes until the meat is browned. Then, shake in onion powder, garlic powder, paprika, adobo all purpose seasoning, and the packet of sazon. Saute everything together for about 2 minutes. Now, using a paper towel mop up about ¾ of the excess oil in the pot.

Then pour in the chicken stock and bring the pot to a boil. Once the pot comes to a boil add in the chopped potatoes, give that a stir, cover the pot with the lid, and bring it back up to a boil. Once it comes to a boil, lower it to a medium heat, and add in salt and cracked black pepper. Leave the lid on slightly ajar and let that simmer for about 20 minutes or until the potatoes are al dente (almost fully soft).

While the potatoes are cooking in the pot, line a baking sheet with aluminum foil and a baking rack. Place your sesame hamburger buns on the baking rack and brush the melted butter on both sides of the bun. Season both sides of the hamburger buns with garlic salt and cracked black pepper to taste. Bake the hamburger buns in the oven at 400°F for about 10 minutes, just until the buns are toasty (flip the buns halfway through).

Once your potatoes are al dente, pour in the evaporated milk, give that a stir, and bring the pot back to a boil. Once it comes to a boil, lower it to a simmer, and add in 7 oz of freshly shredded cheddar cheese. Stir the cheese in until it is fully melted. Once the cheese is fully melted it's ready!

Now, chop up the set aside bacon. When you serve the soup, sprinkle over the bacon bits, sliced green onions, and the leftover shredded cheddar cheese. Also, serve it with the toasty hamburger bun and some pickle spears. Enjoy!