Directions

1. Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Refrigerate until ready to grill
2. Preheat the oven to 450 degrees. In a large bowl, toss the potatoes with the oil and 1/2 teaspoon salt. Coat a baking sheet with cooking spray and spread the potatoes in a single layer. Bake until golden and crisp, about 35 minutes. Remove the fries with a spatula and season with salt.
3. Add 2 Tbsp butter to heated medium sauce pot. Cook jalapeno until tender about 5 to 7 minutes. Add flour and stir constantly with a wish. When flour has cooked to a caramel brown color add milk all at once. Stir constantly. At this point season with salt and pepper. Start with a small amount - you can always add more if needed. When the gravy thickens and begins to boil - allow to boil for 1 to 2 minutes. Remove from heat.
4. Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare or until cooked to desired degree of doneness. Towards the end of the cooking process, add cheese to melt. You can also take this time to toast your chibatta rolls, but this is optional.
5. To build the burgers, lay a burger on the buttom of the bun, top with a few of the fries, spoon a genours amount of the gravy, top with sliced fresh jalapeno and green onion.