Jalapeno Poutine Burger

Divide meat into 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.

Preheat oven to 450ºF. In a large bowl, toss potatoes with oil and 1/2 teaspoon salt. Coat a baking sheet with cooking spray and spread potatoes in a single layer. Bake until golden and crisp, about 35 minutes. Remove fries with a spatula and season with salt.

Add butter to heated medium sauce pot. Cook jalapeño until tender, about 5–7 minutes. Add flour and stir constantly with a whisk. 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.

Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush burgers with oil. Grill 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. Toward the end of the cooking process, add cheese to melt. You can also take this time to toast your ciabatta rolls, but this is optional.

To build the burgers, lay a burger on the buttom of the bun, top with a few of the fries, spoon a generous amount of the gravy, top with sliced fresh jalapeno and green onions.