2 cups store-bought coleslaw
3 tablespoons chopped pickled jalapeno chiles
1/4 cup jarred sun-dried tomatoes, finely chopped
1 chipotle chile in adobo sauce, finely chopped, plus 1 tablespoon sauce
1-1/2 pounds ground beef chuck
Salt and pepper
8 slices pepper jack cheese
4 tablespoons butter, softened
1 small red onion, thinly sliced
20 chili-flavored kettle-style potato chips

In a medium bowl, combine the coleslaw and jalapeños. In a small bowl, combine the sun-dried tomatoes, chipotle chile and adobo sauce.

Preheat a grill or grill pan to medium-high. In a bowl, combine the beef, 3/4 teaspoon salt and 1 teaspoon pepper; shape into 4 patties. Grill the patties for 4 minutes, flip and cook for 4 more minutes, topping with the cheese during the last 2 minutes of cooking.

Meanwhile, spread the butter on the rolls and grill until toasted. Spread the tomato-chipotle mixture on the roll tops and bottoms. Top each roll bottom with some red onion, potato chips, a patty, some coleslaw and a roll top.