Bake the potato wedges at 425 until potatoes are crisped and release from the sheet, approximately 30 minutes.
Char the jalapeño and onion in a separate pan, then finely chop.
Add the green chili, jalapeño, onion, vinegar and sea salt to a skillet. Cook until reduced and vegetables are softened.
Assemble the burgers with the grass-fed beef patties, American cheese, and the green chili mixture.
