In a medium bowl, combine the coleslaw and jalapenos. 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.