Chiffonade Fresh Parsley (1 pinch). In a bowl, combine Mayonnaise (1/2 cup), parsley, Chipotle Peppers in Adobo Sauce (1 tablespoon) and Salt and Pepper (to taste). Place in fridge and let flavors meld at least 30 minutes.
For balsamic onions, begin by thinly slicing the Red Onion (2). In a hot pan, add Olive Oil (2 tablespoon) and cook the onions over a medium-high flame until they begin to brown a bit. Add Granulated Sugar (1 tablespoon) and salt and pepper and turn heat down to medium.
Cook another 3 to 5 minutes until the sugar is absorbed and the pan is almost dry. Add Balsamic Vinegar (1/2 cup) and reduce heat to low.
Simmer till all the vinegar is absorbed and pan is almost dry. Stir occasionally.
On a griddle or cast iron pan cook Beef Patty (4) over medium-high heat. Season patties liberally with salt and pepper, cook one side.
Flip, add White Cheddar Cheese (4 slice) and balsamic onions. Cook other side.
Now put it all together. Bottom Potato Bun (4), chipotle mayo, burger patty with cheese and onions, a touch of Ketchup (to taste) and finally the top bun.