Heat a large skillet to high heat.  Add the bacon and cook on high heat for 7-10 minutes until browned and crispy.  Drain with a slotted spoon and transfer to a plate that's lined with a paper towel.  Set aside until ready to use.

In a large mixing bowl, combine the ground beef, rosemary and garlic.  Season with salt and pepper.  Mix with your hands just until combined.  Form 4 patties and set aside until ready to cook.

Heat a large skillet to high heat.  Add half of the olive oil or butter (2 tbsp.) and the frozen potatoes.  Cook on high heat for 7-10 minutes until browned and heated through.  Set aside until ready to serve.

In a medium saucepan, combine the shredded cheese and heavy cream.  Heat on medium heat and stir continuously until melted and smooth.  Reduce heat to warm and stir occasionally until ready to serve.

Heat an additional skillet to medium heat.  Add the remaining oil or butter and add the eggs, one at a time.  Cook on medium heat until whites are cooked through and yolks are sunny side up.  Remove from oil and set aside until ready to build burgers.

Heat a grill or grill pan to medium-high heat.  Spray with non-stick cooking spray.  Add the burgers and cook on medium-high heat for 3-4 minutes on each side, or until desired level of cooking is achieved.  

Slice the buns in half and place the open ends on the grill for 1 minute to toast.

To build the burgers:  Place the bottom halves of the buns on a serving dish.  Add the burgers, then top evenly with the potatoes.  Sprinkle each with bacon, then spoon the cheddar sauce over the potatoes and bacon.  Add a few slices of fresh jalapeño and place an egg on top.  Place the top half of the bun on top and serve immediately.