Preheat oven to 450*F.
Place potato wedges on rimmed baking sheet, drizzle with 2 tbsp EVOO. Sprinkle with chili powder, cumin, cayenne pepper, and salt and pepper. Toss to coat. Roast the potatoes for 40-45 min, until crispy and cooked through, turning once or twice.
In large bowl, use hands to combine the turkey, grill seasoning, hot sauce, chives, parsley, garlic, and salt and pepper. Divide meat into 4 equal portions, thinner in the center than the edges (can use thumb to make deep depression in center). As burgers cook, they will plump in the middle to make a flat, thick burger.
Heat large skillet over med-high heat with remaining 2 tbsp oil.
Fry burgers for 5 min each side.
Melt butter in med skillet over med-high heat.
Sprinkle flour over butter and cook 1 minute Whisk milk into the roux and season with salt/pepper. When milk comes up to a bubble and has thickened, take pan off heat and stir the cheese into sauce in a figure eight motion.
To serve, place burger on roll/bread and top with chopped chives. Serve potato wedges with a cup of blue cheese dip garnished with chopped chives.