Cut potatoes into 1/4"-thick fries and pat dry.

Place fries on one prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Spread into a single layer.

Roast in hot oven, 15 minutes.

Carefully remove from oven. Gently toss fries with grated cheese and ranch seasoning. Fries will be hot! Use a utensil.

Roast again in hot oven until lightly browned, 10-15 minutes.

While fries roast, continue recipe.

Halve and peel onions. Slice halves into thin strips.

Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add bacon to hot pan and stir occasionally until crisp, 2-3 minutes.

Transfer bacon to a plate. Keep pan over medium heat; no need to wipe clean.

Add onions to hot pan and stir occasionally until golden-brown and tender, 6-9 minutes.

If pan becomes dry, add water, 1 Tbsp. at a time, as needed.

Remove from burner.

Transfer 1/2 cup cooked onions (remaining are yours to use as you please!) and bacon to a mixing bowl. Wipe pan clean and reserve.

Add ground beef and 1/4 tsp. salt to mixing bowl with onion mixture. Form mixture into 8 equally-sized patties, about 3" in diameter. Onion mixture will be hot! Use caution.

Return pan used to cook onion mixture to medium heat and add 1 tsp. olive oil. Working in batches if necessary, add patties to hot pan and cook until browned on one side, 3-5 minutes.

Flip patties and cook, 1 minute.

Evenly top patties with shredded cheese, cover, and cook until cheese is melted and beef reaches a minimum internal temperature of 160 degrees, 2-3 minutes.

Remove from burner.

While patties cook, continue recipe.

Separate buns and place cut-side down on second prepared baking sheet. Toast in hot oven until lightly browned, 3-5 minutes.

Carefully remove from oven.

Plate dish as pictured on front of card, topping bottom buns with patties, mustard, and top buns. Bon appétit!