Cut potatoes into 1/2"-thick fries. Pat dry. Place fries on prepared baking sheet and toss with 1 tsp. olive oil, steak seasoning, and a pinch of salt and pepper. Massage oil and seasoning into fries. Spread into a single layer.

Roast in hot oven until tender and browned, 25-28 minutes, tossing fries halfway through.

Carefully remove from oven.

While fries roast, continue recipe.

Halve and peel onion. Cut halves into 1/4" dice.

In a mixing bowl, combine ground beef with a pinch of salt and pepper. Form into two equally-sized patties, about 5" in diameter.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

Add bacon to hot pan. Stir occasionally until browned, 2-4 minutes.

Add onions and stir often until tender, 4-6 minutes.

If pan becomes dry, add 1/4 cup water, 1 tsp. at a time, as needed.

Add balsamic fig glaze and a pinch of salt and pepper. Bring to a simmer.

Once simmering, stir occasionally until liquid has mostly evaporated and mixture becomes syrupy, 2-3 minutes.

Remove from burner.

While onion jam cooks, continue recipe.

Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add buns to hot pan, cut side down. Toast until browned, 1-2 minutes.

Transfer buns to a plate. Keep pan over medium heat.

Add patties to hot, dry pan and cook until browned and patties reach a minimum internal temperature of 160 degrees, 4-6 minutes per side, covering pan after flipping patties.

Remove from burner.

Plate dish as pictured on front of card, spreading half the garlic aioli (reserve remaining for fries) on bottom bun, then arugula, patties, onion jam, blue cheese (to taste), and top bun. Serve remaining garlic aioli on the side for dipping fries. Bon appétit!