Cut potatoes into 1/2" wedges and pat dry.

Place potato wedges on prepared baking sheet and toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil, salt, and pepper into potatoes.

Spread into a single layer and roast in hot oven until tender, 25-30 minutes, flipping once halfway through.

While potatoes roast, place garlic on a piece of foil and drizzle with 1/2 tsp. olive oil. Form a small pouch around garlic.

Place directly on oven rack in hot oven, opening side up, and roast until golden brown, 12-15 minutes.

While potatoes and garlic roast, continue recipe.

Halve and peel onion. Slice halves into thin strips.

Season ground beef with 1/4 tsp. salt and a pinch of 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 onion and a pinch of salt and pepper to hot pan. Stir occasionally until browned, 10-12 minutes.

If pan becomes dry, add water, 1 Tbsp. at a time, as needed. Add balsamic vinegar. Bring to a simmer.

Once simmering, stir occasionally until liquid is almost entirely evaporated, 1-2 minutes.

Remove from burner. Stir in red pepper flakes (to taste).

While onion cooks, toast buns and cook patties.

Place a large non-stick pan over medium heat and add 1/2 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 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. Top patties evenly with softened cheese spread. Cover pan until cheese is melted, 1-2 minutes.

Carefully, unwrap garlic foil pouch and transfer to a mixing bowl. Mash until slightly chunky. Stir in mayonnaise until combined.

Plate dish as pictured on front of card, placing onion on bottom bun and topping with patty, arugula, and top bun. Top potatoes with garlic aoili. Bon appétit!