Cut potatoes into 1/2"-thick fries and pat dry.

Place fries on prepared baking sheet and toss with 1 tsp. olive oil, steak seasoning, and a pinch of salt and pepper. Spread into a single layer.

Roast in hot oven until tender and browned, 25-28 minutes, tossing once 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 and a pinch of salt and pepper. Form mixture 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 is dry, add water 1 tsp. at a time, as needed.

Add balsamic glaze and a pinch of salt and pepper. Stir to combine and bring to a simmer.

Once simmering, stir occasionally until onion mixture is slightly thickened, 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; no need to wipe clean.

Add patties to hot, dry pan. 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, and topping with arugula, patty, onion jam, cheese (to taste), and top bun. Serve remaining garlic aioli on the side for dipping fries. Bon appétit!