Quarter potatoes. Cut into 1/4" wedges and pat dry.

Place potato wedges on prepared baking sheet. Toss with 1 tsp. olive oil and a pinch of salt and pepper. Massage olive oil and seasoning into potatoes.

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

While potatoes roast, continue recipe.

In a mixing bowl, combine garlic aioli, crème fraîche, a pinch of salt, and 1 Tbsp. water. Set aside.

In another mixing bowl, combine ground beef, 1/4 tsp. salt, and a pinch of pepper. Form into two evenly-sized patties, about 1/2" thick.

Place a medium non-stick pan over medium-high heat and spray with cooking spray.

Add patties to hot pan. Cook until lightly charred and ground beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes per side.

Remove from burner. Transfer patties to a plate and tent with foil. Wipe pan clean and reserve.

Place rolls directly on rack in hot oven and toast until golden-brown, 3-4 minutes.

Carefully remove from oven and set aside.

Return pan used to cook patties to medium heat.

Add cream cheese and 1/3 cup water to hot pan. Bring to a simmer.

Once simmering, whisk or stir vigorously until cream cheese melts and is mostly smooth, 30-60 seconds.

Add mustard, shredded cheese, and a pinch of salt. Whisk or stir vigorously until combined, 30-60 seconds.

Remove from burner.

Plate dish as pictured on front of card, topping bottom roll with burger, sauce, crispy onions, arugula, and top roll. Serve garlic crème fraîche on the side for dipping fries. Bon appétit!