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

Place potato fries (or frites) on prepared baking sheet and toss with 2 tsp. olive oil and 1/4 tsp. salt. Massage oil and seasoning into potatoes.

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

Season baked frites with a pinch of salt.

While frites bake, prepare ingredients.

In a mixing bowl, combine cream cheese and goat cheese (breaking up if needed).

Coarsely chop tomatoes.

Bring a small pot with tomatoes, vinegar, sugar, 2 Tbsp. water, and 1/4 tsp. salt to a simmer over medium-high heat.

Once simmering, stir often until most of the liquid has evaporated and tomatoes are softened, 4-6 minutes.

Remove from burner. Cover and set aside.

Combine ground beef and a pinch of salt and pepper in another mixing bowl. Form into four equally-sized patties.

Divide cheese mixture equally between two patties. Place remaining patties on cheese-topped patties and seal edges by pinching lightly. A tight seal will help keep the cheese within the patties while cooking.

Place a large non-stick pan over medium-high heat. Add stuffed patties to hot, dry pan.

Cook until browned and burgers reach a minimum internal temperature of 160 degrees, 4-6 minutes per side, covering pan once patties are flipped.

Cheese may leak from burgers. Don't worry, they're still delicious! Remove burgers to a plate. Wipe pan clean and reserve.

Return pan used to cook burgers to medium-high heat. Place buns in hot, dry pan, cut side down. Toast until golden brown, 1-2 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping bottom bun with tomato jam, burger, arugula, and top bun, and drizzling garlic aioli on frites (or serving on the side for dipping). Bon appétit!