Cut potatoes into ½" sticks and pat dry. Place in a mixing bowl and toss with 2 tsp. olive oil,, and ¼ tsp. salt. Massage oil into potatoes. Place potato sticks on prepared baking sheet. Spread into a single layer and bake in hot oven until tender and browned, 25-30 minutes, flipping once halfway through. Season with an additional pinch of salt after out of the oven. While fries bake, prepare ingredients.

In a small bowl combine cream cheese and goat cheese, mix well. slice tomatoes into ¼" rounds.

Combine ground beef, pinch of salt, and pepper in a mixing bowl. Form into four equally-sized patties. If using 20 oz ground beef, combine with ¼ tsp. salt and a pinch of pepper. Divide cheese mixture between two patties. Place remaining patties on cheese-topped patties and seal edges by pinching lightly. A tight seal helps cheese stay in patties while cooking.

In a small sauce pot combine sliced tomatoes, red wine vin, sugar, 2Tbsp of water and ¼ tsp salt. bring to a simmer over medium high heat. cook while stirring often until most of the liquid is gone and tomatoes are softened, 4-6 minutes. the mixture should not be watery.

Place a large non-stick pan over medium-high heat. Place buns in hot pan, cut side down. Toast until golden brown, 1-2 minutes. Remove from pan. Keep pan over medium-high heat. Place patties in hot 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! If using 20 oz., cook over medium heat, 8-10 minutes per side, covering pan once patties are flipped. Top burger with tomato jam and arugula and serve fries with garlic aioli. Bon appetite1