Cut potatoes into 1" pieces. Place potatoes and 1 Tbsp. water in a microwave-safe bowl and cover with a damp paper towel. Microwave covered until fork-tender, 6-8 minutes.

Carefully remove from microwave. Drain any excess liquid from bowl.

While potatoes heat, in a mixing bowl, combine teriyaki glaze and mayonnaise. Set aside.

Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and microwaved potatoes to hot pan. Wipe bowl dry and reserve.

Stir often until potatoes are browned, 8-10 minutes.

Add potato spice seasoning and a pinch of salt. Stir to combine.

Remove from burner.

While potatoes cook, continue recipe.

Place another large non-stick pan over medium-high heat.

Add buns, cut-side down, to hot, dry pan. Toast until golden-brown, 1-2 minutes.

Work in batches, if necessary.

Remove from burner. Transfer buns to a plate. Reserve pan; no need to wipe clean.

Combine ground beef, bacon, garlic salt, and 1/4 tsp. pepper in bowl used to microwave potatoes.

Form mixture into 4 equally-sized patties, about 5" in diameter.

Return pan used to toast buns to medium heat. Add patties to hot, dry pan and cook until lightly charred and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes per side.

Remove from burner.

Plate dish as pictured on front of card, topping bottom bun with teriyaki mayonnaise, patty, pineapple (draining, if necessary), arugula, and top bun. Bon appétit!