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.

Summertime, and the grilling is easy! To grill this burger, heat grill to medium. Follow same instructions, grilling until browned and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes per side.

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.

Kids not a fan of arugula? Feel free to skip/reduce.

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!