Cut potatoes into 1/4"-thick fries and pat dry. Place fries on prepared baking sheet and toss with 2 tsp. canola oil, 3/4 the seasoned salt (reserve remaining of both for tempura), and 1/4 tsp. pepper. Spread into a single layer.

Roast in hot oven until lightly browned, 25-28 minutes, tossing once halfway through.

While fries roast, continue recipe.

Combine tempura mix and 3 Tbsp. water in a mixing bowl until a pancake-like batter forms. If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

Slice jalapeño into thin rounds and pat dry. Wash hands and cutting board after working with jalapeño. Remove seeds for less spice, if desired.

Form ground beef into two evenly-sized patties, about 5" in diameter. Season with 1/4 tsp. salt and a pinch of pepper.

Line a plate with a paper towel.

Place a large non-stick pan over medium-high heat and add remaining canola oil. Let heat, 5 minutes.

Add jalapeños to tempura batter, coating completely.

Test oil temperature by adding a pinch of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

Working in batches, transfer jalapeños (to taste) to hot pan, dripping off excess batter. Fry until golden-brown, 2-3 minutes per side.

Transfer to towel-lined plate. Immediately season with remaining seasoned salt. Repeat with remaining jalapeños.

Remove from burner.

Place another large non-stick pan over medium-high heat. Add buns to hot, dry pan and toast until browned, 1-3 minutes.

Transfer to a plate. Keep pan over medium-high heat; no need to wipe clean.

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

Top patties with cheese. Cover and let melt, 1-2 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping bottom bun with aioli, patty, jalapeños (to taste), and top bun. Bon appétit!