Cut potatoes into 1/2"-thick wedges and pat dry.

Place potatoes on prepared baking sheet and toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer.

Roast in hot oven until tender, 25-30 minutes, flipping once halfway through.

While potatoes roast, place garlic on a piece of foil and drizzle with 1/2 tsp. olive oil. Form a small pouch around garlic.

Place directly on oven rack in hot oven, opening-side up, and roast until golden-brown, 12-15 minutes.

While potatoes and garlic roast, continue recipe.

Halve and peel onion. Slice halves into thin strips.

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

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

Add onions and a pinch of salt and pepper to hot pan. Stir occasionally until browned, 10-12 minutes.

If pan becomes dry, add water, 1 Tbsp. at a time, as needed. Add balsamic vinegar. Bring to a simmer.

Once simmering, stir occasionally until liquid is almost entirely evaporated, 1-2 minutes.

Remove from burner. Stir in red pepper flakes (to taste).

While onions cook, continue recipe.

Place a large non-stick pan over medium heat and add 1/2 tsp. olive oil.

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

Transfer buns to a plate. Keep pan over medium heat.

Add patties to hot pan and cook until browned and patties reach a minimum internal temperature of 160 degrees, 4-6 minutes per side, covering pan after flipping patties.

Remove from burner. Top patties evenly with softened cheese spread. Patties and pan will be hot! Use a utensil. Cover pan until cheese is melted, 1-2 minutes.

Carefully unwrap foil pouch and transfer garlic to a mixing bowl. Mash until slightly chunky.

Stir in mayonnaise until combined.

Plate dish as pictured on front of card, placing onion jam on bottom bun and topping with patty, arugula, and top bun. Top potatoes with garlic aioli. Bon appétit!