Cut potatoes into 1/4"-thick fries and pat dry. Place fries on prepared baking sheet and toss with 1 Tbsp. olive oil, 1/2 tsp. salt, and a pinch of pepper. Spread into a single layer.

Roast in hot oven until lightly browned, 25-30 minutes, tossing fries halfway through.

While fries roast, continue recipe.

Core tomato and cut into 1/2" rounds.

Slice jalapeño into thin rounds. Wash hands and cutting board after working with jalapeño.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Let heat, 3 minutes.

Add jalapeños (to taste) to hot pan in a single layer. Cook undisturbed, 2 minutes.

Remove from burner. Transfer jalapeños to a mixing bowl.

Add vinegar and 1/4 tsp. salt. Stir to combine and set aside.

Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add buns to hot pan, cut-side down. Toast until browned, 1-2 minutes.

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

While buns toast, in another mixing bowl, combine ground beef, 1/4 tsp. salt, and a pinch of pepper. Form into two equally-sized patties, about 5" in diameter.

Return pan used to toast buns to medium-high heat.

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

Remove from burner.

While patties cook, continue recipe.

In a microwave-safe bowl, combine crème fraîche, salsa (to taste), and 1 Tbsp. water. Cover with a paper towel. Microwave covered until hot and bubbling, 1-2 minutes.

Carefully remove from microwave. Stir in cheese until melted and smooth.

Plate dish as pictured on front of card, topping bottom bun with patty, tomatoes, sauce, quick-pickled jalapeños (to taste), tortilla strips, and top bun. Bon appétit!