Preheat oven to 375 degrees and prepare a baking sheet with foil. Thoroughly rinse produce and pat dry. Peel and julienne onion (cut into thin strips). Scrub an slice potatoes into thin rounds, and soak in cold water for 10 minutes. Drain and pat dry. Cut two slices of bacon in half and cut the 3rd slice into ½" dice.

While potatoes are soaking, place bacon in a medium pan over medium heat and cook, stirring, until crispy, about 7-9 minutes for the diced bacon and a minute longer for the bacon halves. Remove bacon from pan as it crisps to a paper-towel lined plate. Discard all but 1 tsp. of bacon drippings from pan, which will be used to sauté the onions.

In a mixing bowl, toss sliced potatoes with 1 Tbsp. olive oil and a pinch of salt until evenly and fully coated. Arrange in a single layer on prepared baking sheet avoiding overlap. Top with one more piece of sprayed aluminum foil big enough to cover, and place a second baking sheet on top to press them down. Bake chips for 20-25 minutes until they begin to brown and crisp. Remove to a paper towel-lined plate and season with a pinch of salt.

Add sliced onion to pan with reserved bacon drippings and cook for 7-9 minutes, or until slightly caramelized. Add back diced bacon (reserve halved bacon slices for topping burger), balsamic vinegar, and strawberry preserves to pan and cook for another minute. Remove from heat and set aside.

Heat a grill or grill pan over medium-high heat. Lightly coat grill with cooking spray. Form ground beef into two patties about 5" wide, and season each side with a pinch of salt and pepper. Grill patties for 4-6 minutes on each side, or until internal temperature is at least 160 degrees.

Place bottom half of brioche bun on a plate. Add arugula, beef burger, cheese, a dollop of bacon jam (to taste), two halved bacon strips, and a top bun. Place a serving of Yukon chips on the side, and finish dish with a briny pickle on the side.