Preheat oven to 425 degrees F (220 degrees C).
Place Russet Potato (2) in bowl with water.
Heat Olive Oil (1 tablespoon) over medium heat in a small sauté pan. Add Garlic (2 clove) and sauté for 1 minute without browning.
Drain potatoes in a colander. Pat dry and place into bowl. Drizzle with garlic oil and season with Salt and Pepper (to taste). Toss to coat well.
Place potatoes in a single layer on a sheet pan. Bake for 30 minutes. Remove from oven and toss with Fresh Parsley (0.25 ounce).
Heat Olive Oil (1 tablespoon) in a pan over medium high heat. Add Onion (1/2) and sauté for 2-3 minutes until caramelized. Add 85/15 Lean Ground Beef (8 ounce) and cook, breaking up beef with a spoon into medium sized pieces while cooking. Cook until cooked through.
Add Water (2 tablespoon), Ketchup (1/2 cup), Brown Sugar (1 tablespoon), Worcestershire Sauce (1 teaspoon), Dijon Mustard (1 package), White Wine Vinegar (1 teaspoon), Chili Powder (1 teaspoon), Garlic Powder (1/4 teaspoon), Onion Powder (1/4 teaspoon) and Salt and Pepper (to taste).
Mix well to combine. Bring to a boil. Reduce to low heat and simmer for 8-10 minutes.
Open the Potato Bun (2) and place on a sheet pan and heat in the oven for 2 minutes. Remove from oven and keep warm for plating.
Divide the beef mixture evenly between 2 buns. Plate the sandwich with potato fries. Serve with ketchup. Enjoy!