Place bacon on a foil-lined rimmed baking sheet and into the oven to bake for 15-20 minutes, or until crispy. Remove from oven and place on a paper towel to soak up the excess fat.
While bacon is cooking, in a large bowl mix together all ingredients for the burgers until well combined. Divide meat into 8 equal patties, forming in your hands and pressing the middle in with your thumb (this will keep the meat from puffing up when cooking.) Sprinkle salt on the top of all the patties.
Place a cast iron grill pan on the stove to heat up over medium heat. Place 4 burgers salt-side down on the grill pan to cook for 6-8 minutes per side for medium. Remember to salt before you flip them over.
While burgers are finishing cooking, place a large cast iron skillet* over medium heat and add the ghee. Once melted, add the sweet potatoes to the pan. It’s fine if they crowd a bit. Sprinkle with salt and let cook for about 2 minutes, then toss, cook again for 2 minutes then toss again. Repeat this until all sides begin to brown and become crisp. The cast iron skillet should keep the fries from burning while browning them!
After the first four are done, set aside and do the exact same thing with the last 4 burgers.
Once all burgers are done, place the patties that you will not be using in a closed container and into the fridge or freezer for leftovers.
For the burgers you will be eating: place each burger on top of a handful of arugula, top each with mayo, bacon, avocado and serve next to fries and ketchup. Dinner is simple, buttercup!
*the cast iron skillet is super important, it keeps the best temperature and gets the best crust on the fries