• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1/2-inch-thick wedges. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Drain and rinse beans. Reserve 1/2 tsp BBQ seasoning (1 tsp for 4) in a small bowl. Halve buns.

• Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until golden brown and crispy, 20-25 minutes.

• Place half the beans (all for 4 servings) in a large bowl. Mash with a potato masher or fork until mostly smooth (it’s OK if there are still some larger pieces). • Stir in minced onion, panko, half the pepper jack, remaining BBQ seasoning, and 3 TBSP water (4 TBSP for 4) until thoroughly combined. Season with salt (we used 1/4 tsp; 1/2 tsp for 4) and pepper. • Divide bean mixture into two mounds (four mounds for 4). Set aside.

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add sliced onion and season with salt. Cook, stirring occasionally, until softened and lightly browned, 8-10 minutes. TIP: Lower heat and add a splash of water if onion begins to brown too quickly. • Stir in half the BBQ sauce; cook until warmed through, 2-3 minutes. • Remove pan from heat; transfer onion to a second small bowl. Carefully wash out pan.

• While onion cooks, to bowl with reserved BBQ seasoning, stir in mayonnaise, 1 tsp pickle brine (2 tsp for 4 servings), and 1/4 tsp sugar (1/2 tsp for 4). Season with salt and pepper.

• Heat a drizzle of oil in pan used for onion over medium-high heat. Using a rubber spatula, add bean mixture mounds to pan and gently press to flatten into patties, each about as wide as a burger bun. Cook until bottoms are golden brown and crisp, 2-4 minutes. • Flip patties and carefully top with remaining pepper jack. Cover with a lid and cook until bottoms are crisp and cheese melts, 2-4 minutes more. Transfer to a plate. TIP: Depending on the size of your pan, you may need to work in batches, adding another drizzle of oil between batches.

• While patties cook, toast buns until golden; spread cut sides of top buns with remaining BBQ sauce. Spread cut sides of bottom buns with half the BBQ mayo. • Fill buns with patties, onion, and as many pickles as you like. • Divide burgers between plates. Serve with potato wedges, any remaining pickles, and remaining BBQ mayo on the side for dipping.