• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots into sticks (like fries; ours were 3 inches long and 1⁄3-inch thick). Finely chop a few pickle slices until you have 2 tsp (4 tsp for 4 servings). (Save remaining pickle slices for serving.) Drain and rinse beans. Trim and mince scallions.

• Toss carrots on a baking sheet with a large drizzle of oil. Season with salt and pepper. • Roast on top rack until tender, 15-20 minutes.

• While carrots roast, in a small bowl, combine mayonnaise, chopped pickle, 1/2 tsp sugar (1 tsp for 4 servings), and as much hot sauce as you like.

• Meanwhile, 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 Monterey Jack, scallions, garlic powder, Cajun Spice Blend, 3/4 of the tempura batter mix, and 3 TBSP water until thoroughly combined. (For 4, use all the tempura batter mix and 1/4 cup water.) 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).

• Heat a drizzle of oil in a large pan 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 golden brown and crisp, 3-4 minutes per side. Transfer patties to a plate. TIP: Depending on the size of your pan, you may need to work in batches, adding another drizzle of oil before each batch.

• Halve and toast buns until golden; spread cut sides with 2 TBSP butter (4 TBSP for 4 servings). Spread bottom buns with up to half the secret sauce. Fill buns with patties and as much sliced pickle as you like. • Divide sandwiches between plates. Serve with carrot fries and remaining secret sauce on the side.