• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into 1/2-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens; mince whites. Drain beans. Trim and roughly chop mushrooms. Trim and discard root end from lettuce.

• Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.

• Meanwhile, in a small bowl, combine sour cream, mayonnaise, 1/2 tsp scallion whites, 2 tsp olive oil, 1/2 TBSP water, and 1/4 tsp Ranch Spice. (For 4 servings, use 1 tsp scallion whites, 4 tsp olive oil, 1 TBSP water, and 1/2 tsp Ranch Spice.) Season with salt and pepper to taste.

• 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 mushrooms, scallion greens, flour, remaining scallion whites, remaining Ranch Spice, 1/4 cup water (1/2 cup for 4), 1/2 tsp salt (1 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 spatula, transfer bean mounds to pan and gently press to flatten into patties, each about as wide as a burger bun. TIP: If your patties fall apart, simply press them back together when assembling the burgers. • Cook bean patties until golden brown and crisp, 4-6 minutes per side. (TIP: Depending on the size of your pan, you may need to work in batches, adding another drizzle of oil between each batch.) Transfer patties to a plate; wipe out bowl. • Halve and toast buns until golden.

• Divide bottom buns between plates; top with bean patties, 1-2 lettuce leaves, half the herby mayo, and top buns. • Roughly chop remaining lettuce; transfer to bowl used for bean mixture. Add remaining herby mayo and toss to combine. • Serve burgers with potatoes and salad alongside.