• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1/2-inch-thick wedges. Mince two pickle slices (four slices for 4 servings). Halve buns. Cut broccoli florets into bite-size pieces if necessary. (Save potatoes for another use.)

• Toss potatoes on a baking sheet with half the Fry Seasoning (you’ll use the rest in the next step), a large drizzle of oil, and a big pinch of salt and pepper. Roast on top rack until browned and tender, 20-25 minutes. • In a small bowl, combine ketchup, mayonnaise, minced pickle, and a pinch of pepper. Set aside. Swap in broccoli for potatoes; roast 15-20 minutes.

• In a medium bowl, combine pork*, remaining Fry Seasoning, 1/2 tsp salt (1 tsp for 4 servings), and pepper. • Form into two patties (four patties for 4), each slightly wider than a burger bun.

• In a second medium bowl, whisk together half the tempura mix (all for 4 servings), 4 TBSP cold water (6 TBSP for 4), and a pinch of salt and pepper. TIP: If needed, add more cold water 1 TBSP at a time until mixture reaches a pancake-batterlike consistency.

• Heat a drizzle of oil in a large pan over medium-high heat. Add patties and cook until browned and cooked through, 4-6 minutes per side. • In the last minute of cooking, top each patty with Monterey Jack; cover pan to melt cheese.

• While patties cook, heat 1⁄3-inch layer of oil in a medium heavy-bottomed pan over medium-high heat. • Pat remaining pickle slices dry with paper towels, then stir into batter until fully coated. • Once oil is hot enough that a drop of batter sizzles when added to pan, working in batches, add coated pickles in a single layer. Cook until golden brown, 2-3 minutes on the first side and 1-2 minutes on the second side. • Using a slotted spoon, transfer pickles to a paper-towel-lined plate.

• Toast buns until golden. • Spread cut sides of top buns with as much sauce as you like. Fill buns with patties and fried pickles. • Divide burgers between plates; serve with potato wedges and any remaining sauce on the side. Ground Pork is fully cooked when internal temperature reaches 160°.