• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. 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 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.

• While potatoes 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, half the tempura mix, 2 tsp Cajun Spice Blend (be sure to measure; we sent more), and 2 TBSP water until thoroughly combined. (For 4, use all the tempura batter mix, 4 tsp Cajun Spice Blend, 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 silicone 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 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 potato wedges and remaining secret sauce on the side.