Mighty Mushroom & Black Bean Burgers

• 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, ½ tsp scallion whites, 2 tsp olive oil, ½ TBSP water, and ¼ tsp Ranch Spice. (For 4 servings, use 1 tsp scallion whites, 4 tsp olive oil, 1 TBSP water, and ½ 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, ¼ cup water (½ cup for 4), ½ 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.