• Adjust rack to top position and preheat oven to 450 degrees. Bring 1 TBSP butter (2 TBSP for 4 servings) to room temperature. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Peel and mince garlic. Trim and thinly slice scallions, separating whites from greens; mince whites. Pick and mince fronds from dill. Thinly slice tomato and season with salt and pepper.

• Toss potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. • Roast on top rack until browned and tender, 20-25 minutes.

• In a small bowl, whisk together mayonnaise, mustard, jam, half the turmeric (all for 4 servings), and 2 tsp vinegar (4 tsp for 4) until combined. (Be sure to measure the vinegar—we sent more.) Taste and season with salt and pepper.

• Drain and rinse chickpeas. Place half the chickpeas (all for 4 servings) in a large bowl. Mash with a potato masher or fork until almost smooth. TIP: It’s OK if there are some larger pieces. • Stir in garlic, scallion whites, half the scallion greens, half the dill, half the curry powder, 3 TBSP tempura batter mix (be sure to measure; we sent more), and 2 TBSP water until thoroughly combined. (For 4, use all the curry powder, 6 TBSP tempura batter mix, and 4 TBSP water.) Taste and season with salt (we used ¼ tsp; ½ tsp for 4) and pepper. • Divide chickpea mixture into two mounds (four mounds for 4).

• Heat a large drizzle of oil in a large pan over medium-high heat. Using a silicone spatula, add chickpea mounds to pan and gently press to flatten into patties (rub a little oil on the bottom of the spatula to prevent sticking), each about as wide as a burger bun. • Cook patties until golden brown and crisp, 3-4 minutes per side. (TIP: Add more oil when flipping the patties if needed.) Transfer to a plate.

• Meanwhile, halve and toast buns until golden; spread softened butter onto cut sides of bottom buns. • Spread top buns with as much tangy mayo as you like. Fill buns with chickpea patties and tomato. • Divide chickpea burgers and potato wedges between plates. Sprinkle potatoes with remaining scallion greens and remaining dill. Serve with remaining tangy mayo on the side for dipping.