Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Mince two pickle slices (four slices for 4 servings). Halve buns.

Toss potatoes on a baking sheet with a large drizzle of oil, half the Old Bay Seasoning (you’ll use the rest later), 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.

In a medium bowl, combine pork*, half the Fry Seasoning, ½ tsp salt, and pepper (all the Fry Seasoning and 1 tsp salt for 4 servings).

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, remaining Old Bay Seasoning, 4 TBSP cold water, and a pinch of salt and pepper (for 4 servings, use all the tempura mix and 6 TBSP cold water). TIP: If needed, add more cold water 1 TBSP at a time until mixture reaches a pancake-batter-like 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 a ⅓-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.