• Wash and dry produce. • Drain pineapple, reserving half the juice in a large bowl. Roughly chop cilantro. Halve lime.

• To bowl with pineapple juice, add pork*, stock concentrate, panko, 1/2 tsp salt (1 tsp for 4 servings), and pepper. Mix until combined. • Form mixture into two patties (four patties for 4), each slightly wider than a burger bun. • Heat a drizzle of oil in a large pan over medium heat. Add patties and cover pan; cook until browned and cooked through, 3-5 minutes per side.

• While patties cook, in a medium bowl, combine coleslaw mix, half the cilantro, half the mayonnaise, juice from half the lime, 1/2 tsp sugar, and 1/2 tsp salt. (For 4 servings, use juice from all the lime, 1 tsp sugar, and 1 tsp salt). Set aside, tossing occasionally, until ready to serve. • In a small bowl, combine remaining mayonnaise with as much Sriracha as you like.

• Halve and toast buns. • Spread cut sides of buns with as much spicy mayo as you like. Fill with patties, pineapple, and remaining cilantro. • Divide burgers between plates; serve with slaw on the side. Ground Pork is fully cooked when internal temperature reaches 160°.