• Wash and dry produce. • Trim and thinly slice scallions on a diagonal, separating whites from greens. • Trim and discard root end from lettuce; separate leaves. Reserve two whole leaves (four whole leaves for 4 servings) for assembling burgers in Step 5. Chop remaining leaves into bite-size pieces.

• In a medium bowl, combine pork*, scallion whites, stock concentrate, panko, 1⁄2 tsp salt (1 tsp for 4 servings), and pepper. • Form 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-high heat. Add patties and cook until browned and cooked through, 3-5 minutes per side. • In the last minute of cooking, top patties with half the katsu sauce (you’ll use the rest in the next step); cover pan and cook until sauce is warmed through and patties are coated, 40-60 seconds more.

• Meanwhile, halve and toast buns until golden brown. • In a small bowl, whisk together mayonnaise and remaining katsu sauce.

• In a large bowl, toss chopped lettuce with sesame dressing. Season with salt and pepper if desired.

• Spread cut sides of buns with katsu mayo. Fill buns with patties and reserved whole lettuce leaves.

• Divide burgers and salad between plates. Sprinkle salad with almonds and scallion greens. Serve. Ground Pork is fully cooked when internal temperature reaches 160°.