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, ½ 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.