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, ½ 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, ½ tsp sugar, and ¼ tsp salt. (For 4 servings, use juice from all the lime, 1 tsp sugar, and ½ 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.