• In a large bowl, combine pork*, panko, stock concentrates, half the Mexican Spice Blend, and ¼ tsp salt (all the Mexican Spice Blend and ½ tsp salt for 4). Form into two patties (four patties for 4), each slightly wider than a burger bun. • Drizzle oil in a hot large, preferably nonstick, pan. Add patties and cook until browned and cooked through, 3-5 minutes per side. In the last 1-2 minutes of cooking, top patties with cheese; cover pan until cheese melts.

• While patties cook, wash and dry produce. • Toast buns. • While buns toast, finely chop cilantro. • In a small bowl, whisk together mayo and as much cilantro and hot sauce as you like. Taste and season with salt and pepper.

• Spread cut sides of buns with cilantro mayo. Fill with patties and half the pico de gallo (draining first). • Serve burgers with tortilla chips. Top guacamole with remaining pico de gallo and serve on the side for dipping. ***Ground Pork is fully cooked when internal temperature reaches 160°.***