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Crunchy fried pork cutlets make for an extra-satisfying burger.

Acclaimed chef and burger expert Daniel Wilson’s The Burger Lab is an extensive new book that chronicles the long and storied history of the hamburger. From its humble beginnings to its colonization of the world, this is one iconic dish worth a deep-dive. Packed with photos, recipes and stories about one of the most popular foods in the world, The Burger Lab is a thorough education in what it truly means to be a patty on a bun. If you know how to make Wilson’s tonkatsu pork burger, you’re well on your way to becoming a burger master.

Let’s be honest: crumbing food makes just it better! Japanese crumbed pork (tonkatsu) is bloody delicious. Even better is tonkatsu sauce, which is basically Japanese barbecue sauce, widely available from Asian grocers, along with the panko breadcrumbs. Throw in some slaw and some buns and you’ve got a real crowd-pleaser.

Reprinted with permission from The Burger Lab