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1
Pound the pork sirloin with a meat mallet or the bottom of a saucepan until it is thin and has spread out to about 50 percent larger in diameter than the original steak.
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2
Cut the pork diagonally into about 28 slices.
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3
Combine the Worcestershire sauce, honey, onion, apple, ginger, garlic, salt and sesame oil in a large bowl.
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4
Add the pork slices, massage them with the marinade and let them stand in the marinade for 20 minutes.
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5
Peel the salsify by rubbing its skin with a hard brush, or use a vegetable peeler, then shave it into thin strips about 4 inches long.
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6
Using the vegetable peeler, shave the carrot in the same way.
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7
Cut the scallions into very thin slices diagonally.
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8
Cut the romaine lettuce into thin strips crosswise.
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9
Transfer the pork slices to a colander placed over a bowl, and, with the back of a soup spoon, gently press them to remove excess liquid, reserving the marinade in the bowl.
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10
Heat the oil in a skillet over medium-high heat, add the pork slices in a single layer and cook for 3 minutes or until lightly golden.
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11
Turn the pork slices once or twice during cooking.
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12
Turn off the heat and transfer the pork to a plate.
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13
Add the salsify and carrot to the skillet and return it to medium heat.
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14
Cook the vegetables until they are wilted, stirring.
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15
Return the cooked pork and the reserved marinade to the skillet.
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16
Increase the heat to medium-high, and cook the mixture until the sauce thickens and the pork and vegetables are coated with the sauce.
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17
Add the sesame seeds and scallions and give several large stirs.
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18
Turn off the heat.
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19
Toast the cut sides of the hamburger buns and spread the butter, if using, on the bottom half of each bun.
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20
Divide the lettuce among the 4 buttered buns.
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21
Divide the pork and vegetables on top of the lettuce.
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22
Cover the pork with the top of each bun.
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23
An exciting new burger!
