1-First, mix 1 pound ground pork with ¼ cup finely chopped fresh basil, 4 garlic cloves (minced), 3 green onions (white and green parts, finely chopped), 1 tablespoon fish sauce, 1 to 2 teaspoons sriracha, 1 tablespoon sugar, 2 teaspoons cornstarch, 1 teaspoon freshly cracked black pepper, and 1 teaspoon kosher salt. Form this into four even patties about ⅓-inch thick. For vegan adaptations, swap the ground pork with a plant-based alternative and follow the same steps.

2-Next, whisk together ½ cup mayonnaise, 2 green onions (finely chopped), and 2 teaspoons sriracha to make the sriracha mayo. Heat 2 teaspoons toasted sesame oil in a skillet over medium heat if you’re using it, then cook the patties until browned and they reach an internal temperature of 160°F, about 5 minutes per side. For internal links on similar recipes, check out our chicken burger variation for grilling tips.

3-Once the patties are done, spread the sriracha mayo on the toasted 4 brioche buns. Layer on ½ cup quick pickled vegetables, ¼ cup roughly chopped cilantro, 1 jalapeño (thinly sliced, if using), the pork patty, and 2 Persian cucumbers (sliced), then top with the bun. The whole process, from prep to plate, takes about 15 minutes for preparation and 20 minutes for cooking, making it ideal for weeknight dinners.

4-Finally, serve the burgers warm and enjoy the burst of flavors. For external insights, learn about the health benefits of pork to see how it fits into a balanced diet.