Mix the Pork Patty: In a large bowl, combine ground pork, minced basil, crushed garlic, chopped green onions, fish sauce, sriracha, sugar, cornstarch, black pepper, and kosher salt. Form this mixture into four even patties, about ⅓-inch thick, making sure they hold together.

Prepare Sriracha Mayo: In a small bowl, whisk together mayonnaise, finely chopped green onions, and sriracha until perfectly combined.

Cook the Patties: Heat sesame oil in a cast iron skillet over medium heat. Place the patties in the skillet and cook undisturbed until browned, approximately 5 minutes per side, or until the internal temperature reaches a safe 160°F.

Assemble the Burger: Spread a generous layer of sriracha mayo on both halves of the toasted brioche buns. On the bottom half, layer the pickled vegetables, fresh cilantro, and sliced jalapeño. Place the cooked pork patty on top, add the crisp cucumber slices, and finish with the top bun.