Pork Banh Mi Burger

500 g ground pork
¼ cup finely chopped fresh basil
4 garlic cloves, minced
3 spring onions, finely chopped
1 tbsp fish sauce
1 tbsp Sriracha
1 tbsp sugar
2 tsp cornflour
2 tsp SIDS SALT & PEPPER to taste
Sriracha Mayo:--
1 cup Best Foods mayonnaise
3 spring onions, finely chopped
2 tbsp Sriracha
Banh Mi Burger:--
4 brioche buns or Baps
peanut oil
sriracha Mayo
pickled veggies
coriander
cucumbers
jalapeños (optional)

In a large bowl combine all ingredients for pork meat patties until fully combine and separate into 4 equal parts. Using your hands, carefully form each patty until even in thickness all the way around is achieved and set aside. You want it about 8 mm thick.
In a small bowl combine ingredients for sriracha mayo and whisk until smooth. Can be made ahead and stored for up to a week.
Preheat grill to medium/high heat. Add pork patties to the grill and cook without moving for 5 minutes. Flip the patties and repeat with the other side. If the meat isn't cooked through, flip every 30 seconds until cooked to avoid burning. If you don't have a grill, heat a large cast iron frypan over medium/high heat and coat lightly with oil. Working in batches of two, add prepared pork patties to the pan and cook without moving until edges begin to crisp, about 5 minutes. Flip and repeat with the other side. If the patties aren’t cooked through flip every 30 seconds until done to avoid burning. Continue with the remaining patties and set aside.
To prepare the burgers, lightly toast the buns in the toaster or under a low grill in the oven. Add sriracha mayo to both sides of the bun and top with the pork patty, cucumbers, jalapeños, coriander and plenty of pickled vegetables. Serve immediately.