In a large mixing bowl, combine the ground pork, chopped basil, minced garlic, and sliced green onions. Add in fish sauce, sriracha, sugar, cornstarch, black pepper, and salt. Mix thoroughly until all ingredients are evenly incorporated.

Form the mixture into four patties, each about ⅓-inch thick.

In a small bowl, prepare your zesty sriracha mayo by mixing mayonnaise with additional chopped green onions and sriracha.

Stir until smooth and well blended, then set aside.

Heat a cast iron skillet over medium heat and add a drizzle of sesame oil.

Place the pork patties in the skillet and cook for about 5 minutes on each side.

Ensure they are nicely browned and have an internal temperature of 160°F.

Slice your brioche buns in half and place them cut-side down on a separate pan over medium heat.

Toast for about 2-3 minutes until golden brown.

Spread a generous layer of sriracha mayo on the bottom half of the toasted brioche bun.

Place the browned pork patty on top, followed by a mound of fresh cilantro, slices of jalapeño, and crunchy cucumber.

Top with the other half of the bun to create the finished burger.