2 Tablespoons Danish salted butter, softened, plus more for buns
½ cup chopped cilantro, plus more for serving
1 teaspoon Kosher salt
freshly ground black pepper, to taste
4 hamburger buns, split
lettuce leaves, for serving
sliced jalapeño, for serving
Combine vinegar, sugar and salt in a medium bowl and stir until dissolved. Add carrots and cucumber and toss to coat. Let sit at room temperature for at least 30 minutes.
Place mayonnaise and sriracha in a small bowl and mix until combined. Store, covered, in the refrigerator until ready to use.
Pork Bahn Mi Burgers
Preheat grill to medium high. Combine ground pork, ginger, fish sauce, soy sauce, sugar, cornstarch, lime zest, butter, cilantro, salt and pepper in a large bowl. Mix until just combined.
Shape the meat into four 6-ounce patties.
Grill the burgers, flipping once, until lightly charred and cooked through, about 10 minutes total. Transfer the burgers to a work surface and let rest for 5 minutes. Meanwhile, spread the cut sides of the buns with butter and toast on the grill.
To serve, spread Sriracha mayonnaise on the bottom halves of the buns. Put lettuce leaves on top, then add the burgers. Top with the pickled vegetables, a few jalapeño slices and fresh cilantro. Close the burgers and serve hot.