Thai Pork Laarb Burger

Make the shallot mixture: heat ½ tablespoon olive oil in a medium pan over medium heat. Add the shallot, garlic, and lemongrass and cook, tossing, 3-4 minutes, until softened. Season with salt and pepper.

In a medium bowl, mix together the pork, shallot mixture, soy sauce, 1 teaspoon Thai seasoning, lime zest, half the sriracha, and half the mint. Form mixture into two evenly sized patties.

Heat ½ tablespoon olive oil in the same pan over medium heat. Add the patties and cook 4-5 minutes per side, until golden brown and cooked through.

While the patties cook, halve the brioche buns and place them in the oven for 5 minutes to toast. Meanwhile, peel the cucumber, then shave into ribbons, rotating as necessary. Toss the cucumber with the remaining mint and a squeeze of lime. Season with salt and pepper.

Make the sriracha mayo: in a small bowl, mix together 1 tablespoon mayonnaise, the remaining sriracha, and a squeeze of lime.

Spread the sriracha mayo on one side of each bun, then top with the patties and a few cucumber ribbons.