Mix together first 5 ingredients.
Prepare all the vegetables and place in pickling brine.
Seal container, shake and place in refrigerator for 30 minutes to an hour
1. In a large bowl combine all ingredients for 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 ⅓” thick. (Chill in fridge, until ready to grill)
2. In a small bowl combine ingredients for sriracha mayo and whisk until smooth. Can be made ahead and stored for up to a week.
3. Preheat grill to medium/high heat. Add patties to the grill and allow to cook without moving for 5 minutes. Flip the patties and repeat with the other side. If the meat isn't cooked through, flip every few minutes until cooked to avoid burning. If you don't have a grill heat a large cast iron skillet over medium/high heat and coat lightly with sesame oil. Insert a cooking thermometer to ensure you have cooked to an internal temperature of 165°.
To prepare the burgers toast the brioche buns On the grill. Add sriracha mayo to both sides of the bun and top with the patty, cucumbers, jalapeños, cilantro and plenty of pickled vegetables. Serve immediately.