Wash and dry all produce. Preheat oven to 400 degrees. Trim papery shoots and bottom inch from lemongrass, then peel outer layers to reveal tender core. Finely mince core. Zest lime until you have 1 tsp, then halve. Halve, peel, and finely chop shallot. Pick mint leaves from stems; finely chop until you have 1 TBSP.

Cut cucumber in half lengthwise, then thinly slice into half-moons. Peel carrots, then cut into 3-inch lengths. Cut each piece into thin wedges. Toss carrots on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Bake in oven until lightly browned and tender, 15-20 minutes, tossing halfway through.

Meanwhile, in a small bowl, combine mayonnaise, a squeeze of lime juice, and up to half the sriracha (use less if you like it mild). Set aside.

In a medium bowl, combine pork, lemongrass, lime zest, shallot, soy sauce, half the mint, Thai seasoning, and remaining sriracha (to taste). Season with salt and pepper. Shape mixture into two evenly-sized patties with your hands (they should be slightly wider than the buns).

Heat a drizzle of oil in a large pan over medium heat. Add burgers to pan and cook until browned and no longer pink in center, 4-5 minutes per side. Meanwhile, split buns in half and place on another baking sheet. Toast in oven until golden brown, 3-5 minutes. Once carrots are done, sprinkle remaining mint (to taste) and a squeeze of lime juice over wedges.

Spread sriracha mayo on buns, then fill with burgers, cucumber, and any remaining mint (to taste). Serve with carrot fries to the side.