Wash and dry all produce. Preheat the oven to 400 degrees. Trim the top and bottom ends off the lemongrass. Make a shallow cut lengthwise into the lemongrass, then remove the fibrous outer layers until only the rubbery core remains. Very finely mince the lemongrass core. Zest and halve the lime. Halve, peel, and finely chop the shallot. Finely chop the mint leaves.

In a small bowl, mix together 2 Tablespoons mayonnaise, half the sriracha, and a squeeze of lime juice.

Mix and form the patties: In a medium bowl, mix together the pork, lemongrass, lime zest, shallot, soy sauce, Thai seasoning, half the mint, and the remaining sriracha. Season with salt and pepper. Form the mixture into two evenly sized patties.

Heat a drizzle of oil in a large pan over medium heat. Add the patties to the pan and cook for 4-5 minutes per side, until golden brown and cooked through.

Meanwhile, peel and shave the cucumber into ribbons using a vegetable peeler, rotating the cucumber as necessary. Discard the seedy center. In a bowl, toss the cucumber ribbons with the remaining mint, a squeeze of lime, and a drizzle of oil. Season with salt and pepper. Halve the buns and place them in the oven for 3-5 minutes to toast.

Assemble and serve: Once the buns are toasted, spread the sriracha mayo on one side of each bun, then top with the patties and a few cucumber ribbons. Serve the Thai laarb burgers with the cucumber-mint salad to the side and enjoy!