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

Peel carrots, then cut into 3-inch lengths. Cut each piece into wedges. Toss carrots on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Bake 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 prefer it milder). Set aside.

In a medium bowl, combine pork, lemongrass, lime zest, shallot, soy sauce, half the mint, Thai seasoning, and remaining sriracha (use less seasoning and sriracha if you prefer less heat). Season with salt and pepper. With your hands, shape mixture into two evenly sized patties.

Heat a drizzle of oil in a large pan over medium heat. Add burgers to pan and cook until browned and cooked through, 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 top with burgers and any remaining mint (to taste). Serve with carrot fries to the side.