Quick Pickles: In a bowl or small jar mix together sugar and 1 cup rice wine vinegar, stirring until the sugar is dissolved. Add the carrot strips, cucumbers and scallions. Set aside in refrigerator until ready to use.
Preheat grill to medium high.
Place the pork in a mixing bowl and add in sesame oil, ginger, garlic, 2 tsp rice wine vinegar, fish sauce, brown sugar and a pinch of salt and pepper. Divide the meat into 10 equal parts, and form each part into a slider.
Grill the burgers until the meat is no longer pink inside about 4-5 minutes per side.
Assemble: On a bun slather on some sriracha mayo if using, add your burger, a piece of lettuce and about 1/4 cup of the drained pickle mixture onto the burger. Sprinkle with fresh cilantro and thinly sliced jalapeno peppers.
To make sriarcha mayo mix together 1/2 cup mayo, 1 thinly sliced scallion, 1-2 tbsp chopped fresh cilantro, 1.5 tsp sriracha (or to taste), pinch of salt, zest and juice of of half a lime. Store in refrigerator until ready to use.