Beautiful to look at and bursting with flavor, this burger fires up all of your taste buds. Please don’t shy away from the long list of ingredients – many of them are seasonings that just require measuring out. They are what give the burger such deep layers of flavor. The quick-pickled vegetables and the spicy mayonnaise are needed to balance out the richness of the burger.
In small bowl, dissolve sugar and 1 teaspoon salt in vinegar. Toss cucumber and carrots in the dressing. Cover and set aside at room temperature for at least 30 minutes. For spicy mayonnaise, whisk together mayonnaise, 3 teaspoons sriracha, lime zest, lime juice and 2 cloves of garlic. Taste and season with a pinch of salt if needed. Cover and refrigerate.
Pre-heat grill to medium-high heat. In large bowl, stir together remaining 5 cloves of garlic, scallions, soy sauce, 2 tablespoons plum sauce, sesame oil, fish sauce, ginger, remaining 3 teaspoons sriracha, 5 spice powder and remaining 1 teaspoon salt. Add the ground chicken, ground pork, rice and black sesame seeds. Mix well to combine all of the ingredients. Shape mixture into 8 patties.
Place the patties on the grill, cook for a total of about 6-7 minutes per side or until they reach an internal temperature of 170 degrees F. At the last minute of cooking each side, brush with remaining 2 tablespoons plum sauce and expose to heat. Lightly brush the insides of the buns with butter and place them on the outer edges of the grill to toast for 30-60 seconds.
To assemble the burgers, spread the bottom of each bun with spicy mayonnaise and arrange a few leaves of Thai basil or mint over it. Top with a burger, some pickled vegetables, a dollop of spicy mayonnaise and the top of the bun.