Prep: Preheat the oven to 400°F (you can skip this step if you have a toaster oven!) Wash and dry all produce. Zest, then juice the lime(s). Finely chop the shallot(s). Coarsely chop the cilantro and mint leaves.

Make the burgers: In a medium bowl, mix the pork with lime zest, shallot, Thai seasoning and 2 tsp fish sauce (DO: measure out.) Divide into 2 portions (double for 4 people) and form each into a 4-inch wide patty.

Cook the 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. (TIP: Inserting a thermometer into the cooked pork should display an internal temperature of 160°F.)

Make the salad: Meanwhile, peel the cucumber into ribbons using a vegetable peeler, rotating every 3 peels. Discard the seedy center. In a medium bowl, toss the cucumber ribbons with the cilantro, mint, lime juice and remaining fish sauce

Toast the buns and make the sriracha mayo: Halve the buns horizontally and toast them in the oven for 3-5 minutes. (TIP: If you have a toaster oven, toast for 3-5 minutes until golden brown instead.) Meanwhile, in a small bowl, mix together the mayonnaise and sriracha

Assemble and serve: Once the buns are toasted, spread as much sriracha mayo as you like on one side of each bun, then top with the patties and a few cucumber ribbons. Serve the burgers with the remaining cucumber salad to the side. Enjoy! BBQ TIP: Instead of pan-frying, grill burgers on medium heat, with lid closed, 4 to 6 min per side, until cooked to temperature above.