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In a large bowl, combine the pork, basil, garlic, green onions, fish sauce, sriracha, sugar, cornstarch, pepper, and salt. Using your hands, carefully form the pork mixture into 4 even patties about ⅓-inch thick.
Make the sriracha mayo. In a small bowl, whisk the mayonnaise, green onions, and sriracha together until smooth.
Heat the sesame oil in a large cast iron skillet over medium heat. Once the oil is glistening, add the pork patties and cook undisturbed until browned and the center reaches 160°F on an instant-read thermometer, about 5 minutes each side.
Spread 1 tablespoon of the sriracha mayo on the toasted side of the top and bottom buns. Divide the pickled vegetables, cilantro and jalapeno (if using), between the bottom buns. Top with the pork patty, cucumbers and top bun, sauce side down.
Repeat with remaining ingredients. Serve warm.