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Combine the pork and sausage in a large bowl. (Add red pepper flakes if you couldn’t find hot sausage like myself).
Divide the pork mixture evenly and form into 8 patties. Cover and refrigerate until ready to use.
In a medium saucepan over medium heat, combine the honey, sriracha, and both mustards and stir.
Cook until a gentle boil. Reduce heat and simmer for 3 minutes, until a glossy sauce forms. Set aside.
Heat a grill to high heat, clean and oil the grates.
Cook for 5 minutes basting with sriracha sauce.
Flip, cook and baste 5 minutes longer, or until cooked through.
Serve patties over toasted buns with additional sauce on top and a pile of coleslaw and a pickle.