Make the pickled carrot and radish: Place Carrot (1 cup) and Daikon (1 cup) in a jar. Fill the jar with Distilled White Vinegar (1 cup), Water (3/4 cup) and Granulated Sugar (1/4 cup).
Cover the jar tightly with the lid, then gently shake to mix all the ingredients. Allow to brine for at least 1 hour before placing on your Bahn Mi burgers.
Make the sauce: Combine Mayonnaise (1/4 cup) with Thousand Island Dressing (1/4 cup). Mix well.
Add the Lemongrass (3 stalk), Brown Sugar (1 1/2 tablespoon), Garlic Powder (1 teaspoon), Salt (1/2 teaspoon) and Ground Black Pepper (1/4 teaspoon) to the Ground Pork (1 pound).
Mix thoroughly until all the ingredients are well combined.
Divide the ground pork into 4 equal portions. Form them into burger patties slightly larger than the hamburger buns. Place the formed patties on to parchment paper cut into squares for easier handling.
Top the patties with a dash of salt, pepper and garlic powder.
Heat Cooking Oil (2 tablespoon) in a cast iron skillet over medium-high heat.
Carefully place the patties on to the skillet and allow to sear, without touching, for about 1 minute on each side until fully cooked.
To assemble: Smear the sauce over the bottom Hamburger Bun (4), then place the pork patty over the sauce.
Top with Cucumber (12 slice), Fresh Basil Leaf (2 cup), Fresh Cilantro (1 1/2 cup), pickled carrot and daikon radish, Jalapeño Pepper (1), then the top burger bun.