Place the onion, garlic, jalapeño into a mini food processor, then blitz to chop. Add the basil, soy sauce, salt, pepper, sriracha, Dijon, and eggs then blitz to combine. (Alternatively: mince onion, garlic, and jalapeño finely and mix ingredients in a large bowl.)

Add mixture to a large bowl, then add panko and stir to combine.

Add Ontario Pork to the bowl and mix until all ingredients are combined.

Shape into 6 x 7 oz patties (about ¾” thick x 4 ½” diameter). Using your thumb, press the middle of each patty a few times to create an indent that will keep the burgers from puffing up when cooked.

Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 24 hours or freeze and cook later from frozen

Heat oil over medium heat, add the lemon grass, onion, and garlic, turn down the heat to low and slowly soften these aromatics, do not let them burn. Cook for 4-5 minutes.

Add the jalapeños into the oil and cook for 2-3 minutes. Add the fish sauce, sriracha, salt, sugar, and lime juice, stir and cook for 2 more minutes.

Carefully pour the sauce into a mini food processor, then cover with a tea towel and blend until smooth.

Pour sauce into a jar and pour a thin layer of oil on top. Refrigerate until ready to use.

Combine the water, sugar, vinegar & salt in a saucepan and boil on medium heat until the sugar dissolves stirring occasionally (3 to 4 minutes). Remove from the heat and cool it down.

Place the julienned radishes and carrots into a clean mason jar and pour over the cooled liquid. Close the lid. Gently turn the jar to make sure the brine is covering all the radishes and carrots.

Leave the jar at room temperature for 3 to 4 hours then place in the fridge. Chill the pickles for 1 hour before serving. Use leftovers to add a pop of flavour to any wrap, sandwich, or burger

Preheat grill to medium-high heat (400°F - 450°F).

Brush each patty with olive oil and place oil side down on the hot grill, then brush the top while on the grill. Close lid and grill, turning once and flipping about 4-5 minutes into the cook.

2 minutes after flipping, brush each burger with a tablespoon of the lemongrass pepper sauce.

Continue to cook until internal temperature reaches 160°F. Total cook time 8 – 10 minutes.

Let patties rest 5 minutes, tented in foil, before topping and serving.