Make the Pickles: In a small bowl, whisk together the water, sugar, salt and rice vinegar until the sugar and salt dissolve. Pour liquid over carrots and/or daikon radish to cover. Refrigerate for at least an hour and up to a month.
Make the Sriracha Mayo: Combine mayonnaise, Sriracha, lime juice, fish sauce, sugar and green parts of scallions. Refrigerate for at least 30 minutes and up to a week.
Make the Burgers: If using a grill, preheat grill while assembling burgers.
Combine ground pork with white parts of scallions, curry paste, ginger, coriander, lime zest, salt and pepper. Divide mixture into four equal parts and form into patties.
Brush grill or skillet with oil. Cook burgers on grill over direct heat or in a skillet over medium-high heat, turning halfway through cooking until burgers reach an internal temperature of 160F (71C).
Toast hamburger buns.
Assemble burgers by topping buns with Sriracha Lime Mayo, burger patties, cucumber slices, pickles (discard liquid) and cilantro. Enjoy!