Cut daikon radishes and carrots, julienne style. Set aside in medium bowl. Whisk together rice vinegar, sugar, and salt and pour liquid over radish and carrot mixture. Stir together. Cover and refrigerate while preparing the burgers.
Heat charcoal grill and while grill is heating prepare the rest of toppings and burger patties.
In a large bowl, mix together ground, pork, Chinese Five Spice blend, soy sauce, shallot, garlic, and chili flakes. Shape 6 burger patties approximately 5 inches in diameter and 1/2 inch thick.
Peel 3 medium cucumbers and thinly shave off cucumber ribbons. In a medium bowl, mix cucumber ribbons with lime juice and salt and pepper to taste. Set aside.
In a small bowl, mix sriracha and mayonnaise. Set aside.
Once grill has reached around 350 to 375 degrees, place burgers on grill. Cook each burger 6 to 8 minutes per side until internal temperature reaches 160 degrees. Remove patties.
Wash and trim green onions. Spread in a single layer of cookie sheet. Drizzle with olive oil. Sprinkle with salt and pepper and toss together. Cook green onions on the grill around 3 to 4 minutes until tender. Place brioche bun on top rack of grill while the green onions cook. Remove green onions and buns.
To prepare burgers, spread sriracha mayonnaise on top and bottom bun. Place one layer of cucumbers on bottom bun then place burger patty top. Top the patty with the pickled carrot mixture. Serve with side of grilled green onion and a chilled bottle of Sutter Home Riesling. Enjoy!
Note: Want a little extra kick in your burger. Substitute hoisin sauce for soy sauce.