Put the cucumbers in a large bowl and add the sesame oil, cider vinegar, coconut aminos, honey, sesame seeds, and Korean chili flakes. Stir to combine, cover, and store in fridge until ready to use.
In a small bowl mix the mayo and sriracha until combined. Cover and store in the fridge until ready to use.
Split the meat into 4 equal parts and form the burger patties. Make sure the burgers are wider than the buns cause they will shrink as you cook them. Press the center of the burgers down so they are thinner in the middle and don't plump up while cooking. Season with salt and pepper.
Preheat grill, griddle, or frying pan to medium high heat. Brush burgers with a little oil to prevent sticking. Cook to brown on both sides and desired doneness in the center, 3-5 minutes per side.
Spread the sriracha mayo on the bottom bun, then top with the burger. Add the cucumbers on top, and drizzle some of the excess liquid from the cucumbers on top. Top with the remaining bun and serve.