Mix all ingredients but avocado oil into a mixing bowl.
Form into four burger patties.
Place burger patties onto a plate, cover and refrigerate for at least 30 minutes. This will help keep the burgers together and let the flavors marinate.
Pre-heat skillet over medium high heat with avocado oil (about 2 tbsp).
Place burger patties into skillet and cook on each side for 6-7 minutes depending on thickness of burger.
Pickled Carrots and Daikon Radishes
Combine apple juice and apple cider vinegar with garlic clove.
Place carrots and daikon radishes into a jar.
Pour the brine into the jar until covered. If the brine doesn't cover the vegetables, add in the cold water.
Let the veggies pickle for at least an hour, but I recommend doing this the day before.
Sriracha Mayo
Mix mayo and sriracha together in a bowl.
Burgers:
Layer butter lettuce pieces on a plate.
Place burger patty on top.
Top burger with pickled carrots & daikon radishes, jalapeno slices, cucumber slices and cilantro leaves.
Add sriracha mayo and top with more butter lettuce pieces.
Recipe Notes
Update: there's also a sriracha sauce recipe in the new Whole30 Fast & Easy cookbook