Step 1
Prepare a grill for medium-high heat; oil grate with vegetable oil. Place 3 medium carrots, peeled, very thinly sliced lengthwise with a vegetable peeler, and 1 English hothouse cucumber, thinly sliced into rounds, in a medium bowl and season with kosher salt. Using your hands, toss to coat, gently massaging to soften slightly. Let sit 15 minutes to allow liquid to release.
Step 2
Pour off excess liquid from vegetables. Add 6 red radishes, trimmed, thinly sliced, 1 large jalapeño, thinly sliced, ⅓ cup unseasoned rice vinegar, and 1 tsp. sugar and toss to combine; set vegetables aside.
Step 3
Using your hands, gently mix 2 lb. ground pork, 1 large shallot, very finely chopped, 6 garlic cloves, finely grated, 2 Tbsp. fish sauce, 2 Tbsp. soy sauce, 1½ tsp. Chinese five-spice powder, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and remaining 1 Tbsp. sugar in a large bowl to combine. Divide into 8 portions, then press each portion into a 3″–4″ patty to match the size and shape of your buns (you don’t need to be exact or perfect here). Layer patties on a plate, separating with waxed paper (this will make them easy to transfer to the grill).
Step 4
Grill patties, flipping halfway through, until cooked through and grill marks appear, 6–8 minutes total, depending on thickness. Transfer to a clean plate.
Step 5
Spread cut sides of 8 kaiser or ciabatta rolls, split, with mayonnaise and build burgers with patties, reserved drained marinated vegetables, and some cilantro leaves with tender stems. (Alternatively, you can set out components separately and let guests build their own burgers as desired.)
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