In a large bowl, combine ground pork, lemongrass paste, gochujang sauce, ground coriander, ground cumin, salt, pepper, and mint. Form into four even patties and set aside.
In another bowl, mix together coleslaw, rice vinegar, whole grain dijon mustard, and honey. Set aside.
In a small bowl, mix together mayo and sriracha and set aside.
Place burgers onto grill and cook thoroughly.
To assemble burgers: toast brioche then spread spicy mayo on bottom and top of bun. Place burger patty on one side of the bun then top with the slaw mixture.