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1
Slice cucumbers about 1/8 inch thick (a mandoline helps!) and pile loosely in a plastic container with a tight lid.
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2
Whisk together remaining ingredients and pour over cucumbers. Toss gently to be sure both sides of each slice are exposed to vinegar mix. Cover and refrigerate for 48 hours.
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3
If you need them more quickly, heat the vinegar, mirin and other ingredients until almost boiling and pour over cucumbers. They'll be ready to eat when they're chilled (but better the next day).
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4
Crumble ground beef in a bowl.
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5
Beat egg with minced ginger and sesame oil, and drizzle over meat. Sprinkle with cracker crumbs, and mix with fork until well blended. Form patties and refrigerate.
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6
In a separate bowl whisk together mustard horseradish, sriracha. Set aside.
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7
Cut onions so white and green parts are of about equal length. Slice in half lengthwise.
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8
Grill burgers on medium hot grill for five minutes on one side, three on the other. Remove to edges of grill, where heat is indirect, and grill pineapple over hot coals for about 90 seconds on a side.
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9
Assemble burgers. Spread rolls with spiced-up mustard; top with burger patty and a slice of pineapple. Arrange sliced green onions on pineapple, turning in alternate directions so white and green ends alternate across the patty. Top onions with a layer of pickles and the other half of bun.
