For a smoky, flame-grilled flavour, grill the burger patties over an open fire. Lightly toast the inside of the rolls to prevent the bread from getting soggy.
Using your hands, combine the minced beef with the oyster sauce, soya sauce, fish sauce, lime juice, sugar, garlic powder, ginger, egg and breadcrumbs.
Divide the mince into 4 parts and roll each piece into a ball, then form into flat patties roughly 10cm wide and about 2cm thick.
To help firm up the patties, drizzle with sesame seed oil, put them on a plate, cover and place in the refrigerator until needed.
To make the sriracha mayo, combine the mayonnaise with the sriracha sauce, Dijon mustard and lime juice. Add more or less sriracha depending on how hot you want the sauce. Refrigerate until needed.
Heat a griddle pan on a medium-high heat, brush the burger patties with oil and cook for 3 or 4 minutes on each side or to your liking. Use a spatula to lightly press down on them, making sure each burger is in full contact with the pan.
Build the burgers by topping the seeded rolls with baby lettuce leaves, the juicy Asian infused beef patties, shredded cabbage slaw and coriander and finish them off with a few dollops of spicy sriracha mayonnaise.