Pickle veggies first. Stir vinegar and coconut sugar together. Add veggies and sea salt and toss, making sure veggies are soaked in the mixture. Allow to sit for at least 30 minutes in the fridge.
Prepare sauce by whisking together warm water and coconut sugar, then adding the rest of the ingredients until combined. Set aside.
Combine burger ingredients and form into 8 patties. Grill on medium/high heat for 5-7 minutes per side, or until cooked through.
To serve, place burger, sauce, and pickled veggies on a swiss chard leaf with avocado and cilantro.
Recipe by Fed and Fulfilled at https://fedandfulfilled.com/paleo-pork-banh-mi-burgers/