Combine the carrots, radishes, and jalapeño in a mixing bowl and toss with the vinegar and sugar. Set aside. In a medium bowl, combine the mayonnaise, garlic, Sriracha, and lime juice. Season with salt and pepper and set that aside as well.

Divide the beef into 4 equal portions about 6 ounces each making a depression in the center with your hand. Season with salt and pepper, and brush the bread lightly with oil.

Heat grill over high heat. Grill the bread for 3 minutes on the first side, until slightly charred and golden. Flip the bread and cook on the other side for another 3 minutes. Top with the cheese and cook for another minute

Meanwhile, place the rolls on the grill cut-side down and lightly toast for a couple minutes.

By now, your bread should be done. Remove from the grill or pan and tent with foil to allow them to rest for a minute. Spread the spicy mayo onto each roll, and top with the bread. Then top with your pickled vegetable mix and herbs. Serve!