I would do the pickle a little different. Salt the cucumber with 2 tablespoons of salt, mix thoroughly and let sit for 15 minutes. Then wash and drain. Add the pickling ingredients. The texture will be better.
I would consider the Katsu burger we discussed at lunch, but, I would also consider a pork burger, but, season the pork maybe a pound, with finely minced garlic (2 cloves), grated ginger (1/4 teaspoon), minced water chestnuts (2 tablespoons or so), and a dash of sesame oil and soy sauce. Lightly blend it, grill or smoke. Some binder in the form of wet bread or bread crumbs will be a good thing.
If I was going to do the chicken burger, I would grind it, with some salt, white pepper, a little grated apple, and a splash of Tonkatsu sauce, mix, smoke then deep fry in Panko. I bet this can be done.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."