Mix together the American cheese, Monterey Jack cheese, Swiss cheese, mayonnaise, jalapenos, sriracha, pimentos and 1 teaspoon salt and pepper in a large bowl.
Prepare a grill for high heat. Season the burger patties with kosher salt and pepper. Place the patties on the grill and cook, rotating two to three times, until the edges begin to sweat, 2 to 3 minutes. Flip the burgers and cook for 2 to 3 minutes more.
Place a 2-ounce scoop of the pimento cheese in the middle of the cooked burgers. Serve the burgers on toasted buns, garnished with Fried Pickles.
Add the granulated sugar, cider vinegar, white vinegar, peppercorns, brown sugar, garlic, jalapeno, 2 1/2 ounces salt and 1 cup water to a stockpot and bring to a boil. Lower the heat and simmer until the sugar and salt are dissolved, 10 minutes. Let cool to room temperature. Add the sliced cucumbers to the brine and refrigerate for 24 hours.
In a bowl, mix together the tempura powder and 1 cup ice water until smooth.
Fill a large heavy pot with 2 to 3 inches of oil and heat to 350 degrees F. Working in batches, dip the pickles in the tempura batter and then into the oil. Fry until golden brown. Transfer to a paper-towel-lined plate to drain.
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