Mix the ground grass-fed beef with the mustard, garlic powder, onion powder, salt and pepper and create small, palm-size burgers.
Preheat a large pan and grease with ghee. Once hot, add the burgers. Turn the heat down to medium and cook each side for 3-4 minutes. Try not to flip the patties too soon or it will stick to the pan. Use a spatula to lightly press the burgers down while cooking. Alternatively you could cook this burger in the oven or on the grill. Cook to an internal temperature of 160°F.
When cooked, set aside. Mix the mayonnaise with the Sriracha sauce. Prepare sprouted grain buns or lettuce wraps.
Toast buns in pan if desired for 2-3 minutes or until crispy and then begin assembling burgers.
Spread a tablespoon of mayo/sriracha mixture on the bottom bun, then top with the meat, followed by the slaw and the top half of the bun.