Wash and dry the fresh produce. In a bowl, combine the mayonnaise, hoisin sauce, and up to half the chili crisp, depending on how spicy you'd like the dish to be. Thinly slice the cucumber(s)into rounds. Place in a bowl; add half the ponzu and season with salt and pepper. Stir to combine.

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the peppers in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until charred and softened. Transfer to a bowl and top with the remaining ponzu. Stir to combine. Cover with foil to keep warm. Wipe out the pan. Air Fryer: Cook the peppers at 390°F for 8 to 10 minutes.

Place the sausage in a bowl. Season with salt, pepper, and as much of the remaining chili crisp as you'd like. Gently mix to combine. Form the mixture into 4 patties (or 8 patties for 4 servings), about 1/2-inch thick. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 2 to 3 minutes per side, pressing down on the patties with a spatula to flatten, or until browned and cooked through. Turn off the heat. The USDA recommends a minimum safe cooking temperature of 160°F for pork.

Meanwhile, wrap the bao buns in a wet paper towel. Arrange on a plate in an even layer. Microwave in 30 second intervals, or until just softened and heated through. Carefully open the buns; spread the hoisin mayo on both sides, then fill each with the seasoned cucumber(s) and cooked patties. Serve the finished buns with the finished peppers on the side. Enjoy!