Put the 'gator, pork belly, salt and pepper in a large bowl. Mix thoroughly until all the fat from the belly gets properly mixed into the lean gator meat. The 'gator meat is way too lean to make burgers from on its own, so it needs the fatty pork meat to add extra flavor, moistness and act as a binder. Once all the meat is properly mixed form it into four 8-ounce patties.
Lightly coat a large nonstick pan with some olive oil and heat the pan over high heat for 3 to 4 minutes before you add the patties. Cook the patties for about 2 per side, and then reduce the heat to medium-low and cook for about another five minutes on each side. Put the Havarti on the burgers, pull the pan off the heat and let the meat rest for about a minute before you start to build your burger. The Havarti will slowly start to melt over the meat.
While the burgers rest, mix the mayonnaise and sriracha together in a bowl. Put the 'gator patties on the buns and top them with the pickles, potato chips and dollops of sriracha mayo. Serve immediately.