In a medium bowl add the sausage, 3 tablespoons beer, red pepper flakes, and salt. Stir until just combined.
Form into 8 small patties, about 2 ½ inches wide by ½ inch tall.
Heat olive oil in a large pan over medium high heat. Cook the patties on one side until golden brown, about 2 minutes. Flip and add ½ cup beer to the pan. Simmer until patties are cooked through, about 6 additional minutes.
In a small bowl stir together the sour cream, cilantro and sririacha.
Add the patties to the split rolls, top with sour cream and lettuce.