For the spicy mayonnaise: Combine the mayonnaise, hot sauce, salt and sugar in a bowl and mix well. Cover the bowl and refrigerate until needed.
For the slider slaw: Combine the vinegar, sugar, and 1 cup of water in a saucepan and bring to a boil. Remove from the heat and pour the hot liquid over the carrots and daikon in a bowl. Cool to room temperature. Cover and refrigerate overnight.
Drain the carrots and daikon and combine in a bowl with the cabbage, green onions, jalapeno, pepper and cilantro and 3/4 cup of the spicy mayonnaise. Reserve the remaining mayonnaise. Cover the slaw and refrigerate until ready to serve
Make the slider patties: Combine the beef, scallions, lemongrass, onion, hoisin sauce, sugar and salt together in a mixing bowl and gently mix. Cover the bowl and refrigerate for at least 4 hours and up to overnight.
Put one drop of olive oil on each hand to keep the meat from sticking. Divide the meat into 6 equal portions and shape each portion into a loose ball. Press the balls gently to form patties of the desired shape, 1/2-inch-thick patties are ideal.
Cook the patties on a non-stick flat top griddle over medium-high heat or saute pan until cooked to desired doneness, about 3 minutes per side. Place the buns on the griddle or saute pan and toast to a nice golden brown.
Spread the remaining spicy mayonnaise on both the top and bottom halves of the buns. Add the jalapeno, cucumber, slider patty, and slider slaw.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.