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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.