Recipe courtesy of Nammi Vietnamese Street Food

Spicy Saigon Sliders

  • Level: Easy
  • Total: 8 hr 55 min (includes marinating)
  • Active: 40 min
  • Yield: 3 servings
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Spicy Mayonnaise:

1 cup mayonnaise

2 tablespoons hot sauce, such as Sriracha 

1 tablespoon salt 

1 tablespoon sugar 

Slider Slaw:

1 cup rice wine vinegar

1/4 cup sugar 

1 tablespoon salt 

2 cups julienned carrots

2 cups julienned daikon radish

1/2 small head red cabbage, shredded 

4 green onions, finely chopped 

1 jalapeno chile, finely chopped 

Pinch freshly ground black pepper 

1 sprig cilantro, chopped 

Slider Patty:

1 pound lean ground beef chuck

1 bunch scallions, finely chopped 

1/2 cup finely chopped lemongrass

1/2 cup diced red onion

4 tablespoon hoisin sauce 

1 tablespoon sugar 

1 tablespoon salt 

2 drops olive oil

6 Hawaiian-style slider buns or brioche buns 

4 jalapenos, sliced 

1 cucumber, sliced 


  1. 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.
  2. 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.
  3. 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
  4. 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.
  5. 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.
  6. 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.
  7. Spread the remaining spicy mayonnaise on both the top and bottom halves of the buns. Add the jalapeno, cucumber, slider patty, and slider slaw.

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