🍽️ Chinese
⏱ 1 hour
👥 4 (2 sliders each)
Instructions
1
Combine all patty ingredients, mix gently, and form into 8 slider-sized patties. Chill 15-20 minutes.
2
Grill or sear patties on medium-high heat for about 3 minutes per side. Set aside.
3
For the glaze, sauté garlic and ginger in oil, add remaining glaze ingredients and simmer 2-3 minutes until slightly thick. Brush patties with glaze.
4
Toss slaw vegetables with mint and cilantro. Mix yogurt/mayo, lime juice, chaat masala, salt and pepper, then dress the slaw. Chill.
5
Mix mayo, Schezwan sauce, garlic, and lime juice for the aioli.
6
Toast bun halves on a skillet with butter or ghee until golden.
7
Assemble: aioli on both bun halves, slaw on bottom, glazed patty on top, optional toppings, then top bun.
Notes
The Schezwan glaze is the star — make extra if you like it saucy. Patties can be prepped ahead and chilled overnight.