Saigon beef sliders with lemongrass and carrot-cabbage slaw

• Trim the root ends from the scallions; finely chop the scallions. Set aside half for the slaw.
• Ground beef: Cut a small corner from the ground beef packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. 
• Wagyu burgers: Cut a small corner from the packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. 

In a medium bowl, combine your protein (breaking up the Wagyu burgers if using), the lemongrass paste, and half the scallions. Season generously with salt and pepper and mix gently until just combined. Using wet hands, form the mixture into six [twelve] ½-inch-thick patties.

In a large frying pan over medium-high heat, warm 2 teaspoons [1 TBL] oil until hot but not smoking. Working in batches if needed, add the patties and cook, turning once, until browned, 2 to 3 minutes per side for medium. Transfer to a plate. Add more oil between batches if needed. Wipe out the pan.

While the patties are cooking, prepare the slaw. 

• Cut away any core from the cabbage; thinly slice the cabbage.
• Zest and juice the lime.
• Coarsely chop half the cilantro. Remove any coarse stems from the remaining cilantro sprigs; set aside the leaves for garnish.

In a medium bowl, stir together the lime zest and juice, 1 teaspoon [2 tsp] oil, and as much sambal oelek as you like. Add the carrots, cabbage, chopped cilantro, and remaining scallions and toss to coat. Season to taste with salt and pepper.

In the same pan used for the patties, working in batches if needed, place the buns, cut sides down, and cook over medium-high heat until lightly toasted, 1 to 2 minutes. Alternatively, toast them in a toaster oven.

Place the bun bottoms, cut sides up, on a work surface. Top each with a patty, slaw, guacamole, and the remaining cilantro. Close with the bun tops.

Transfer the sliders to individual plates and serve any remaining slaw on the side.