• Trim the root ends from the scallions; finely chop the scallions.
• Zest and juice the lime, keeping the zest and juice separate. Set aside the juice for the slaw. [Zest both limes; juice 1 lime. Save the remaining zested lime for another use.]
• If using the jalapeño, remove the stem, ribs, and seeds; finely chop the jalapeño. Wash your hands after handling.
• Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

In a medium bowl, combine the ground meat, scallions, lime zest, and as much jalapeño as you like. Season generously with salt and pepper and mix gently until just combined. Using wet hands, form the mixture into four [eight] ½-inch-thick patties.

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the patties and cook, turning once, until browned and cooked through, 3 to 4 minutes per side. Transfer to a plate. Meanwhile, prepare the remaining ingredients and start the slaw.

• Trim the root end from the lettuce; remove 4 [8] of the largest outer leaves for the sliders and save the remaining lettuce for another use.
• Peel the apple, if desired; core and cut into matchsticks. 

In a medium bowl, toss together the apple, cabbage, carrots, Asian slaw dressing, and 2 teaspoons [4 tsp] lime juice. Season to taste with salt and pepper.

Transfer the lettuce leaves to individual plates. Top each leaf with a slider and a spoonful of Asian slaw. Serve any remaining slaw on the side.