1 cup shredded carrots
1 cup matchstick-cut radishes
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped jalapeño pepper
2 tablespoons white vinegar
2 tablespoons sugar
1/2 teaspoon Sriracha sauce
1 pound ground pork
1 tablespoon chopped fresh basil leaves
1 1/2 teaspoons finely chopped fresh garlic
1/2 teaspoon pepper
1/4 teaspoon salt
1 (12-ounce) baguette, split, cut into 8 sections
Heat gas grill on medium or charcoal grill until coals are ash white.
Combine carrots, radishes, cilantro and jalapeño in bowl. Combine vinegar, sugar and Sriracha sauce in another bowl. Stir until sugar is dissolved. Pour over vegetable mixture. Toss to coat. Refrigerate until ready to serve.
Mix all slider ingredients except cheese and baguette in bowl. Shape mixture into 8 patties.
Grill patties, turning once, 10-12 minutes or until internal temperature reaches at least 145°F and meat is no longer pink in center. Top each burger with 2 quarters cheese during last minute of cooking.
Place patties onto bottom half of each baguette section. Top each with slaw mixture and top half of baguette section. Serve with additional Sriracha sauce, if desired.
Sriracha sauce is a Thai hot sauce that has a consistency of ketchup. The sauce is a combination of chilies, garlic, sugar, salt and vinegar.