In a large bowl, mix together rice vinegar, water, salt, sugar, sesame oil and garlic.

Add in the coleslaw mix, cucumber and yellow onion.  Stir until well coated.  Cover with plastic wrap and let sit at room temperatures for at least an hour.  Stir every 20 minutes or so.

To toast the sesame seeds, place a small skillet over medium-low heat.  Add sesame seeds to the dry pan, and toss and stir until toasted, about 2 minutes.

In a medium bowl, gently mix together the turkey, ginger, garlic, soy sauce, water chestnuts, green onions, sesame oil, red pepper flakes, breadcrumbs and the egg.  Form into small patties, about 2-3 tbsp of the turkey mixture each.

Add 1 tsp canola oil to a skillet and heat over medium. Once hot, add a few sliders and brown on each side.  Do this in batches so you don’t crowd the pan.  You will likely need to add 1 tsp of oil to the pan for each batch. The point of this step is just to brown the sliders to create flavour, not to cook them through.

Place each slider on a lettuce leaf along with 2 tbsp coleslaw and 1/8 tsp sesame seeds.

In addition, top with whatever your heart desires, such as 1 tsp sriracha mayo, a generous squeeze of hot sauce (about 1 tsp), ½ tsp sliced green onions and a squeeze of lime.