Place ground pork and beef together in a large bowl and mix pattied ingredients. Gently mix ingredients together, avoiding overworking the mixture. Covered and chill for 30 minutes.

Portion meet mixture out in 1/2 c scoops, forming patties with a slight indentation in the centre. Place evently on baking trays.

Broils patties until cooked through (about 5 - 10 minute)

Transfer patties to paper towel and drain the fat. (can be made ahead, reheat before assembling sliders)

For the slaw, whisk together the vinegar, sugar and salt.

Place grated daikon and carrot in separate containers and divide the vinegar mixture over them. Toss to coat evenly and let marinate for at least 1 hour, staring occasionally.

I marinate these separately so that the orange liquid from the carrots doesn't turn the rest of the slaw and overall orange colour. This can be done 1 day ahead. Cover and keep in refrigerator.

To finish the slaw, toss all the vegetable together with the mayonnaise until vegetable are will coated with the dressing.

To assemble the sliders, toast the individual sweet rolls and then split them in half. Mound a fresh tablespoon of slaw on the bottom half, followed by meat patty, a sprinkling of slivered jalapeño, and then to top half of the roll. Secure sliders with toothpick and serve.

Enjoy