In a large bowl combine ground pork, breadcrumbs, egg, chopped green onion, soy sauce, sesame oil, minced garlic, grated ginger, salt, and black pepper. Using clean hands or a spoon, mix gently until just combined — avoid overworking the meat to keep patties tender. Divide mixture into 3 equal portions (about 5-6 oz each) and gently form into slightly wider-than-bun round patties about 3/4-inch thick, making a slight indentation in the center of each patty to help them cook evenly.

Cook patties

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat. When oil shimmers, add the patties (do not crowd — work in a single batch if necessary). Cook undisturbed 3-4 minutes until a deep browned crust forms, flip and cook 3-4 minutes more until internal temperature reaches 160°F (71°C). If patties brown too quickly, lower heat to medium. Remove patties to a plate and tent loosely with foil to rest 3 minutes.

Toast buns

While patties rest, butter the insides of the slider buns. Return skillet to medium heat and toast buns butter-side down 1-2 minutes until golden and lightly crisp. Remove and set aside.

Dragon Sauce

In a small bowl combine mayonnaise, Sriracha, gochujang, honey, rice vinegar, soy sauce, sesame oil, minced garlic, and lime juice. Whisk until smooth and homogenous. Taste and adjust heat/sweetness — add up to 1 additional teaspoon honey for sweeter, or extra Sriracha for more heat. If sauce is too thick for spreading, whisk in up to 1 teaspoon water to reach a spreadable consistency. Chill until ready to assemble.

Pickles & Garnish

Prepare pickles: if using quick dill pickles or store-bought, slice thinly so each slider gets two pickle slices. If using pickled red onion and cilantro, have those measured and ready.

Assemble sliders: Spread about 1 tablespoon of dragon sauce on the bottom half of each toasted bun. Place a warm pork patty on top, spoon another 1 teaspoon of dragon sauce over the patty if desired, top with two pickle slices and a few pickled red onion strips or cilantro leaves. Sprinkle a pinch of toasted sesame seeds over the sauce for extra aroma. Cap with top bun and serve immediately.