In a bowl, combine the ground beef, 1 tablespoon garlic, 1 tablespoon ginger, 2 teaspoons soy sauce, cumin powder, Kashmiri chili powder, black pepper, scallions, and salt. Mix gently until just combined.

Form the mixture into 8 slider-sized patties and chill for 15 to 20 minutes so they hold their shape.

Grill or sear the patties over medium-high heat for about 3 minutes per side, until browned and cooked through. Set aside.

For the glaze, sauté 1 teaspoon garlic and 1 teaspoon ginger in the oil. Stir in 2 tablespoons soy sauce, Schezwan sauce, rice vinegar, ketchup, sugar, and water. Simmer for 2 to 3 minutes until slightly thickened, then brush or toss the patties in the glaze.

For the slaw, toss the cabbage, carrots, mint, and cilantro together. In a small bowl, whisk the yogurt or mayo with lime juice, chaat masala, salt, and pepper, then fold into the vegetables. Chill until ready to use.

For the Schezwan aioli, stir together the mayonnaise, Schezwan sauce, grated garlic, and lime juice.

Toast the slider buns on a skillet with butter or ghee until golden.

Assemble the sliders by spreading aioli on both halves of each bun, adding slaw, topping with a glazed patty, then closing with the top bun. Add optional toppings like pickled onions, jalapeños, cilantro, or a fried quail egg if desired.