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1
Special equipment: a 10-by-15-inch broiler-safe rimmed baking sheet
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2
Position an oven rack 4 to 5 inches from the heating element, and preheat the broiler.
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3
Brush a 10-by-15-inch broiler-safe rimmed baking sheet with oil.
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4
Put the turkey, egg, breadcrumbs, scallions, fish sauce, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl, and mix gently, just enough to incorporate evenly.
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5
Drop mounds of the mixture all around the prepared baking sheet, and press them into an even layer.
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6
Score the meat into 24 even squares, cutting down almost all the way.
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7
Brush the top with the hoisin sauce.
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8
Broil until the meat is browned and glazed and registers 165 degrees F on a meat thermometer, 8 to 9 minutes.
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9
Carefully pour off any excess liquid from the cookie sheet.
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10
Rescore the meat into 24 sliders, then follow the score lines with a spatula to divide.
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11
Top each slider with a cucumber slice and a cilantro leaf.
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12
While the sliders are cooking, arrange the lettuce, remaining cilantro, carrots, onions and lime wedges on a serving platter.
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13
Put the peanuts and Sriracha if using in small serving bowls.
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14
Slide a spatula in the pan and let guests build their sliders with their desired toppings.
