Make the burgers: Preheat the oven to 350. Pulse the cashews in a food processor until the texture resembles coarse crumbs. Add in the garlic, green onions, ginger, eggs, chili garlic sauce, soy sauce, and rice. Pulse until the mixture resembles a chunky paste. Transfer the mixture to a bowl. Pat the shredded carrots and zucchini with paper towel to absorb the excess moisture. Stir in the mushrooms, carrots, and zucchini. Form into 6 patties. Heat 2 tablespoons of oil in a large skillet over medium heat. Cook the burgers for about 5 minutes per side or until deep golden brown. Do this in two batches. Transfer the burgers to a lined baking sheet and pop in the oven for 15-20 minutes.
Make the slaw: Add the sesame oil, rice vinegar, soy sauce, peanut butter, sriracha, and honey to a bowl and whisk until smooth. Add in the carrots, red cabbage, and green onion, and toss to combine.
Assemble: Place each burger in a bun or lettuce leaf. Top with the slaw, chopped cashews, cilantro, and sriracha mayo.
Recipe by Destination Delish at https://www.destinationdelish.com/asian-veggie-burgers-with-sriracha-slaw/