Thinly slice the English cucumber and sprinkle with salt, letting it sit for an hour. Rinse cucumber slices, then mix with sesame oil, sesame seeds, and chili crisp.

Place the eggs in a saucepan and cover with cold water. Bring to a boil, then sit covered for 12 minutes. Cool under cold running water before peeling.

Smash the cooled eggs in a bowl and stir in mayonnaise, ginger, garlic, scallions, chili crisp, and cornstarch if frying.

Shape the mixture into small patties. Freeze for 15 minutes if frying.

Heat canola oil in a nonstick pan and fry patties for 2-3 minutes on each side until golden brown.

Combine mayonnaise and chili crisp in a bowl to make the spicy mayo.

Butter a pan and warm up the rolls. Assemble each slider with a patty, spicy mayo, pickles, and lettuce.