Wash and dry produce.

Trim and discard root end from lettuce; chop leaves into bite-size pieces. Trim and thinly slice cucumber into rounds.

In a small bowl, combine mayonnaise and half the plum sauce.

In a separate small bowl, combine hoisin sauce and remaining plum sauce. 

In a medium bowl, gently combine beef*, half the garlic-ginger scallion paste (all for 4 servings), salt, and pepper. Form into two equal-size balls (four balls for 4).

Heat a drizzle of oil in a large pan over medium-high heat. Once pan is hot, add beef; firmly flatten each ball with a lightly oiled spatula to create patties, each slightly wider than a burger bun. Cook until browned and cooked through, 3-5 minutes per side. (Don’t worry if the patties aren’t perfectly round—those irregular edges will turn deliciously crispy!)

Turn off heat; transfer patties to a plate and brush with plum-hoisin sauce.

While patties cook, halve buns; toast until golden.

In a second medium bowl, whisk together vinegar, 2 tsp olive oil, ½ tsp sugar, salt, and pepper (4 tsp olive oil and 1 tsp sugar for 4 servings).

Add coleslaw mix and toss until coated.

In a large bowl, combine lettuce, cucumber, crispy fried onions, and dressing.

Spread top buns with plum mayo. Fill buns with patties and as much slaw as will fit. TIP: Toss any extra slaw into the salad.

Divide burgers and salad between plates and serve.