Heat grill up to a medium high heat. (I cooked mine on my Traeger Grill and they came out perfectly cooked and didn’t dry out whatsoever!)
Place all ingredients, except for the cashews, for the sweet chili sauce in a medium saute pan over medium-low heat and whisk to combine. Let reduce down for about 20 minutes to thicken.
Next make the burgers: place all ingredients for the burgers in a bowl and mix to combine. Make into 8 small flat burger patties. Press thumb into the middle of the burger to keep from rising while cooking. Place on grill to cook on both sides for 6-8 minutes, until cooked through and no longer pink.
While the burgers cook, mix all ingredients for the slaw together in a bowl to combine and put in the fridge to cool until burgers are ready.
Top burgers with reduced sweet chili sauce, slaw, cashews, avocado then mix together mayo and sriracha and drizzle on top!