Set up your bowls for dredging. In a small bowl, lightly beat an egg. Put the flour in another small bowl. In a third small bowl, combine panko, garlic powder, and parsley.

Cut the chilled goat cheese into 12 rounds. Add enough oil to a medium sauté pan so it is about ¾" deep. Heat oil until shimmering over medium-high heat.

To fry the goat cheese rounds, start by packing the cheese between your palms so it sticks together (the cheese might crumble a bit, if it does this continue to work it between your palms until it is packed into a round disc). Dredge each piece of goat cheese in flour, then egg, and then the panko crumb mixture. Add to the oil and fry until golden brown on both sides (approximately 30 seconds to 1 minute per side). Remove and allow to drain on a plate lined with paper towel. Repeat until all of the goat cheese rounds have been fried. Set aside.

Add balsamic vinegar to a small saucepan and bring to a boil over medium-high heat. Reduce until the vinegar is thick enough to coat the back of a spoon. Remove from heat, stir in ¼ tsp pepper, and set aside.

Form ground beef into small patties and season with salt and pepper. Grill each patty until medium to medium well (approximately 3 minutes per side). Once your slider burgers are done, build your sliders! Add the beef patty to the bottom of a toasted bun, top with fried goat cheese, smashed raspberries, balsamic reduction, shredded lettuce, and top with the other half of the toasted bun. Repeat until all your sliders are built.