Thai turkey burgers with Asian slaw

Serves 4
For the burgers:
500g turkey mince
2 shallots, finely chopped
1 x 5cm piece of ginger, peeled and grated
2 garlic cloves, crushed
1 tbsp lemongrass, finely chopped
2 tbsp fresh coriander, chopped
Zest of 1 lime
1 spring onion, chopped
1 tbsp sriracha
1 tbsp soy sauce
1 tsp sugar
Salt and black pepper

For the Asian slaw:
2 carrots, grated
½ red cabbage, shredded
1 spring onion, sliced
½ lemon juiced
1 tbsp olive oil
1 tsp sugar

For the sauce:
2 tbsp mayonnaise
1-2 tbsp sriracha

To cook and assemble:
1 tbsp vegetable oil
4 burger buns, split
Red onion

To serve:
  1. In a large bowl, combine all of the ingredients for the burgers. Use clean hands to mix until just combined.
  2. Dampen your hands with water and shape into four burger patties, about 2 1⁄2cm thick. Place on a plate in the fridge for 30 minutes, or until ready to cook.
  3. In a bowl, combine together all of the ingredients for the Asian slaw and set aside.
  4. In a small bowl, stir together the mayonnaise and sriracha. Set aside.
  5. To cook, heat a griddle pan over a medium-high heat and brush with the vegetable oil. Cook the burgers for 5-6 minutes per side or until completely cooked throughout.
  6. To assemble, lightly toast the burger buns and spread with the sriracha mayonnaise. Add the burgers and top with the slaw and some cucumber and red onion. Serve with chips.

Per serving: 461kcals, 18.7g fat (4.1g saturated), 43.4g carbs (12.7g sugars), 31.9g protein, 4.8g fibre, 0.696g sodium