thai burger

2 large shallots
4 garlic cloves, crushed
2 green chillies, roughly chopped
2 lemongrass stalks, trimmed, outer layer removed, roughly chopped
2tsp Thai fish sauce
1tbsp sunflower oil
1kg turkey mince
4 spring onions, trimmed and finely chopped

For The Slaw:
2cm piece root ginger, finely grated
3tbsp mayonnaise
3tbsp natural yoghurt
2tsp sesame oil
2tbsp rice wine vinegar
½tsp sea salt
1 large shallot, peeled and finely sliced
2 large carrots, peeled and cut into thin sticks
½ white cabbage, finely sliced
large handful of coriander, finely chopped
1tsp toasted sesame seeds

In a food processor, blend the shallots, garlic, chilli, lemongrass anf fish sauce with half the oil until smooth; set aside. Mix the mince with the paste and spring onions; season well. Divide into 6 patties (or 12 mini ones), place on a baking sheet, covered and leave in the fridge for at least an hour, or overnight, to firm up

For the slaw, mix the ginger, mayo, yoghurt, oil, vinegar and salt in a large bowl until smooth. Add the veg, toss well to coat and set aside for at least an hour for the flavours to develop. When ready to serve, toss with the coriander and sesame seeds

Heat the oven to 200C, 180C fan, 400F, gas 6. Heat a griddle or frying pan to hot. Brush the burgers with the remaining oil and fry on both sides for 1 to 2 minutes, or until browned. Remove to a baking sheet and cook in the oven for 12 to 15 minutes, or cook on the barbecue. Serve with burger buns, sliced tomatoes and the slaw.

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