In the following order, add to a large bowl the turkey, curry powder, cumin, soy sauce, chili-garlic sauce, ginger, garlic, cilantro, red pepper, green onion, 1/3 teaspoon salt and some black pepper. Mix thoroughly by hand. Remove from the bowl, cover with plastic wrap and refrigerate for 2 hours.
Heat a grill to between 350 and 375 degrees F.
Portion the turkey mixture into four 6-ounce burger patties. Grill until cooked through. Lightly toast the sesame seed buns on a flat-top grill. Spread the top and bottom buns with Sweet Chile Mayo. On the bottom buns, layer the cabbage, tomatoes and turkey burgers. Then top with bean sprouts, 2 red pepper slices, a few sprigs of cilantro and the top buns.
Sweet Chile Mayo:
Stir together the mayonnaise, sweet chile sauce, and lemon juice to taste in a small bowl until well blended. Refrigerate in a sealed jar for up to 1 week.
The 2 Hours of Inactive Prep time is to chill the burger mix
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Grill-A-Burger, Palm Desert, CA