Vietnamese-Inspired Turkey Burgers - alive magazine

Ingredients

• 1 cup (250 mL) shredded napa or Savoy cabbage
• 1 cup (250 mL) grated carrot
• 2 green onions, sliced into matchstick-size pieces
• 1/4 cup (60 mL) chopped fresh cilantro
• 1/4 cup (60 mL) chopped fresh mint
• 1 tsp (5 mL) fish sauce
• 1 Tbsp (15 mL) rice vinegar
• 1 Tbsp (15 mL) lime juice
• 1 garlic clove, peeled and crushed
• 1 tsp (5 mL) coconut palm sugar
• 1/4 bird’s eye chili, very finely chopped
• 2 Tbsp (30 mL) ground peanuts
• 15 oz (425 g) lean ground turkey
• 1 tsp (5 mL) black pepper
• 1/2 tsp (2 mL) ground cardamom
• 1 whole bird’s eye chili, finely chopped (or less if you wish less heat)
• 1 Tbsp (15 mL) chopped cilantro
• 1 Tbsp (15 mL) chopped Thai basil
• 1 tsp (5 mL) lime zest
• 1 tsp (5 mL) grapeseed oil
• 4 leaves butter lettuce