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1
For the turkey burgers: Coat a large saute pan with olive oil and toss in the onion.
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2
Season with salt and bring the pan to medium heat.
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3
Cook the onion until soft and very aromatic, 7 to 8 minutes.
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4
Add the garlic and cook for another 1 to 2 minutes.
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5
Turn off the heat and let cool.
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6
In a large mixing bowl, combine the turkey, water chestnuts, soy sauce, cilantro, ginger, sambal if using and the cooked onions and garlic.
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7
(NOTE: Save the onion pan to cook the burgers in later!)
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8
Add 1/4 to 1/2 cup water to the mix--this will keep the burgers really moist!
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9
Use your hands to squish the mixture until everything is really well combined.
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10
Make, cook and eat a little tester patty to be sure the turkey is really delicious.
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11
If the seasoning isn't just right, add a little more soy or a sprinkey-dink of salt.
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12
When you're confident the burger mix is perfectly seasoned, form it into 4 equal patties.
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13
With a paper towel, wipe out the saute pan you used to cook the onion, coat the pan with fresh olive oil and bring it to medium-high heat.
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14
Add the burgers, being sure not to crowd the pan--if you need to work in batches, knock yourself out.
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15
Cook the burgers for 5 to 6 minutes on each side.
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16
The burgers should be browned and cooked through when done.
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17
(If working in batches, keep the first batch warm in the oven at 200 degrees F while cooking the second batch.)
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18
For the toppings: Mix together the mayo and sambal oelek in a small bowl.
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19
Toast the burger buns and top with the burgers.
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20
Garnish as desired with the cheese, tomato, red onion, lettuce and spicy mayo.
