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["Place oats in a food processor and pulse a few times, you don't want to make it into flour, you want a course crumb. Then mix oats, peanut butter and egg whites in small bowl, set aside", "Cut zucchini lengthwise and scoop out seeds/center; discard seeds and grate zucchini, this should result in about 1 1/2 cups", "Grate carrots, or if bought already grated, just run your knife through them for a course chop", "Zest lime, you can zest right into the carrots or zucchini, cut lime in half", "In small bowl, juice 1/2 the lime (you should get about 1Tbs of juice), whisk in fish sauce, Sriracha, soy sauce, ginger, sesame oil and salt; set aside", "Place both lbs of turkey in a large mixing bowl, add zucchini, carrots and the contents of the two small bowls that you've set aside (oatmeal/peanut butter mixture & lime/Sriracha mixture), also add the fresh cilantro", "Using your hands, mix everything together well", "Form into patties (I get 10). I then place on a sheet of waxed paper, evenly spaced and place a second piece of waxed paper over the burgers. Cut in between each burger and then place burgers into a large freezer bag. Freeze.", "To cook: If frozen, thaw first. Spray burger with olive oil or cooking spray (they can stick) and grill over medium heat for about 4 minutes a side...they can be fragile so move and flip carefully. If they stick too much to your BBq, they cook easily stovetop in a skillet.", "Footnotes
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For the THAI-PEANUT MAYO: Use your favorite mayonnaise(regular, lite, fat-free or mayonnaise substitute such as Greek yogurt) and mix with House of Tsang- Bangkok Padang Peanut Sauce. The ratio is up to you, I use about 2 parts mayo to 1 part peanut sauce. I sometimes add chopped cilantro and/or Sriracha to kick it up. This mayo is great on the burgers, but also on pretzels, chips, tomatoes, sandwiches, or anything you can get your hands on....I think it could even be a dip served at a party.", "Footnote 2:
