In a mini food processor, pulse the shallot, cilantro, ginger and jalape?o with the fish sauce until chopped. Transfer the mixture to a bowl and knead in the turkey. Using slightly moistened hands, form the meat into four 4-inch patties, about 3/4 inch thick. Light a grill or preheat a grill pan. Brush the burgers with oil and grill over moderately high heat, turning once, until golden and crusty and just cooked through, 8 to 10 minutes. In a small bowl, combine the mayonnaise with the Sriracha. Spread the mixture on the rolls. Top with the burgers, pickles, lettuce, mint and peanuts, close and serve.
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|Serving Size: 1 Serving (274g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 134 (43%)|
|Amt Per Serving||% DV|
|Total Fat 14.9g||20 %|
|Saturated Fat 2.9g||14 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 99.8mg||31 %|
|Sodium 855.2mg||29 %|
|Potassium 633.6mg||17 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 9.5g|
|Protein 32.8g||47 %|
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Calories per serving: 310
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