(adapted from Food and Wine | June 2010)
Serves 4-6

1 cup of carrots, finely chopped
2 shallots, finely chopped
2 tablespoons vegetable oil
1/4 cup of cilantro, chopped
1/4 cup basil, chopped
1/4 cup green onions, chopped
1 jalapeno, chopped (optional - if your family doesn't mind spicy)
2 tablespoons chopped ginger
2 tablespoons chopped garlic
3 tablespoons fish sauce
1/2 cup sweet rice flour (mochiko) - this is my binder, but if you don't have egg, dairy, or wheat issues in your family, add 1/2 cup bread crumbs and one beaten egg
1 1/4 lb ground turkey

In a fry pan over medium heat, heat oil and add carrots and shallots.  Saute and cook until carrots and shallots are tender.  Set aside.

In a large mixing bowl, add ground turkey, cilantro, basil, green onions, ginger, garlic, fish sauce, and mochiko. Using your hand, gently mix the ingredients together.  Do not push down too much or you will over work the meat.  Add carrots and shallots, again mixing gently.  Shape into 6 equal patties, OR 12 mini patties.  (for mini burgers which is what you see pictured.)

In the same fry pan you cooked the carrots and shallots, heat a drizzle of oil over medium heat and then place the burgers on the pan to cook.  Cook for 5 minutes on each side.

Serve on a bun with a bit of mayonnaise.  Daughters had theirs topped with sauteed garlic spinach, since son was going to eat his that way.  Use lettuce or some fresh spinach to finish your sandwich. 

This is great on its own also - don't feel like it has to be in a sandwich.