Turkey burgers

Ingredients:

Cutlets

• 0.7 kg ground turkey
• 1 onion, diced
• 2 cloves garlic, crushed and finely chopped
• 1/4 cup soy sauce
• 1 tbsp sambal-olek paste, optional
• 2.5 cm ginger root, peeled and grated
• 1 can (220g) canned water chestnuts, drained and coarsely chopped
• Half a bunch of fresh coriander leaves, finely chopped

For serving (optional)

• 4 slices of cheddar
• 4 hamburger buns
• 1/4 cup mayonnaise mixture with 2 tsp sambal-olek
• 4 slices of bull's heart tomato
• 4 cups raw red onion
• Lettuce

Preparation:

1. Preheat oven to 90°C to keep the first batch of cutlets warm.
2. Cutlets:
   
   Heat olive oil in a large skillet. Add the onion, season with salt, and heat over medium-high heat. Cook until soft and very fragrant, 7-8 minutes. Add the garlic and cook for another 1-2 minutes. Turn off the heat and let cool.
3. In a large bowl, combine ground turkey, soy sauce, sambal oelek, ginger, water chestnut, cilantro, and fried onion and garlic. Set the pan aside for frying the patties. Add 1/4 to 1/2 cup of water to the ground turkey: this will ensure the patties are nice and juicy. Mix the ground turkey with your hands.
4. Form and cook a small test patty to ensure the ground meat has enough salt and spices. If needed, add any missing spices, soy sauce, or salt.
5. Form the minced meat into 4 equal sized patties.
   
   Pour olive oil into a frying pan and heat over medium-high heat. Place the patties in the pan. Don't overcrowd the pan and cook in batches if necessary! Cook for 5-6 minutes on each side. Add the cheese, if using, and cook for another minute.
6. Toast the buns in the oven using the grill setting or in a toaster oven. Lightly spread mayonnaise on each side of the bun. Place a patty on each bottom bun and top with tomatoes, onions, and lettuce. Top with the top bun halves, press down lightly, and enjoy!