Southeast Asian Turkey Burgers

• 2 fresh lemongrass stalks, root ends trimmed and 1 or 2 tough outer leaves discarded from each
• 2 garlic cloves, chopped
• 3 tablespoons chopped shallot
• 1 tablespoon finely chopped peeled ginger
• 1 (3-inch) fresh serrano or jalapeno chile, finely chopped, including seeds
• 1 teaspoon water
• 4 teaspoons Asian fish sauce, divided
• 1 1/2 pounds ground turkey (dark meat only)
• 1/4 cup fresh lime juice
• 1/4 cup vegetable oil
• 1/2 teaspoon sugar
• 1/2 teaspoon dried hot red-pepper flakes
• 4 kaiser rolls, split and grilled
• 2 cups mixed fresh mint, basil, and cilantro leaves
• Equipment: a mini food processor

1. Thinly slice bottom 6 inches of lemongrass (1/4 cup), discarding remainder. Finely grind lemongrass, garlic, shallot, ginger, and chile with water and 2 teaspoons fish sauce in mini food processor, scraping down side frequently, until a paste forms.
2. Mix paste and turkey with your hands until just combined (do not overmix) and form into 4 (3/4-inch-thick) patties (4 inches in diameter). Chill patties, covered with plastic wrap, 1 hour (to allow flavors to develop).
3. Whisk together lime juice, oil, sugar, red-pepper flakes, 1/8 teaspoon salt, and remaining 2 teaspoons fish sauce until sugar is dissolved.
4. Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
5. Oil grill rack, then grill patties, covered only if using a gas grill, turning over once, until just cooked through, 10 to 12 minutes total.
6. Whisk lime-juice sauce, then drizzle cut side of a bottom bun evenly with 1 tablespoon sauce. Top with a patty and 1/2 cup mixed herbs. Drizzle herbs with 1 tablespoon sauce and top with bun. Assemble 3 more burgers in same manner.

lemongrass stalks, garlic, shallot, peeled ginger, fresh serrano, water, fish sauce, ground turkey, lime juice, vegetable oil, sugar, pepper, kaiser rolls, basil, processor

Taken from www.epicurious.com/recipes/food/views/southeast-asian-turkey-burgers-239303 (may not work)