Divide the burger mixture into 4 sections and form each section into a patty.
Spray the grill or grill pan with nonstick spray and heat on medium high. Place the patties on the grill and cook for about 4 minutes each side, until they reach an internal temperature of 165 degrees F. Remove and set aside.
To make the peanut butter sauce and slaw (while the burgers are cooking):
Combine the broccoli slaw, lime juice, rice wine vinegar, and soy sauce in a medium bowl to make the slaw
Once the patties are cooked, build the burger by placing it on a bun, topping with peanut sauce, and then piling on the slaw. Garnish with fresh cilantro if desired.
1 bunch fresh cilantro, for garnish
Combine the peanut butter, soy sauce, honey, chili paste, and lime juice in a bowl to make the sauce.
2/3 cup chunky peanut butter, 1/4 cup soy sauce, 2 tablespoons honey, 2 tablespoons red curry paste, 2 tablespoons lime juice
Note that rice vinegar is the same as rice wine vinegar, so either one
Make sure to not overcook the burger. Instant read meat thermometers are super handy to have to measure the internal temperature of the burgers.
Definitely preheat your grill, and cook the burgers on medium high heat. Heat that is too high will dry out the outside of the burger while leaving the inside raw. Heat that is too low will require a long cooking time which will also dry out the burger.
Beef can be used instead of turkey if you prefer.
For a kick of spiciness, add some sriracha to the peanut sauce. I like to add it in the peanut sauce mixture instead of the burger, because it is easy to test the level of heat and add more if needed.
Chopped scallions are another great addition in the slaw if you want an even bigger flavor experience!