Add Cilantro (leaves and stems) to a food chopper or processor, along with garlic cloves, Thai birds eye chili, and soy sauce. Pulse till everything is incorporated and chopped up.
Add mixture to your ground meat, mix just until incorporated, and place in the fridge for a few minutes to firm up. Especially if you are using ground turkey, this helps to form the burger patties a little easier.
Using a peeler, peel long thin strips of cucumber and carrot. Then place in a jar with pickle juice and refrigerate for 30 minutes. If you don't have pickle juice then mix vinegar with a little sugar and quick pickle the cucumber and carrots.
Combine mayonnaise and sweet chili sauce, keep in refrigerator until ready to use.
Form 4 burger patties, larger than the bun size, season the patty lightly with salt and pepper. Cook on a grill or cast iron skillet. I cook ground beef to around 155 degrees F and ground turkey to 165 degrees F. Use an instant read thermometer on the patties.
Toast buns on grill or pan, you can add butter if you like. Spread sweet chili may on both sides of the buns. Layer lettuce on the bottom, then burger patty, top with pickled cucumber and carrot ribbons, and top bun.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.