Asian-style shredded turkey burger with mayo-soy sauce & gomasio fries

Make sure to carefully follow the indicated quantities to prepare your recipe!

Preheat the oven to 220°C (200°C for fan oven).

Peel the potatoes or wash them, then cut them into fries 0.5-1 cm wide. Rinse them, then dry them carefully with a clean cloth or paper towel.

Tap the lemongrass stalks with the back of your knife to break the fibers, then cut them into thirds. Finely chop the shallot. On a baking sheet lined with parchment paper, mix the fries with a drizzle of sunflower oil and 1 teaspoon of gomasio per person. Pepper to taste and bake for 30-40 minutes, or until golden and tender in the center. Stir halfway through cooking. Check the doneness using the tip of a knife.

Place the turkey in a pot. Add the lemongrass, half of the fish sauce, and enough water to cover the meat by a few centimeters. Bring to a simmer and cook for 8-10 minutes over medium heat, or until the turkey is cooked through (it should no longer be pink).

Drain it and set it aside on a plate covered with aluminum foil to prevent it from drying out.

In a bowl, mix sesame oil with ½ tablespoon of rice vinegar or white wine vinegar per person, along with salt and pepper. Add the cabbage-carrot mixture and mix again. Set aside in the refrigerator until serving.

Chop the peanuts. Remove the leaves from the cilantro.

Cut the burger buns in half. When the fries are almost cooked, bake the buns alongside for 4-6 minutes, cut side down. In a bowl, mix the mayonnaise with the soy sauce, the remaining fish sauce, shallot (to taste), and pepper. Brush the inside of the buns with ½ tablespoon of the mayo-soy mixture per bun. Shred the turkey on the board with two forks, then mix it with half of the cilantro and the remaining mayo-soy sauce.