Before starting, wash and dry all produce. Peel cucumber, if desired, then cut into 1/4-inch rounds. Peel, then cut carrot into 1/4-inch half-moons .Peel, then mince or grate garlic. Roughly chop cilantro. Thinly slice green onions. Remove outer layer of lemongrass, then halve lengthwise. Place lemongrass on a cutting board, cut-side down. Using the back of a spoon or a pot, forcefully hit lemongrass to crush, then chop very finely.

Heat a large non-stick pan over medium-high heat. When hot, add peanuts to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on peanuts so they don't burn!) Transfer to a small bowl.

Add turkey, lemongrass, garlic, soy sauce and 1/8 tsp salt (dbl for 4 ppl) to a medium bowl. Season with pepper, then combine. Divide mixture into 8 equal portions (16 for 4 ppl). Roll portions into balls, then flatten into 1/2-inch-thick patties. (NOTE: Your mixture may look wet; this is normal! In step 4, you can carefully re-shape patties when cooking.)

Heat the same pan (from step 2) over medium. When hot, add 1 tbsp oil, then patties. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed, using 1 tbsp oil per batch.) Cook until browned all over and cooked through, 4-5 min per side.**

Meanwhile, whisk together half the sweet chili sauce, vinegar and 1/2 tbsp oil (dbl for 4 ppl) in a large bowl. Add spring mix, carrots, cilantro, green onions and cucumbers. Season with salt and pepper, to taste, then toss to combine.

Remove the pan from heat, then add remaining sweet chili sauce. Gently toss to coat patties. Divide salad between bowls. Top with patties. Sprinkle peanuts over top.