Before starting, wash and dry all produce. Halve radishes lengthwise, then cut into 1/4-inch half-moons. Peel, then cut the 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 the lemongrass, cut-side down, on a cutting board. 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 the 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 radishes. Season with salt and pepper, to taste, then toss to combine.

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