Before starting, wash and dry all produce. Halve cucumber lengthwise, then cut into 1/2-inch half-moons. Peel, then mince or grate garlic. Roughly chop cilantro and basil leaves. Remove outer layer of lemongrass, then quarter crosswise. Using the back of a spoon, forcefully tap lemongrass to bruise, then finely chop.

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 them so they don't burn!) Transfer to a small bowl.

Add turkey, lemongrass, garlic and soy sauce to a medium bowl. Season with salt and pepper, then combine. Roll mixture into 8 equal portions (16 for 4 ppl). Roll them into balls, then flatten them 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, add half the sweet chili sauce, rice vinegar and 1/2 tbsp oil (dbl for 4 ppl) to a large bowl. Whisk to combine. Add spring mix, carrots, cilantro, basil and cucumbers. Season with salt and pepper, to taste, then toss to combine.

Remove the pan from heat, then add remaining sweet chili sauce to patties. Toss to coat. Divide salad between bowls. Top with patties, then sprinkle with peanuts.