Preheat the oven to 180°C, 160°C fan, gas 4. Heat ½ tablespoon of the oil in a pan and cook the onion for 5 minutes, adding in the garlic for the last minute. Spoon into a bowl with the turkey mince, half of the coriander, the galangal paste, half a chilli (finely chopped) and the lime zest. Mix to combine and then shape into 4 patties.
Brush the burgers with ½ tablespoon of the remaining oil, then cook on a hot griddle pan or BBQ for 3-4 minutes on each side, until golden. Transfer to a baking tray and cook in the oven for 10-15 minutes, until cooked through.
Meanwhile, brush the remaining oil over the pak choi slices and griddle for 2 minutes on each side. Put the pak choi onto the toasted ciabatta halves and top with the burgers. Spoon over the peanut satay dip and add a few chilli slices.
To make the slaw, in a bowl, mix the carrot, cabbage, red onion, coriander and half a finely chopped chilli, then pour over the lime juice. Serve alongside the burger.
Cook’s tip: save time by serving this with a ready-made coleslaw.