Preheat the oven to 200°C/fan 180°C/gas mark 4. Place the shallot, lemongrass, ginger, garlic, chilli, lime zest, coriander, mint, sugar and fish sauce in a small food processor and blitz until finely chopped. Mix with the turkey mince and shape into 4 patties.
Spiralize the courgette and carrot on the finest setting and mix with the Chinese cabbage, lime juice, rice vinegar, soy sauce, sesame oil, spring onions and chives.
Heat the oil in a wide non-stick frying pan and fry the burgers for 3-4 minutes on each side, until golden brown. Place on a tray in the oven for 8-10 minutes, until completely cooked through.
Meanwhile, combine the ingredients for the satay sauce with 150ml warm water, until it has a smooth enough consistency for dipping and pouring.
Divide the slaw and burgers between 4 plates, then drizzle over the satay sauce and serve with the chopped peanuts and lime wedges.