The Australian Women’s Weekly Food




500g minced turkey
2 teaspoons finely grated fresh ginger
1 tablespoon finely chopped fresh lemon grass
1 tablespoon fish sauce
2 green onions, sliced thinly
¼ cup coarsely chopped fresh coriander
½ cup (35g) panko (japanese) breadcrumbs
vegetable oil, for shallow–frying
10 frozen gwa pao buns (300g) (taiwanese hamburger buns) (see notes)
⅓ cup (80ml) sriracha chilli sauce
2 lebanese cucumbers (260g), julienned
1 cup fresh coriander leaves, extra


2 teaspoons finely grated lime rind
1 tablespoon lime juice
⅔ cup (200g) whole–egg mayonnaise

1 Make lime mayonnaise.

2 Combine turkey, ginger, lemon grass, fish sauce, green onion, chopped coriander and breadcrumbs in a medium bowl. Shape mixture into 10 patties the same diameter as the buns.

Heat oil in a large

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