2) In a medium bowl, combine the turkey, fresh coriander, peanut butter, fish sauce, chilli sauce, lemongrass, citrus zests, lime juice, ginger and garlic with salt. Mix with a fork until thoroughly combined. Form into 4 patties, each about 1cm thick.
3) Heat a stove top griddle pan or barbeque to medium-high heat. Cook the burgers until just cooked through, about 4.5 minutes per side. Brush both sides with the glaze.
4) Serve on a bun garnished with mung bean, alfalfa, radish sprouts or pea shoots and spring onions. Drizzle with more glaze if desired.
Cook's Note: Substitute 2 tsp soy sauce for the fish sauce if necessary. If the Sriracha sauce is unavailable substitute 1ml hot sauce.