In a mixing bowl, combine the shredded cabbage, grated carrot, and chopped cilantro. Squeeze in ½ cup plus 2 tablespoons of fresh lime juice, then add 2 ½ teaspoons of brown sugar and 1 tablespoon of fish sauce. Toss everything together until well mixed, and set aside.

In a large bowl, combine the ground turkey with the grated ginger, garlic, finely chopped scallions, red curry paste, reduced-sodium soy sauce, and optional tamarind puree. Mix gently until just combined.

Divide the turkey mixture into four equal portions, shape them into patties about ¾ inch thick, and make an indent in the center of each patty.

Heat a tablespoon of neutral oil in a skillet over medium-high heat. Add the patties and cook for 5-7 minutes on each side until cooked through with a golden crust.

In a small bowl, combine mayonnaise with sweet Thai chili sauce and chili crisp, stirring until smooth.

Toast the brioche buns, place a cooked patty on each bottom bun, add slaw, cucumber, and Fresno chile, layer on the sweet chili mayo, and top with the other half of the bun.