In a large mixing bowl, combine shredded cabbage and grated carrot. Drizzle with lime juice and fish sauce, then toss in chopped cilantro for freshness. Mix until everything is well-coated, creating a vibrant slaw.

In a spacious bowl, combine ground turkey with minced ginger, minced garlic, sliced scallions, and red curry paste. Mix gently until all ingredients are incorporated. Form into evenly sized patties, about ½ inch thick.

Heat a large skillet over medium-high heat and add a tablespoon of oil. Cook the turkey patties for 5-7 minutes on each side until golden brown and reach an internal temperature of 165°F.

In a small mixing bowl, combine mayonnaise, sweet Thai chili sauce, and chili crisp. Stir well until you achieve a smooth consistency.

Toast the brioche buns in the skillet until golden. Spread a layer of sweet chili mayo on the bottom, place a cooked turkey patty on top, and add the slaw.