In a chopper or food processor, blend together garlic, cilantro, onion, mint, chilis. Once everything is finely chopped, empty it all into a large mixing bowl.
To the mixing bowl add chicken, chili garlic sauce, turmeric, soy sauce, salt, and pepper. Mix together all ingredients with your hands or a large fork until everything is fully combined. Set aside. You can make these burgers immediately or let the meat mixture marinate for up to 24 hours in the refrigerator.
In a separate mixing bowl, combine all the ingredients for the slaw. Mix together the slaw, mayo, kimchi, gochujang, sesame seeds, salt, sriracha, and rice vinegar. Note: Do this step last because the longer the slaw sits, the soggier it gets!
Heat oil on a pan at high heat. Using your hands (place a tiny bit of oil on your hands when making the patties to keep the meat from sticking) make about a 4 inch burger patty (depending on how thick or thin you like your burgers) and place it directly on the pan. Turn the heat to medium and Let the burger cook on each side for about 5-6 minutes or until the burger is browned on both sides and it is fully cooked in the inside. Note: You can always cut the burger in half to see if the center has been cooked. =
In a small bowl, mix mayo and sriracha.
To assemble the burger, Spread the mayo sauce onto both buns, and then place the chicken patty on the bottom bun, and put about one to two spoonfuls of the slaw mixture onto the patty, topped with the other half of the bun. Serve immediately!
Recipe by The Chutney Life at https://thechutneylife.com/recipes/thai-chicken-burgers-w-kimchi-slaw/