In a large mixing bowl, combine shredded cabbage, grated carrots, and drizzle with fresh lime juice. Sprinkle with brown sugar and fish sauce, then toss until coated. Set aside for at least 10 minutes.

In another bowl, mix together ground turkey, freshly grated ginger, grated garlic, chopped scallions, and red curry paste until well combined. Avoid overmixing.

Divide the turkey mixture into four equal portions and shape each into a round patty, about 1 inch thick. Cover with plastic wrap while heating the skillet.

Heat oil in a skillet over medium-high heat. Cook the patties for about 5-6 minutes on each side until golden brown and cooked to an internal temperature of 165°F.

Spread sweet chili mayo on the bottom of each toasted brioche bun, add the crispy turkey patty, and top with a scoop of prepared slaw. Optionally add chili crisp.

Serve immediately with your favorite sides like grilled vegetables or sweet potato fries.