Combine in a bowl shredded carrot with sliced spring onion.
Stir in rice vinegar, fish sauce and 1 Tbsp of cane sugar.
Prepare the lemongrass mayo
Mix mayonnaise and lemongrass dressing and set aside until ready to serve
Form the patties
Combine minced beef with Panang curry paste.
Stir in 1 while egg and panko breadcrumbs and form 4 thick patties.
Cook the burgers
In a pan heat 2 teaspoons of oil on medium-high until hot.
Add the burgers and cook 3 to 5 minutes per side, or until browned and cooked through.
Toast the buns
Heat the pan until hot. Add the buns, cut sides down.
Toast 30 seconds to 1 minute, or until lightly browned.
Assemble the burgers & plate your dish
Spread the boiled shredded cabbage onto your buns.
Place 1 slice of tomato and a cooked burger.
Spread some sweet chilli sauce and top with the quick-pickle carrots.
Serve with the roasted potato fries and the lemongrass mayo on the side. Enjoy!