Finely chop the kimchi. Place the ground turkey, panko breadcrumbs, kimchi, and sriracha in a bowl and season generously with salt and pepper. Using freshly washed hands, thoroughly knead the ground turkey until the sriracha is evenly distributed and gives the meat a light red color. Then form the mixture into four equal-sized patties, approximately 12 centimeters in diameter and 1 to 1.5 centimeters thick.

Spread a little rapeseed oil in a large frying pan and fry the turkey patties over medium-high heat for about 7 minutes, until the underside is golden brown. Turn the patties over, place a slice of cheese on each, and fry for another 3 to 4 minutes, until the second side is also golden brown and the patties have reached an internal temperature of 74°C.

Meanwhile, slice the tomato into paper-thin slices and slice the burger buns. Once the cheese is nicely melted and the ground turkey is cooked through, remove the patties from the pan and place them on a plate. Place the burger buns cut-side down in the pan and toast them briefly over medium heat until slightly crispy and browned, about 2 minutes.

Spread ketchup and mayo on the bottom half of the buns, top with fresh cilantro leaves and tomato slices. Then arrange the turkey patties and sprouts on the buns and top with the other half of the bun. Serve the burgers with your choice of sides.