Remove the stem and seeds from the jalapeno. In a small food processor, chop the shallot, cilantro, ginger, jalapeno, and fish sauce.
Put this mixture in a large bowl and add the turkey. Mix well and form into 4 patties, 3/4 inch thick.
Brush both sides of the burgers with oil if desired. Grill over moderately high heat until golden and crusty and cooked through, 8-10 minutes.
In a small bowl mix the mayonnaise and the Sriracha sauce. Split the rolls and spread the mayo on both halves. Serve the burgers in the rolls topped with pickles, lettuce, mint leaves and chopped peanuts.