Pulse shallot, garlic, kaffir lime leaves, lemongrass, fish sauce, and ginger in a food processor until minced.

Scrape down the sides of the food processor as needed.

Add chicken to the food processor.

Process until the chicken is ground and aromatics are evenly distributed.

Set the chicken mixture aside to rest.

In a small skillet, heat coconut milk, peanut butter, fish sauce, chile paste, and palm sugar simple syrup over low heat.

Stir constantly until warmed through and it starts to thicken and eventually congeal.

Remove the peanut sauce from heat.

Gently stir in water until the peanut sauce becomes a smooth paste.

Set the peanut sauce aside.

Heat a large skillet to medium-high heat and coat with oil (or fire up your grill).

Form 6 patties from the chicken mixture.

Cook until the burgers reach an internal temperature of 160°F, about 5 to 7 minutes per side.

Let the burgers rest for at least 5 minutes after cooking.

Serve the burgers on top of green leaf lettuce.

Drizzle peanut sauce over the burgers.

Optional toppings: ripe mango, crispy fried shallots, or a fresh slaw.