-
1
Preheat grill to medium-high.
-
2
Place bread in a food processor and pulse into fine crumbs.
-
3
Transfer to a large bowl.
-
4
Add ground turkey, water chestnuts, hoisin, scallions, ginger, garlic and salt; mix well.
-
5
(The mixture will be moist.)
-
6
With dampened hands, form the mixture into four 1/2-inch-thick patties, make them thinner at the center, to prevent them from steaming as they cook.
-
7
(*To MAKE AHEAD: wrap patties individually and refrigerate for up to 8 hours or OAMC: freeze up to three months.
-
8
Thaw in the refrigerator before cooking.
-
9
).
-
10
Oil the grill rack (**Oil a folded paper towel - hold it with the thongs & pull it toward you over the rack.
-
11
DO NOT use cooking spray over a hot fire.)
-
12
Brush the patties with sesame oil.
-
13
Grill until browned and no longer pink in the center, about 5 minutes per side.
-
14
(An instant-read thermometer inserted in the center should register 165F.
-
15
).
-
16
SESAME MAYONNAISE:
-
17
Combine all ingredients (with the exception of the scallions) and whisk until well blended; then fold in the scallions.
-
18
Sprinkle with toasted sesame seeds, optional.
-
19
APRICOT MUSTARD - OPTIONAL - DIPPING SAUCE:.
-
20
Combine all ingredients with the exception of the crushed red pepper flakes, in a saucepan.
-
21
Bring to a boil over medium heat, stirring often.
-
22
Reduce heat to low and simmer, stirring occasionally, for 5 minutes.
-
23
Add crushed red pepper flakes, if using.
-
24
Let cool to room emperature before serving.
-
25
(***Can be made up to 2 weeks before.
-
26
).
