Asian Turkey Burgers With Sesame Mayo

Hoisin sauce gives these burgers a juicy texture, while ginger and garlic provide a burst of flavor and water chestnuts deliver an appealing crunch. Serve them over toasted whole-wheat buns with a side of tender greens. We used this tangy mayonnaise to enliven the burger even more or for a chicken sandwich or a dip for a platter of wonderful roasted vegetables or perhaps use it as a dressing for sliced napa cabbage with scallions.:) I had some Apricot Mustard left over from another dish and the combination was great - I served it on the side. EatingWell newsletter, Summer/03. Nutrition Profile: Low Cal - Low Carb - Low Sodium - Low Cholesterol - Low Sat Fat - Heart Healthy - Diabetes Appropriate - Healthy Weight.:)

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• TURKEY BURGERS

• 2  slices  whole-wheat  sandwich bread, crusts removed, torn into pieces
• 12  ounces  lean  ground turkey breast (the dark meat has a higher fat content)
• 8  ounces sliced water chestnuts, rinsed and chopped (1 can)
• 2  tablespoons hoisin sauce
• 3  scallions, trimmed and sliced on a bias
• 1  tablespoon  minced fresh ginger
• 2  garlic cloves, minced
• 1⁄4 teaspoon salt
• 1 1⁄2 teaspoons  toasted sesame oil
• 4  toasted  whole grain buns

• SESAME MAYONNAISE

• 3  tablespoons  reduced-fat mayonnaise
• 2  tablespoons nonfat plain yogurt or 2  tablespoons low-fat plain yogurt
• 1⁄2 teaspoon reduced sodium soy sauce
• 1  tablespoon  chopped scallion, on the bias
• 1⁄2 teaspoon  sesame oil
•  toasted sesame seeds, for garnish

• APRICOT MUSTARD

• 1  cup  no-sugar-added  apricot preserves
• 1⁄4 cup cider vinegar
• 3  tablespoons coarse grain mustard
•  crushed red pepper flakes, to taste

Directions

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. (The mixture will be moist.)
5. 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. (*To MAKE AHEAD: wrap patties individually and refrigerate for up to 8 hours or OAMC: freeze up to three months. Thaw in the refrigerator before cooking.).
6. Oil the grill rack (**Oil a folded paper towel - hold it with the thongs & pull it toward you over the rack. DO NOT use cooking spray over a hot fire.)
7. Brush the patties with sesame oil.
8. Grill until browned and no longer pink in the center, about 5 minutes per side. (An instant-read thermometer inserted in the center should register 165°F.).
9. SESAME MAYONNAISE:
10. Combine all ingredients (with the exception of the scallions) and whisk until well blended; then fold in the scallions.
11. Sprinkle with toasted sesame seeds, optional.
12. APRICOT MUSTARD - OPTIONAL - DIPPING SAUCE:.
13. Combine all ingredients with the exception of the crushed red pepper flakes, in a saucepan.
14. Bring to a boil over medium heat, stirring often.
15. Reduce heat to low and simmer, stirring occasionally, for 5 minutes.
16. Add crushed red pepper flakes, if using.
17. Let cool to room emperature before serving.
18. (***Can be made up to 2 weeks before.).