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.). ---------------------------------------------------------------------------
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Ingredients
