A touch of chili paste gives these burgers a little kick. Many grocery stores carry a variety of good-quality pastes in containers that resemble toothpaste tubes (look in the produce department near the fresh herbs). If you can't find any, you can also use a bottled variety. Serve the burgers on buns with lettuce, sliced avocado, and, if you like, wasabi mayonnaise.

Ingredients

• 1 1/2 pounds lean ground turkey
• 1 small onion, very finely chopped
• 1 large egg, lightly beaten
• 1 cup panko (Japanese-style bread crumbs)
• 1/4 cup freshly chopped cilantro
• 2 tablespoons freshly chopped parsley

• 2 tablespoons sesame oil
• 1 tablespoon sesame seeds
• 2 teaspoons red chili paste
• 1 green onion, chopped
• 1 1/4 teaspoon coarse salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Mix together the turkey, onion, egg, panko, parsley, cilantro, sesame oil, sesame seeds, chili paste, and green onion in a large bowl until well combined. Add the salt and pepper, or more to taste. (To test the flavor, cook a teaspoon or two of the mixture in the microwave or a small skillet.)

2. Divide the mixture into 6 equal portions and shape them into patties, gently pressing the center of each to create a slight indentation. This will prevent the patty from bulging in the center, so that you end up with a flat, evenly cooked burger. Refrigerate the patties until the grill is ready.

3. Prepare a charcoal fire or a gas grill to medium-hot. Wipe the rack with canola oil and lay the burgers on it indentation-side up. Let them cook, without pressing down on them, until the bottoms are well seared, about 5 to 7 minutes. Flip the burgers and continue grilling until they are completely cooked through (the juices will run clear), another 5 to 7 minutes.

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