• 1 pound of ground turkey
• 1 teaspoon Balsamic vinegar
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce
• 1 ½ tablespoon crushed garlic
• ¼ cup panko breadcrumbs
• ½ cup finely diced water chestnuts

Mix the ingredients well. Let the mixture rest for 15-30 minutes in the refrigerator. Preheat grill to medium-high, somewhere just south of 400°.

Remove the mixture from the fridge and divide into four to six equal portions. Form each portion into a ball and then gently press down on the top of the burger to form the patty. Don’t squash that thing. Geez.

Grill burgers until a slight char begins to form around the edges. No more than 4 to 5 minutes per side. The turkey is much leaner than ground beef so it can dry out very quickly.

source: my friend, adam suillivan

• 8 tablespoons (1 stick) chilled unsalted butter, divided
• 1 large shallot, minced
• 1/2 cup balsamic vinegar
• 2 large fresh rosemary sprigs
• 2 pounds mixed sweet onions, large shallots, baby leeks, and green onions
• 2 tablespoons olive oil
• 4 (1 1/4-inch-thick) New York strip steaks (each about 6 ounces)
• 2 tablespoons orange juice

Melt 6 tablespoons butter in heavy small saucepan over medium heat. Add minced shallot and cook until translucent, about 2 minutes. Add vinegar and rosemary and simmer until syrupy and reduced to 1/2 cup, about 6 minutes. Remove from heat (balsamic sauce will separate as it stands).

Prepare barbecue (medium-high heat). Peel sweet onions, then cut into 1/2-inch-thick rounds. Skewer horizontally with toothpicks to keep intact. Peel shallots; cut in half lengthwise. Trim root ends and tops of leeks. Cut in half lengthwise; rinse to remove any dirt. Trim root ends of green onions. Place sweet onions, shallots, leeks, and green onions on rimmed baking sheet and drizzle with oil; toss. Sprinkle with salt and pepper.

Sprinkle steaks with salt and pepper. Grill sweet onions, shallots, leeks, and green onions until tender, turning often, about 5 minutes for green onions and 10 minutes for sweet onions, shallots, and leeks. Move onions to cooler part of grill to keep warm. Grill steaks to desired doneness, about 7 minutes per side for medium-rare. Transfer steaks and onions to platter; cover.

Remove rosemary sprigs from balsamic sauce; add orange juice and bring to simmer. Remove saucepan from heat; add remaining 2 tablespoons chilled butter and whisk until melted and sauce is smooth. Season sauce to taste with salt and pepper. Drizzle some of sauce over steaks and onions. Serve, passing remaining sauce separately.

source: Bon Appeitit August 2006