In a 10-inch skillet, dry sauté 1/3 of ground turkey (about 10 ounces) over medium heat. Use a wooden spoon to break it up and cook until it turns white all the way through, but avoid letting it brown. Once cooked through, set turkey aside to cool.

With a chef’s knife, halve onion through the root end, then peel away the outermost layer and dice finely. In a medium bowl, combine raw turkey, diced onion, miso paste and sesame oil with a flexible spatula. Once thoroughly combined, fold in cooked turkey, making certain it is thoroughly combined.

On a foil lined baking sheet, divide turkey mixture into six 3/4-cup lumps. Roll each portion into a ball, then flatten into a 4 1/2-inch disc (roughly the width of your palm). The patties may seem wide, but they will shrink as they cook. Cover burgers loosely with plastic and refrigerate until needed, up to 1 hour.

Meanwhile, thinly slice cucumber, cover, and refrigerate until needed.

To cook burgers indoors, heat a large skillet or grill pan over medium heat. Brush pan with a touch of sesame oil, to minimize sticking. To grill burgers outdoors, aim for medium-high heat with a charcoal grill.

In either case, cook burgers until the outside develops a golden crust (or dark grill marks) and the center turns opaque, about 2 1/2 minutes per side.

If you like, briefly toast the buns in an oven, or over the grill.

To serve, top each burger with a few slices of cucumber and 1/4-cup of Tart and Savory Triple Cherry Jam.

Recipe courtesy of Stella Parks