1-1\/2 teaspoons canola oil
\n2 small peaches, peeled and chopped
\n1\/2 teaspoon minced fresh gingerroot
\n4 teaspoons reduced-sodium teriyaki sauce, divided
\n1\/4 cup chopped red onion
\n1\/2 teaspoon pepper
\n1\/4 teaspoon salt
\n1-1\/2 pounds lean ground turkey
\n1\/3 cup fat-free mayonnaise<\/p>\n
In a skillet, heat oil over medium-high heat. Add peaches and ginger; cook and stir until peaches are tender. Stir in 1 teaspoon teriyaki sauce; cook 1 minute longer. Transfer to a small bowl; cool slightly.<\/p>\n
In a large bowl, combine onion, pepper, salt and remaining teriyaki sauce. Add turkey; mix lightly but thoroughly. Shape into six 1\/2-in.-thick patties.<\/p>\n
Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill burgers, covered, over medium heat or broil 4 in. from heat 5-6 minutes on each side or until a thermometer reads 165\u00b0.<\/p>\n
Stir mayonnaise into peach mixture. Serve burgers on buns with peach mayo and toppings as desired.<\/p>\n