1. Combine first 7 ingredients. Shape mixture into 4 equal-size patties.

2. Grill, covered with grill lid, over medium-high heat (350° to 400°) 5 to 6 minutes on each side or until no longer pink in center, basting each side occasionally with Fresh Herb Marinade.

3. Grill buns, cut sides down, 2 minutes or until toasted. Serve burgers on buns with Herb-Grilled Onion Rings and desired toppings.

Classic Burgers: Substitute 1 lb. ground chuck for ground turkey. Prepare recipe as directed.

1. Cut each onion into 1/2-inch-thick slices. Brush slices evenly with 2 1/2 Tbsp. Fresh Herb Marinade.

2. Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 to 6 minutes on each side or until tender, basting once with remaining marinade.

1. Place pecans in a single layer in a shallow pan.

2. Bake at 350° for 6 to 8 minutes or until lightly toasted, stirring once halfway through baking time.

3. Beat 1 cup powdered sugar and butter at medium speed with an electric mixer until creamy. Add milk and vanilla, beating until blended.

4. Combine flour, cocoa, and salt; gradually add to butter mixture, beating until blended. Stir in pecans.

5. Shape dough into 1-inch balls, and place 1 1/2 inches apart on lightly greased baking sheets.

6. Bake at 400° for 11 to 13 minutes or until tops of cookies just begin to crack. Cool on baking sheets 3 minutes. Remove to wire racks; dust with remaining 1/4 cup powdered sugar. Cool 10 minutes.