Ingredients
1
tbsp minced peeled fresh ginger
1/2
cup tamarind concentrate*
1
tbsp minced peeled fresh ginger
1
red jalapeño chile with seeds, minced
1
tsp ground black pepper
1/2
cup chopped green onions
2
1/2 pounds ground natural turkey
8
4-inch-diameter rolls (such as potato or kaiser), split horizontally
8
large thin red onion slices
8
large 1/3-inch-thick tomato slices
Directions
1.
For glaze: Heat oil in heavy medium saucepan over medium-high heat. Add ginger and sauté 2 minutes. Add tamarind concentrate, honey, and water and bring to boil. Reduce heat; simmer until thick enough to coat spoon and reduced to 1 1/4 cups, stirring often, about 8 minutes. Cool completely (volume will reduce as glaze cools); mix in lime juice.
2.
Do ahead: Can be made 2 days ahead. Cover and chill.
3.
For burgers: Stir mayonnaise, ginger, salt, jalapeño, black pepper, and 4 teaspoons glaze in large bowl to blend; mix in green onions. Add ground turkey; blend gently (do not pack tightly). Shape mixture into eight 1/2-inch-thick patties. Arrange patties on small baking sheet.
4.
Do ahead: Can be made 8 hours ahead. Cover and chill.
5.
Prepare barbecue (medium heat). Grill rolls, cut side down, until golden, about 2 minutes; transfer to work surface. Grill burgers until cooked through and thermometer inserted into center registers 160°F, about 8 minutes per side. Brush each burger with glaze. Place 1 burger, glazed side down, on each roll bottom; brush each burger with more glaze. Top each with onion, tomato, lettuce, and roll top. Serve, passing remaining glaze separately.
6.
*Sometimes labeled tamarind paste, tamarind concentrate is a dark, seedless paste with a tart-sweet flavor. It\'s available at Middle Eastern and Indian markets, and at some Asian markets.
7.
Test-kitchen tip: Combine and shape the turkey mixture gently to ensure turkey burgers. Meat that is overworked becomes too compact and results in dry burgers.
New-York Restaurants
