- 2 tablespoons canola oil
- 1 tablespoon minced peeled fresh ginger
- 1/2 cup tamarind concentrate
- 1/2 cup honey
- 1/4 cup water
- 2 tablespoons fresh lime juice
- 1/2 cup mayonnaise
- 1 tablespoon minced peeled fresh ginger
- 2 teaspoons salt
- 1 red jalapeño chile with seeds, minced
- 1 teaspoon 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
- 8 lettuce leaves
- 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.
- Do ahead: Can be made 2 days ahead. Cover and chill.
- 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.
- Do ahead: Can be made 8 hours ahead. Cover and chill.
- 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.
- 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.