Tamarind-Glazed Turkey Burgers

Ingredients

• 2 tablespoons canola oil 
• 1 tablespoon ginger fresh minced peeled
• 0.5 cup spring onion chopped
• 1 teaspoon pepper black
• 2.5 pounds pd of ground turkey 
• 0.5 cup honey 
• 8  romaine leaves 
• 2 tablespoons juice of lime fresh
• 0.5 cup mayonnaise 
• 1  jalapeno red with seeds, minced
• 8 large onion red thin
• 2 teaspoons salt 
• 32 inch portugese rolls split (such as potato or kaiser)
• 0.5 cup tamarind paste 
• 8 large tomato 
• 0.3 cup water 

Equipment

• bowl
• baking sheet
• sauce pan
• grill
• kitchen thermometer

Directions

1. Heat oil in heavy medium saucepan over medium-high heat.
2. Add ginger and sauté 2 minutes.
3. 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.
4. Do ahead: Can be made 2 days ahead. Cover and chill.
5. Stir mayonnaise, ginger, salt, jalapeño, black pepper, and 4 teaspoons glaze in large bowl to blend; mix in green onions.
6. Add ground turkey; blend gently (do not pack tightly). Shape mixture into eight 1/2-inch-thick patties. Arrange patties on small baking sheet.
7. Do ahead: Can be made 8 hours ahead. Cover and chill.
8. 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.
9. Brush each burger with glaze.
10. 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.
11. Serve, passing remaining glaze separately.
12. *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.
13. Combine and shape the turkey mixture gently to ensure turkey burgers. Meat that is overworked becomes too compact and results in dry burgers.