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Epicurious

Tamarind-Glazed Turkey Burgers

4.0

(17)

Side view of a thick burger dripping with glaze topped with red onions tomato and lettuce on a bun.
Photo by Brian Leatart

As culinary director for Balducci's, Katy Sparks brought take-out food to a whole new level. Instead of the typical fried chicken and heavy potato salad, the market offers horseradish-crusted salmon and grilled fingerling potatoes with lemon. In this recipe she's taken the often-bland turkey burger to a higher plane, with the addition of tamarind.

Test-kitchen tip:

Combine and shape the turkey mixture gently to ensure moist turkey burgers. Meat that is overworked becomes too compact and results in dry burgers.

Recipe information

  • Yield

    Makes 8

Ingredients

Glaze

2 tablespoons canola oil
1 tablespoon minced peeled fresh ginger
½ cup tamarind concentrate
½ cup honey
¼ cup water
2 tablespoons fresh lime juice

Burgers

½ cup mayonnaise
1 tablespoon minced peeled fresh ginger
2 teaspoons salt
1 red jalapeño chile with seeds, minced
1 teaspoon ground black pepper
½ cup chopped green onions
2½ pounds ground natural turkey
8 4-inch-diameter rolls (such as potato or kaiser), split horizontally
8 large thin red onion slices
8 large ⅓-inch-thick tomato slices
8 lettuce leaves

Preparation

  1. For glaze:

    Step 1

    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 1¼ 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.

  2. For burgers:

    Step 2

    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 ½-inch-thick patties. Arrange patties on small baking sheet.

    Do ahead: Can be made 8 hours ahead. Cover and chill.

    Step 3

    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.

TagsBurgerGround TurkeyTurkeyPoultryTamarindMainDinnerLunchDairy FreeNut FreeMake AheadGrillingBon Appétit

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