Burgers worthy of your next Emmy party. Adapted from Liz Neumark’s cookbook ‘Sylvia’s Table,’ these burgers are mixed with a tamarind glaze and brushed with the same glaze after cooking for extra flavor. Try topping these burgers with mayonnaise spiked with a drop or two of sriracha.
Notes: Tamarind concentrate is available in specialty food stores.
Heat the oil in a heavy-bottomed medium saucepan over medium-high heat. Add the ginger and garlic and sauté for 2 minutes.
Add the honey, tamarind concentrate, water, and sriracha, and bring to a boil. Reduce the heat and simmer until the mixture is thick enough to coat the back of a spoon and reduced to about 1 cup, stirring often for about 8 minutes.
Let the glaze cool completely then mix in the lime juice.
Mix together mayonnaise, ginger, cilantro, salt, pepper, cumin, jalapeño, and 4 teaspoons of the glaze in a large mixing bowl, then mix in the scallions.
Add the ground turkey and mix well but loosely with the mayonnaise mixture; do not overwork.
Shape the turkey into eight ½-inch thick patties.
Grill the rolls cut side down until golden, about 2 minutes; transfer them to a serving platter.
Grill the burgers on grill pan over medium-high heat until cooked through and a thermometer inserted into the center registers 160 degrees, about 8 minutes on each side.
Brush each burger with the remaining glaze and serve with garnishes and a spread of your choice.