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Breaking Bad: Turkey Heisenburgers


Turkey Heisenburgers

Make a burger Walter White would be proud of for your 2014  Emmy's viewing party. These "Turkey Heisenburgers" are topped with Walter White’s infamous Blue Cheese.


For the Glaze

  • 2 Tablespoons canola oil
  • 1 Tablespoon minced fresh ginger
  • 1 Teaspoon peeled and minced garlic
  • 1/2 Cup tamarind concentrate
  • 1/2 Cup honey
  • 2 Tablespoons Sriracha
  • 1/4 Cup water
  • 2 Tablespoons fresh lime juice
  • Cooking spray or vegetable oil
  • 1/2 cup mayonnaise
  • 1 Tablespoon peeled and minced fresh ginger
  • 2 Teaspoons salt
  • 1 teaspoon freshly ground pepper
  • 1 Teaspoon ground cumin
  • 1 jalapeno with seeds, minced
  • 2 teaspoons chopped fresh cilantro
  • 1/2 cup thinly sliced scallions, white and about 1 inch of green parts
  • 2.5 pounds ground turkey, 1/2 white, 1/2 dark meat
  • hamburger or other rolls


For the Glaze

For the glaze, heat the oil in a heavy medium saucepan over medium-high heat. Add the ginger and garlic and sauté for 2 minutes. Add the tamarind concentrate, honey, sriracha, and water and bring it to a boil. Reduce the heat and simmer the mixture until it is thick enough to coat the back of a spoon and reduced to about 1 cup, stirring often, about 8 minutes.

Let the glaze cool completely, then mix in the lime juice. Prepare a charcoal fire or gas grill to medium heat or place a grill pan over medium-high heat and coat it with cooking spray or oil. A nonstick or cast-iron pan is also fine for cooking these.

For the burgers, mix together the mayonnaise, ginger, salt, pepper, cumin, jalapeno, cilantro, and 4 teaspoons of the glaze in a large bowl, then mix in the scallions. Add the ground turkey and mix it well but loosely with the mayonnaise mixture; do not overwork. Shape the turkey into eight 1/2  inch thick patties (or smaller ones for little people).

Grill the rolls, cut side down, until golden, about 2 minutes; transfer them to a serving platter. Grill the burgers 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 for the buns—I like mayonnaise spiked with a drop of two of sriracha.