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.