2 ratings

‘Breaking Bad’ Turkey ‘Heisenburgers’


‘Breaking Bad’ Turkey ‘Heisenburgers’

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.

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Notes: Tamarind concentrate is available in specialty food stores.


For the Glaze

  • 2 Tablespoons canola oil
  • 1 Tablespoon fresh minced ginger
  • 1 Teaspoon minced garlic
  • ½ Cup honey
  • ½ Cup tamarind concentrate (available in specialty food stores)
  • ¼ Cup water
  • 2 Tablespoons sriracha
  • 2 Tablespoons fresh lime juice

For the Burgers

  • ½ Cup mayonnaise
  • 1 Tablespoon peeled and minced fresh ginger
  • 2 Teaspoons chopped fresh cilantro
  • 2 Teaspoons salt
  • 1 Teaspoon freshly ground pepper
  • 1 Teaspoon ground cumin
  • 1 jalapeno with seeds, minced
  • ½ Cup thinly sliced scallions, white and about 1 inch of the green parts
  • 2½ Pounds ground turkey, ½ white, ½ dark meat
  • Garnish with Walter White’s infamous blue cheese, tomatoes, and onions


For the Glaze

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.

For the Burgers

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.