• Skip to main content
  • Skip to primary sidebar
Big Flavors from a Tiny Kitchen
menu icon
go to homepage
  • Recipes
  • About
  • Events
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Events
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Main Dish Recipes

    Tamarind-Glazed Turkey Burgers

    Modified: Dec 1, 2019 · Published: Apr 22, 2010 by Ashley

    • Facebook
    • Email
    • Flip
    • Threads
    • Bluesky

    This post may contain affiliate links, which won’t change your price but will share some commission.

    These burgers are really different from any other burgers we've had. I cut the recipe in half, and it made the burgers too airy, and we lost some of the meat into the grill. But they were really tasty, and the glaze was sweet and delicious. I didn't have any big tomatoes, so I used some grape tomatoes, and I served it with a pea shoot salad.

    Turkey burger with salad.

    Tamarind-Glazed Turkey Burgers
    Bon Appétit July 2006

    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.

    Makes 8

    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
    2 ½ 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

    For glaze:
    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 1 ¼ 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.

    For burgers:
    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.

    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.

    *Sometimes labeled tamarind paste, tamarind concentrate is a dark, seedless paste with a tart-sweet flavor. It's available at Middle Eastern and Indian markets, and at some Asian markets.

    Test-kitchen tip: Combine and shape the turkey mixture gently to ensure turkey burgers. Meat that is overworked becomes too compact and results in dry burgers.

    MacGourmet Rating: 4 Stars

    More Main Dish Recipes

    • Bowl of sautéed shrimp with pickled onions, cilantro rice, guacamole, tomatoes, and sour cream.
      Shrimp Burrito Bowls
    • Chicken and bell pepper stir-fry served over white rice.
      Chicken and Bell Pepper Stir-Fry
    • Chicken and veggies simmering in a saucepan.
      Chicken a la King
    • Two shallow bowls with rice and chicken paillards topped with tomato-dill relish.
      Dill Chicken Paillards with Tomato-Dill Relish

    Reader Interactions

    Comments

    No Comments

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

    More about me →

    Favorite Spring Recipes

    • Mayo-free Deviled Eggs
    • Middle Eastern Fattoush Salad with Homemade Pita Chips
    • Birthday Cake Confetti Pancakes with Sprinkles
    • Italian Cream Cheese and Ricotta Cheesecake
    • Garlicky Mushroom Ricotta Pizza with Wild Arugula + Aged Balsamic
    • Slow Cooker "Roasted" Beets
    • Honey Balsamic Roasted Carrots
    • Italian Ricotta Cookies
    • Rhubarb Custard Pie
    • Easy Instant Pot Herbed Potato Salad

    Mother's Day + Easter Brunch

    • Epic Brunch Board on a Budget
    • Baby Spinach and Cheddar Quiche Made with Fresh Spinach
    • Turkey Salad Tea Sandwiches with Dried Cherries
    • Great Grandma Maria Francesca Cardile's Italian Easter Cookies
    • Brie Waffle Bites
    • Challah French Toast
    • Creamsicle Smoothies
    • DM Bloody Mary
    • Turkey Scotch Eggs
    • The Herbalist

    Popular Now

    • Overhead view of spinach and cheddar quiche with forks.
      Baby Spinach and Cheddar Quiche Made with Fresh Spinach

    • Close up of a few cucumber slices topped with a spiced chickpea purée.
      Falafel-Spiced Cucumber Bites

    • Overhead shot of a plate with rectangles of white coconut jelly.
      Coconut Jelly

    • Falafel in pita bread with toppings served with yogurt-herb sauce.
      Falafel with Yogurt-Herb Sauce

    • Overhead view of assorted breakfast items displayed on a board.
      Epic Brunch Board on a Budget

    • No Mayo Deviled Eggs: Skip the mayo in this appetizer favorite - guaranteed to be a hit at any party!
      No Mayo Deviled Eggs

    Footer

    ↑ back to top

    About

    • About Ashley
    • Press + Recognition
    • Events
    • Virtual Cooking Classes
    • Podcast
    • Contact
    • Privacy Policy

    Newsletter

    • Sign up to receive delicious recipes and exclusive content right to your inbox!

    As an Amazon Associate I earn from qualifying purchases at no added cost to you.

    ©2006–2025  BIG FLAVORS FROM A TINY KITCHEN LLC | ALL RIGHTS RESERVED

    *Third-party advertisers may collect or use non-personally identifiable information to serve you more relevant ads.