Tamarind-Glazed Turkey Burgers |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
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. Ingredients:
2 tablespoons canola oil |
1 tablespoon minced peeled fresh ginger |
1/2 cup tamarind concentrate |
1/2 cup honey |
1/4 cup water |
2 tablespoons fresh lime juice |
1/2 cup mayonnaise |
1 tablespoon minced peeled fresh ginger |
2 teaspoons salt |
1 red jalapeño chile with seeds, minced |
1 teaspoon ground black pepper |
1/2 cup chopped green onions |
2 1/2 pounds ground natural turkey |
8 4-inch-diameter rolls (such as potato or kaiser), split horizontally |
8 large thin red onion slices |
8 large 1/3-inch-thick tomato slices |
8 lettuce leaves |
Directions:
1. 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 1/4 cups, stirring often, about 8 minutes. Cool completely (volume will reduce as glaze cools); mix in lime juice.
2. Do ahead: Can be made 2 days ahead. Cover and chill.
3. 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 1/2-inch-thick patties. Arrange patties on small baking sheet.
4. Do ahead: Can be made 8 hours ahead. Cover and chill.
5. 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.
6. *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.
7. 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.
|
|