Ingredients:

Glaze:
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

Burgers:
1/2 cup mayonnaise
1 tablespoon minced peeled fresh ginger
2 teaspoons salt
1 red jalapeño chili 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:

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.

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 patties using Burger Mate. Arrange patties on small baking sheet.

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.