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 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:

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.

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 patties using BurgerMate. 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.