Tamarind-Glazed Turkey Burgers
['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']
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.
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.
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.
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