- 2# ground wild turkey (white and dark meat combined)
- ¼ cup yellow onion - small dice
- ¼ teaspoon salt
- 1 Tablespoon roasted garlic puree
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon fresh ground black pepper
- 2 tablespoons chopped parsley
- 2 tablespoons soy sauce
- ¼ cup egg whites
Gently sauté the onions over medium heat using a small amount of olive oil. Once soft add the salt, garlic puree, fresh thyme and black pepper. Stir to combine and remove from heat to let cool.
Once cooled scrape onions and garlic into a mixing bowl and combine with remaining ingredients. Mix thoroughly using hands. Cover with plastic and let rest in refrigerator for up to a day.
Portion ground meat into approx. 6 oz balls and shape into a patty. (makes 6 patties)
Place patties on preheated 450 degree grill. Cook on both sides for approx 3-4 minutes or until an internal temp. of 165 degrees. Remove from grill and place on a sheet pan.
Top burgers with sautéed morel mushrooms and ramps (wild leeks) if available and melt thin slices of brie cheese over the top. Serve on a toasted bun with sherry scallion sauce or your favorite condiment.
If wild mushrooms and leeks are not available you can easily substitute sliced button mushrooms and caramelized onions for a similar effect.
Sherry scallion sauce
1 cup mayonnaise
1/3 cup ketchup
2 Tablespoons sherry vinegar
1 0unce Scallions, sliced 1/16th inch thick
1/2 tablespoons Dijon mustard
1/3 teaspoon salt
¼ teaspoon white pepper, ground
1 Tablespoon Sriracha
*Place all ingredients in a mixing bowl and whisk to combine evenly. Place in a covered container and keep refrigerated for up to 7 days.