(Photo courtesy of Adam Berkelmans)
May 16, 2025
By Adam Berkelmans
Print Recipe
Wild turkey is quite lean compared to its domestic counterpart. I found that my first attempt at wild turkey burgers resulted in unenjoyably dry patties due to that leanness. Instead of simply slathering on more mayonnaise to get it down my throat, I chose to try out the technique of blending minced mushrooms into the ground meat. Presto! A beautifully moist and extra-tasty burger was the result of my experimentation.
All of this was taking place in the early summer, and on the third test of this recipe, I happened to have come home with a nice basket of freshly picked wild chanterelles. Redoing the recipe for the last time with chanterelles instead of store-bought white mushrooms was the final key. The delicate sweetness of the chanterelles combined with the wild turkey was revelatory!
If you can’t forage for chanterelles in your neck of the woods, you may be able to find them online or at high-end grocers like Eataly or Whole Foods.
Serves: 4Prep Time: 40 minutesCook Time: 20 minutes
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Ingredients:
1lb ground wild turkey legs (or legs and breast meat) 5oz fresh chanterelle mushrooms Kosher salt Black pepper 1 tablespoon butter 3 cloves garlic, minced 1 tablespoon chopped chives (optional) 8 slices bacon 2 teaspoons powdered mushroom seasoning (optional) 2 avocados, sliced 1 tomato, thinly sliced Arugula or lettuce Mayonnaise 4 Brioche buns (Photo courtesy of Adam Berkelmans) Directions:
Dice the chanterelles into small pieces, discarding the woody stem ends. Heat the butter in a skillet over medium-high heat. Add the mushrooms and cook for 5 minutes. Add the garlic and a pinch of salt and pepper and cook for another 5 minutes, stirring often. Take off the heat and let cool. For extra-rich burgers, add another knob of butter at the end. Add the cooled mushroom mixture to a mixing bowl along with the ground turkey and chives if using. Mix gently. Cook the bacon in a skillet over medium heat until crispy, reserving about 1 tbsp of the grease. Form the turkey mixture into 4 patties and add them to the bacon grease over medium-high in the skillet. Season the outside with salt, pepper, and mushroom seasoning if using. Sear on both sides until cooked through to an internal temperature of 165°F. Slice the tomatoes and avocado. Toast the buns and layer on the mayo, arugula, tomato, bacon, avocado, and turkey patties. Enjoy!
Adam Berkelmans
Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for wild food and a proponent of nose-to-tail eating. A Jack-of-all-trades, but master-of-none, he has spent a lifetime collecting knowledge and experiences, trying his hand at wilderness canoe guiding, whole animal butchery, hazard tree removal, riparian restoration, arborist work, organic vegetable farming, park operations, food blogging, recipe development, and education.
Starting his brand, The Intrepid Eater, in 2020 as a response to the pandemic, he has since developed over 600 recipes, which can be found on his website, www.theintrepideater.com, and across hunting and outdoor media, both online and in print. With a heavy focus on wild foods, he derives inspiration for his recipes from international flavors and techniques and looks to make his plates pop with bright natural colors and flavors.
He also works closely with Harvesting Nature, providing support as managing editor, podcast host, writer, cooking and butchery instructor, and recipe contributor.
A Canadian, Adam spends his time between Ottawa and a cozy lake house north of Kingston, Ontario, with his partner Kathy and small münsterländer Arrow. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.
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