This is a favorite way to use the leg meat in my house. You'll need some sort of meat grinder. The bacon and bacon fat hold the burgers together. Doesn't hurt the flavor either.
A mature tom will yield about 2 lbs of leg meat cut from the bone. Cut that up into small chunks about an inch or so in any dimension. Take about 12 ounces of bacon, fatty is good, and also cut that up about the same size. Add to the turkey meat on a cookie sheet and place in the freezer for 30 minutes. This helps when you grind. Coarse grind the turkey and bacon. At this point I add in a couple of tablespoons of dry rub spices and blend the mixture, either by hand or with the mixer. I use Dizzy Pig's Raising the Steaks (like a Montreal Steak seasoning). Make into patties, figure about 8 6 oz patties. There are never any leftovers when we make these.
(http://i567.photobucket.com/albums/ss114/mpdesja/turkey_burgers.jpg)
NOW I'M HUNGRY, every year I save some thighs and legs and plan on cooking them but end up using them for crab bait so we will give this a try if lady luck shines on us. I use bacon ends when we make deer bologna and it's pretty fatty. Thanks for finding my weakness FOOD!
I'm salivating. Thx. :happy0064:
I shot a bird yesterday and I plan on doing this with the thighs and the legs. Thanks for the idea.
This is what I'm having for fathers day supper. minus the bacon
Quote from: Rapscallion Vermilion on April 19, 2015, 09:29:30 PM
This is a favorite way to use the leg meat in my house. You'll need some sort of meat grinder. The bacon and bacon fat hold the burgers together. Doesn't hurt the flavor either.
Looks great! Awesome username, BTW
This is another I will save, low carb/low sugar diets make recipes hard to find for me. Thanks.