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.
