1-2 Servings Prep: 35 min
Cook: 10 min

Recipe Provided By Reed Schoedl


  • 1 Turkey thigh and drumstick, deboned and tendons removed
  • 2t Lemon pepper
  • 2t Chili powder
  • 1/2t Himalayan Salt
  • 3 Cloves garlic, minced
  • Cream horseradish
  • Yellow mustard
  • 3 Baby kosher dill pickles, sliced
  • 1 Avocado
  • 1 Onion, sliced into rings
  • 2 Bacon strips
  • 1T Butter
  • 4 Mushrooms, sliced
  • 2 American cheese slices
  • 2 Romaine lettuce Leaves
  • 1 Crustini style hamburger bun


  1. To ensure best consistency, freeze MEAT! grinder auger, housing, large grinder plate, and wild turkey meat for 30 minutes prior to grinding.
  2. Assemble grinder and grind turkey.
  3. Combined lemon pepper, chili powder, salt, and garlic. Hand mix ingredients into turkey meat being careful not to over mix. Form patties and set aside. Should form between 2-4 thick patties.
  4. Preheat cast iron skillet on stovetop over high heat. Slice bacon strips in half and cook until crispy. Remove bacon from skillet and set aside.
  5. Turn heat down to medium-high heat and add burger patties to bacon grease. Cook patties for about 5 minutes on each side, flipping only once. In the last minute, place cheese over patties and melt.
  6. In a separate skillet, add butter and set on high heat. Once melted, add mushrooms and onions and stir occasionally until browned, about 5 minutes.
  7. Toast hamburger bun.
  8. Plate the bun. Smear each side with creamy horseradish and mustard. Then layer the bottom bun with romaine lettuce, mushrooms, first burger patty, 2 bacon pieces, pickles, grilled onions, second burger patty, remaining bacon slices, and avocado slices. Unhinge your jaw and enjoy!

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