3 lbs of wild turkey,
1/3 c of heavy cream
2 organic brown eggs
2 Tbsp of WildCheff Tuscan Blend
2 Tbsp of fresh chopped flat-leaf parsley
Tbsp of fresh gralic, minced
2 Tbsp of WildCheff
1/2 C of unseasoned
16 oz of baby portabella mushrooms
4 Tbsp of WildCheff Blood Orange Olive Oil
sea salt and pepper to taste
1/2 C of roasted red peppers, drained and patted dry
2 garlic cloves
C of organic mayonnaise
1/2 tsp of WildCheff
2 Tbsp of WildCheff Basil
Fine chop your garlic in the food processor. Add peppers and blend until
smooth. Blend in mayo, and then add in Sicilian seasoning and olive oil - blending until everything is well incorporated.
Transfer to a small bowl. (This can be made ahead of time and refrigerated)
eggs, parsley and Tuscan Blend. Cover and refrigerate.
Rough dice mushrooms. Reconstitute the shallots in a small bowl with
hot water. Squeeze the excess water out of them.
Now saute mushrooms, shallots
and garlic in a pan over medium heat with a small amount of olive oil, until mushrooms are tender. Transfer to a large bowl
and let cool. Once cool, add mushrooms and cream mixture to stand mixer bowl (you could miux by hand as well). Add ground
turkey, sea salt and pepper, and then slowly add the breadcrumbs. When mixture is well mixed, form into burger patties.
coat exterior of burger patties with a small amount of olive oil, then place on warmed grill or pan fry over medium heat until
desired doneness. Place onto Ciabatta rolls that have been slathered with the red pepper aioli, lettuce and tomato.