A flavorful, delicious burger that doesn't contain any grain-based "filler".
4lb ground turkey
1lb shitaake mushrooms (or any assortment of wild mushrooms)
1 medium onion
1 TB olive oil
2 tsp rosemary
1 tsp sage
1 tsp thyme
2 whole eggs
Roughly chop the mushrooms and onions, then saute in olive oil in a large pan. Sprinkle with the herbs and cook until the mushrooms are soft and the onions are translucent.
Transfer the mushroom and onion concoction to a blender or food processor and pulse until you have a paste. Put the 4lb of turkey in a large bowl and roll up your sleeves. Add the eggs and mushroom paste, and squish it all together with your bare hands until thoroughly incorporated.
Take a handful of meat, shape it into a ball, then squish into a patty and lay on a cookie sheet lined with wax paper. You can be precise and weigh each burger into exact portions if you like (6 oz makes a large burger).
Patties can be pan cooked, george forman-ed, or BBQ directly on the grill. They hold together best on the grill if they are slightly frozen though and be sure to oil the racks before cooking.