Recipe and photo courtesy of Chef Garrett Pittler, Barlines Restaurant, OMNI Hotel, Nashville


2 lbs Raw Ground Turkey
¾ lbs Ground Portabella Mushrooms
3 slices White Bread
¼ cup Whole Milk
3 Eggs
3 TBSP Liquid Smoke
1 TBSP Granulated Garlic
1 TBSP Onion Powder
3 TBSP Worcestershire


Grind mushrooms up and place in a sieve to drain. Grind bread in the a food processor then place in a bowl. Mix the milk, liquid smoke, and Worcestershire together then add to the bread. Allow the bread crumbs to soak all of the liquid up before mixing. Add all other ingredients and mix till combined.