Equal parts of as many as possible of:
Ground Turkey (light, dark, or combined, per your preference)
Soy Protein Burger (e.g., original Boca Burgers)
plus any other ground meat available.
Onions, fairly finely chopped, about 1/4th of the total meat volume
Capers, drained, about 5% of the total meat volume
Seasonings (I used Accent, Adolph's Meat Tenderizer, and garlic salt)
(It's hard to order less than half a pound of anything at a butcher counter, so I ended up with between 4 and 5 pounds of ground stuff, from which I made 19 burgers. I didn't include ground veal because it's like ground beef, plus some people are anti-veal.)
Thaw any of the ground stuff that's frozen. For us, this was the ground venison and the soy burger.
Set up a food processor with its food processor blade. Put approximately equal amounts of each ground item in the food processor, plus the seasonings. If you want the onions and capers to lose their texture, add them into the mix as well. The total of each batch should be within what your food processor can handle.
(If you don't have a food processor, just chop/mince the meats, onions, capers, and spices together.)
Run the food processor just long enough to mix everything up. 2 to 4 batches may be necessary.
If you didn't run the onions and capers through the food processor, add them now and mix well.
Form the result into hamburger patties of your favorite size. Don't compress more than necessary. Grill or fry as you like. Serve with your favorite buns and toppings. Mine turned out surprisingly delicate and tender.
From Merikay: Craig has made the above recipe exactly one time.
He claims it was wonderful, I don't remember.
He also enjoyed clipping recipes from the Wednesday food section of the newspaper when we were still getting them delivered. I would cook some, save some, in a binder for future consideration, marking a few as "Next Wife." I knew I would never prepare any of the "Next Wife" recipes.
Looking forward to some travel posts in the future.