TURKEY BURGERS                                                        for 4
		adapted from Gourmet Magazine, May 1997, pg 292
		MSK's variations are in "[ ]" brackets

These are by far the best turkey burgers I've ever had.  They are very 
satisfying, especially to died-in-the-wool beef eaters.  The shredded 
veggies keep the burgers moist, while the mushroom and soy give them an 
almost musky flavor that really tastes good.

	1 pound ground turkey breast
	1/4 cup finely shredded carrot
	1/4 cup finely shredded zucchini
	1/4 cup finely chopped mushrooms
		[MSK uses reconstituted dried shitake mushrooms, chopped]
	2 Tbl dehydrated onion flakes
		[MSK uses fresh minced shallots, about 3-4 Tbl]
	2 Tbl soy sauce
		[MSK uses "mushroom-flavored soy", available from any Asian market]		

Using your hands, blend ingredients together in a bowl until just combined 
well.

Chill mixture, covered, at least 1 hour, preferably 4 hours.  Overnight 
probably okay.

Prepare hot barbeque grill.

Form mixture into patties.  4 good size burgers works well.  Be careful to 
not make them too small, or the turkey will dry out quickly on the grill.

Oil the rack (this part is important -- unlike beef burgers, the turkey 
burgers won't release any fat, and as a result they'll stick to the grill 
if you don't oil it just before putting them on).

Grill the patties 4-5 minutes on each side, or until just cooked through.