Worm Burgers: A Recipe for the Future, Fueled by Foraging and Invasive Species

In 1978, a persistent and frankly revolting urban legend swept across several Southern states, whispering tales of fast-food giants like McDonald’s and Wendy’s secretly grinding earthworms into their hamburger meat as a cost-saving measure. Initially, these corporations attempted to weather the storm of public suspicion with silence. However, as their corporate headquarters were inundated with calls from increasingly agitated citizens and franchisees reported a noticeable dip in sales, a public response became unavoidable. In carefully orchestrated televised statements, the companies vehemently denied the allegations, asserting that their burgers were comprised of 100% beef and that their production facilities were subject to regular government inspections. Perhaps their most compelling defense, however, lay in the realm of simple economics. As McDonald’s former CEO Ray Kroc pointed out, beef retailed for approximately $1.50 per pound at the time, while nightcrawlers commanded a price of $6 per pound, rendering worms an economically unviable filler. The conspiracy theories, fueled by fear and misinformation, eventually faded into obscurity.

Fast forward precisely 32 years to 2010, and Backpacker magazine, in a move that was as audacious as it was perhaps a touch macabre, published an actual, bona fide recipe for worm burgers. This culinary endeavor was adapted from the pages of Entertaining With Insects, a cookbook penned by Ronald L. Taylor and Barbara J. Carter. The recipe meticulously detailed the preparation of one and a half pounds of "thoroughly smushed" earthworms – a significant investment, even without accounting for inflation, for those keeping a close eye on their grocery bills. These pulverized annelids were to be combined with lemon rind, salt, and pepper, then dipped in beaten egg and breadcrumbs before being pan-fried in butter. To ensure optimal flavor and texture, the authors advised a 24-hour purging period for the worms in a container of bran or cornmeal, allowing them to expel any ingested dirt. For the uninitiated, the notion of consuming such an ingredient might not immediately stimulate the appetite, but for a select few, the prospect held a certain allure.

While the author of this particular article did not contribute to the original publication of the worm burger recipe, having joined the Backpacker staff in 2015, the enduring fascination with this unconventional dish remains potent. In the 16 years since its initial appearance, backpackers have been presented with an ever-expanding array of convenient and gourmet food options, from readily available rice mixes to restaurant-quality fare such as drunken noodles and chiles rellenos. Yet, despite this abundance of culinary choices, the idea of incorporating worms into one’s diet appears to be gaining traction, perhaps even more so now than a decade ago.

The contemporary interest in foraging has surged dramatically compared to 2010, when Backpacker‘s wriggly recipe first graced newsstands. Wild food instructors are reporting a significant increase in enrollment from younger demographics, while a growing number of foraging content creators are amassing millions of followers, educating them on the identification of safe and edible wild plants. The motivations behind this burgeoning foraging movement are diverse, encompassing a desire for healthier eating habits, a deeper connection with nature, and a general fascination with the bounty of the natural world. However, while many are content to pluck juicy berries from bushes, and some are willing to venture into the realms of edible ferns and mushrooms, a palpable reluctance persists when it comes to consuming creatures that wriggle. A 2023 study revealed that a mere 28 percent of individuals in the United States expressed an openness to eating whole mealworms, highlighting a significant psychological barrier to entomophagy.

For the fortunate third of the population willing to overcome the inherent "ick factor," earthworms present themselves as a remarkably viable protein source in 2026. By dry weight, they are remarkably nutrient-dense, boasting a protein content of approximately 60 to 70 percent, a figure that surpasses even the $1.50-per-pound ground chuck that was a staple in 1978. This high protein density makes them an exceptionally efficient and sustainable food option, particularly in an era where concerns about food security and environmental impact are paramount.

In the context of escalating climate change and its attendant environmental challenges, the consumption of worms could even contribute to the health of the planet. While certain native earthworm species inhabit the Southern United States, the vast majority of earthworms encountered by hikers in the Northern U.S. and Canada are non-native invasives. These species, which originally arrived in ballast soil from Europe and Asia, have proliferated across the continent. While gardeners often appreciate their role in breaking down organic matter and enriching soil, this same ecological function can have detrimental effects on forest ecosystems. A 2022 study published in Biology Letters indicated a correlation between higher earthworm populations in Alberta’s forests and a diminished insect diversity. This decline in insect life is attributed to the worms’ efficient decomposition of leaf litter, which serves as a crucial habitat and food source for numerous insect species. By consuming these invasive earthworms, humans could potentially mitigate their negative ecological impact while simultaneously securing a sustainable food source.

From a human health perspective, earthworms generally pose minimal risk. They are not known to carry significant human parasites, and when properly cooked, they are considered safe for consumption. While their safety may not meet the stringent standards of the United States Department of Agriculture (USDA), it is worth considering the current landscape of food safety. The latter half of 2026 has already witnessed a series of concerning food recalls, including the largest cyclospora outbreak in U.S. history. This particular epidemic, which caused widespread gastrointestinal distress, was not linked to insect consumption but rather to bagged salad. Experts, including Backpacker contributor James Stout, who discussed the issue on his podcast Natural Causes, suggested that the contamination likely occurred when multiple heads of lettuce passed through the same unsanitized shredding equipment. In an environment where a routine grocery store resupply or a post-trail fast-food excursion could potentially lead to severe intestinal distress, the idea of consuming a few wild-caught wrigglers might seem less daunting.

Ultimately, there exists a distinct threshold for most individuals regarding their desired level of immersion in nature. This line is often drawn somewhere between the satisfying sensation of dirt between one’s toes and the visceral act of consuming a creature unearthed from that very soil. The author readily admits to belonging to the 72 percent of the population who would likely recoil at the thought of eating a worm. Both in their terrestrial form and on a dinner plate, their inherent squirming and sliminess trigger an automatic, instinctual defense mechanism. For those who are unwilling to deviate from their familiar Mountain House freeze-dried meals and forgo a heaping platter of worm patties on their next wilderness adventure, their hesitation is understandable. However, for those who are intrigued and willing to explore this unconventional culinary frontier, the recipe for Earthworm Burgers is provided below. We encourage you to share your experiences and insights.

Earthworm Burgers

Ingredients:

• 1.5 pounds earthworms, thoroughly smushed
• 1/4 cup lemon rind, finely grated
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons melted butter
• 1 large egg, beaten
• 1 cup bread crumbs

Instructions:

1. In a medium bowl, combine the smushed earthworms, lemon rind, salt, pepper, and melted butter. Mix thoroughly until all ingredients are well incorporated.
2. Shape the mixture into small, uniform patties, approximately 1/2 inch thick.
3. In a shallow dish, place the beaten egg. In another shallow dish, place the bread crumbs.
4. Dip each patty first into the beaten egg, ensuring it is fully coated, then transfer it to the bread crumbs, pressing gently to adhere.
5. Heat a tablespoon of butter in a large skillet over medium heat.
6. Carefully place the breaded patties into the hot skillet, ensuring not to overcrowd the pan. Cook for approximately 5 minutes per side, or until golden brown and cooked through.
7. Serve immediately.