Turkey burgers are often dry, listless affairs. Not at this locavore landmark, which jazzes Minnesota-raised ground turkey with feisty chiles and forms it into a hefty, surprisingly juicy patty. Standard garnishes include housemade ketchup and mustard and crunchy made-on-the-premises pickles, or opt for chef Marshall Paulsen’s seasonal picks (perhaps it’s pickled red onions, a thick slab of Fontina cheese, a punchy chile-infused mustard or a thyme aioli), an additional $1. Toss in a fried egg (highly recommended) for another $2. The house-baked buns — there’s a gluten-free option — are superb. Add fries for $2.50.