Note: A Hamburger Tuesday is your chance to show off your homemade burgers to the A Hamburger Today community. Have you made a burger destined for glory? Read the submission guidelines to find out how to get it featured on an upcoming post.

Green Chili Turkey Burgers

[Photograph: Joshua Bousel]

We're trying a little something new at A Hamburger Tuesday this week and asking y'all to submit recipes along a specific theme. This week? Turkey burgers.

Now, you may have noticed that in the past I've come down pretty strongly against the concept of burgers made with anything but pure beef. But here's a little tip: the forcefulness of any statement I make is directly correlated with the amount of salt you should take it with. While true burgers may be made of beef, there's room for all types in this burgersphere, particularly during the holiday seasons when we've all got turkey on the brain (or in the fridge).

We'll start you off with a few of our own versions to get your started, but what we really want to see is your creativity! Check out our submission guidelines to get your burger featured in our slideshow next week!

For the burger purists out there, we offer the Burger Lab's Turkey Burgers That Don't Suck. They're the absolute juiciest, meatiest turkey burger you'll ever taste. The secret is a mixture of roasted eggplant, soy sauce, anchovies, and marmite in the mix.

If you prefer a bit more adulteration in your patties (and who secretly doesn't?), you might go with these Asian Turkey Burgers with Sriracha Mayonnaise, flavored with chopped herbs and garlic, ginger, sesame oil, and bread crumbs, or perhaps these Green Chile Turkey Burgers that bring the classic New Mexican chile-and-Jack flavor to a turkey patty.

We're also pretty psyched about these Skillet Herb-Filled Turkey Burgers with Cheddar Cheese for an indoors version packed with tons of herbs and cheese and topped with arugula and avocado.

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.


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