Back Porch Turkey Burgers
Back Porch Burger Blend (a friend to all patties) infuses turkey burgers with deliciously down-home, herbaceous flavor. Combined with provolone, a slather of lemon mayo, and peppery arugula, these burgers are destined to become a new weeknight staple. You won’t need all the lemon mayo for these burgers–use leftovers on sandwiches the next day.
Back Porch Turkey Burgers with Arugula and Lemon Mayo
For the juiciest burgers, you’ll want to use ground turkey thighs (not breast meat) for its higher fat content. Feel free to swap in your favorite sliced cheese (e.g. use Pepper Jack if you want a hit of heat) and/or greens on these burgers. Thin slices of ripe tomatoes and shaved red onion would also make excellent additions. (Pssst: Leftover lemon mayo makes delicious egg or tuna salad.)
2 pounds ground turkey meat (preferably ground thigh meat)
1 tablespoon plus 1 teaspoon Back Porch Burger Blend
4 slices Provolone cheese
Arugula (a couple handfuls)
4 brioche buns
¾ cup Mayonnaise (preferably Duke’s)
2 teaspoons Dijon (optional)
Finely grated zest of 1 lemon (preferably organic)
Pinch kosher salt
For the lemon mayo
Prepare a grill for two-zone cooking and build a medium-high fire.
Meanwhile, make the lemon mayo. In a small mixing bowl, whisk together the mayo, lemon zest and juice, Dijon (if using), and a pinch of salt. Taste and adjust seasonings as desired, then transfer to a serving dish and chill until needed.
Divide the turkey into 4 even portions and shape the meat into patties; season both sides of the patties evenly with Back Porch Burger Blend. (If you’re making the patties in advance, cover the burgers with plastic wrap and refrigerate until you’re ready to cook. Remove the patties from the fridge 30 minutes before grilling.)
When the coals are glowing red and covered with a fine gray ash, clean and oil the grill. Give the patties a spritz of spray oil, and place them on the grill (freshly oiled-side down). Grill for 3-4 minutes and then flip. Continue to cook, flipping every few minutes, until the internal temperature of the burger reaches 170 F. Top the patties with a slice of provolone during the last minute of cooking.
Remove the patties from heat and allow them to rest for 5 minutes while you lightly toast the buns. Top the bottom of each bun with a pile of arugula, followed by the burger. Slather the top of the bun with the lemon mayo and lightly “squish” the burger together. Serve immediately, with cold beverages.