Directions

1. Prepare a grill for two-zone cooking and build a medium-high fire.

2. 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.

3. 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.)

4. 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.

5. 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.