Remove the ground lamb from the refrigerator and let it come to room temperature for about 30 minutes. In the meantime, cook thick-cut bacon in a skillet over medium heat until slightly crispy, about 6-8 minutes. Once cooked, drain the bacon on paper towels and set aside.

In a food processor, combine fresh mint leaves, parsley, jalapeños, garlic, lime juice, sherry vinegar, ground cumin, honey, kosher salt, and extra virgin olive oil. Process until smooth, about 30 seconds. Taste and adjust seasoning as needed. Set aside for serving later.

Preheat your grill to high heat, aiming for around 400°F. While it's heating, gently form the ground lamb into 4 equal patties, about ¾-inch thick. Season both sides generously with kosher salt and freshly ground black pepper.

Place the seasoned lamb patties on the hot grill and cook for about 5 minutes without moving them. Flip the patties, reduce heat to medium, and grill for an additional 5 minutes, ensuring the internal temperature reaches 160°F. Add slices of smoked provolone to melt on top during the last minute.

Lightly toast the brioche buns on the grill for about 1-2 minutes until golden brown. Once toasted, remove from the grill and let rest for 5 minutes.

Spread a generous layer of the mint-jalapeño chimichurri on the bottom half of each bun. Top with arugula, the grilled lamb patty, crispy bacon, and a drizzle of chimichurri. Cap it with the top bun.