Preheat grill to medium-high heat. Whisk together mayo, lemon juice, honey, and cayenne pepper for slaw in a bowl. Add romaine; toss to combine. Chill slaw until ready to serve.

Combine ground turkey, provolone, chives, Dijon and black pepper in a large bowl. Divide and shape mixture into four patties. Spray both sides of patties with nonstick cooking spray (I brush them with olive oil instead of using spray).

Grill burgers, covered, over direct heat for 4 minutes per side or until burgers reach an internal temperature of 165 on an instant-read thermometer. Remove burgers from grill and tent with foil to keep warm. Reduce heat to low. Grill buns on buttered side until lightly toasted, about 1 minute.

Build burgers with tomato slice, patty, cooked turkey bacon, if desired, and top with romaine slaw.

HINT: I cooked the bacon while the burgers were cooking.