BOLO BURGER

Bolo Burger image

Yield serves 4

Number Of Ingredients 11

1/2 cup mayonnaise
2 cloves garlic, chopped
2 jarred piquillo peppers, drained
2 teaspoons smoked sweet Spanish paprika
1/2 teaspoon kosher salt
1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
Kosher salt and freshly ground black pepper
3 tablespoons canola oil
4 sesame seed hamburger buns, split; toasted (see page 15), if desired
8 slices Manchego cheese
8 paper-thin slices Serrano ham

Steps:

To make the aioli, combine the mayonnaise, garlic, peppers, paprika, and salt in a food processor and process until smooth. Cover and refrigerate for at least 30 minutes before serving. The aioli can be prepared 1 day in advance, tightly covered, and refrigerated.
Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers, using 1 1/2 tablespoons of the oil (see page 16).
Place the bun bottoms on a flat surface and spread half of the aioli over them. Top each one with a slice of cheese, then a slice of the ham, then a burger, another slice of ham, and finally another slice of cheese, in that order. Spread the rest of the aioli on the bun tops and cover each burger with a top.
Brush the tops of the buns with the remaining 1 1/2 tablespoons of oil and place on the grill, griddle, or sauté pan, top side down. Using a heavy-duty metal spatula, press down on the bottom of the buns and grill until the tops are light golden brown, 1 to 2 minutes. Turn the burgers over and continue cooking, pressing down on the tops, until the bottoms are light golden brown and the cheese has melted, about 1 minute longer. Serve immediately.