Bolo Burger
- 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
- 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 saute 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.
mayonnaise, garlic, piquillo peppers, sweet spanish, kosher salt, ground chuck, kosher salt, canola oil, sesame seed hamburger buns, manchego cheese, paper
Taken from www.epicurious.com/recipes/food/views/bolo-burger-375981 (may not work)