You might notice that on weekends, Mr. M and I try to get a little creative with cooking. You might have the same routine in your household – as the combination of a bit of extra prep-time along with a desire to “treat yourself” results in a party in the cookbook section of the library. This weekend was no different, except Mr. M only got creative once. And then we replicated the success on Sunday since we enjoyed it so the first time around (and we had extra manchego and prosciutto).
This time around it was a creative Spanish take on plain ‘ol hamburgers on the grill and a recipe from Bobby Flay’s Burgers, Fries, and Shakes: the Bolo Burger. The ingredients are definitely Spanish, but Mr. M substituted another continental ham (prosciutto) instead of the drier and much more Spanish Serrano ham in his version. The end result is a really juicy burger that melts in your mouth – so if you need a crunch in your burger, make sure the bun gets super crisp!
- Piquillo Pepper-Smoked Paprika Aioli
- 1/2 cup mayonnaise
- 2 cloves garlic, chopped
- 2 jarred piqiullo peppers, drained
- 2 teaspoons smoked sweet Spanish paprika
- 1/2 teaspoon kosher salt
- 1 1/2 pounds ground chuck (80/20)
- Kosher salt and freshly ground black pepper
- 3 tablespoons canola oil
- 4 sesame seed hamburger buns, split; toasted if desired
- 8 slices Manchego cheese
- 8 slices of prosciutto
- Mix the mayonnaise, garlic, peppers, paprika, and salt in a food processor until smooth. Cover in the fridge for at least 30 minutes before serving.
- Create 4 burger patties (about 6 oz. each) with each about 3/4-inch-thick. Season both sides with salt & pepper. Brush the burgers, with 1 1/2 tablespoons of the oil and cook as normal.
- Spread half of the aioli over each portion of the buns and top each one with a slice of the cheese, then a slice of the ham (for all 8 bun halves). Place the burger on the bottom half and carefully top with the stacked half.
- Brush the tops of the buns with the remaining 1 1/2 tablespoons of oil and place on the grill top side down. Use a heavy-duty metal spatula to press down on the buns and grill until the tops are light golden brown for about 1-2 minutes. Turn them over and pressing again until the bottoms are light golden brown and the cheese is drippy!