I don't know what it was, whether it was the fact that Mom and Dad didn't allow us to have video games when we were little (which is what most 8-year-old kids were probably doing at the time), or just the fact that he took all these ingredients, and made these phenomenal meals with such ease. Maybe I had a crush on him at the age... anyways, I was obsessed! I watched and taped every episode I could.
Bobby is truly the King of the Grill (don't tell my husband I said that). In one of his cookbooks, Bobby Flay's Burgers, Fries, and Shakes, is Bobby's signature Bolo Burger. Mr. Flay, you have outdone yourself with this one. The Bolo Burger was inspired by Spanish (Spain) ingredients. Manchego Cheese, Serrano Ham, and a beautiful aioli created by a little mix of mayo, Spanish Paprika and purred sweet and spicy piquillo peppers... a lovely combo that satisfies every taste bud!
While I don't have the step-by-step for this one, let me get your mouth watering with the end result:
It's ok. I'm drooling too.
And we couldn't resist a little sliced creamy avocado on the side, topped with a little garlic salt. What a fabulous creation!
Now go to the store and get what you need to make this amazing burger! And buy his cookbook! More of Bobby's burgers and other recipes to come...
Here is the recipe:
BOBBY FLAY'S BOLO BURGER
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
Burgers
1 1/2 pounds ground chuck (80 percent lean)
Kosher salt and freshly ground black pepper
3 tablespoons canola oil
4 sesame seed hamburger buns, split; toasted (I used regular buns and it was still tasty)
8 slices Manchego cheese
8 paper-thin slices Serrano ham (prosciutto is a great substitute if you can't find this one)
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 impression 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.
If using a grill: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes. Flip over the burgers. Cook burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness.
If using a grill pan: Heat a grill pan over high heat on top of the stove. Cook the burgers as for a grill, above.
If using a sauté pan or griddle (preferably cast iron): Heat the oil in the pan or griddle until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side. Flip over the burgers. Cook burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness.
Place the buns on a flat surface and spread half of the aioli over them. Top each one with a slice of the 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 the tops, until the bottoms are light golden brown and the cheese has melted, about 1 minute longer. Serve immediately.
