Remember this? I made it a lil different this time. Turned out just as good!
Let's get started, yah?
Here's whatcha need for the Aioli:
Now throw that in the blender.
(I was improvising for a lid because I couldnt seem to find it. A tupperware lid works great, right!?) LOL!
This is whatcha get, YUM!
Get your meat and lightly season it with salt 'n peppah:
Form burgers that look a lil somethin like this:
Note: Take Bobby's advice... make a deep impression in the center of the burger with your thumb. It makes a huge difference in your end result!
How throw those babies on the grill, or in our case, a pan (because it was zero degrees outside at the cabin)...
Cook 'em about 3 - 4 minutes on either side, depending upon how done you want 'em.
Toast/Grill/Pan Toast/Whatever... get your buns toasty. What? Did I just say that?
Note: Grandma, don't burn the bread!!! (Grandma and Mom ALWAYS seem to burn the bread... any kind, any occasion... they burn it. It's a good thing Grandma likes black toast with her coffee in the morning, right Grandma?)
Alright, sorry for the side note. Just sayin.
Get your toppings ready:
Ok... now get your cheese, and throw it on the burgers.
If you're doing this on the stove top, get another pan, and put it over the top (this helps get the cheese nice in melty-like).
Now, the first time we made these, we followed the directions and assembled the burger, and then smashed it down on the grill (see more detail below). This time, we wanted to just assemble and eat. Worked out great both ways... your choice!
Get your toasty buns... And spread some of that aioli delish-ness on top.
Yes, we really are using paper plates... Come on! We were at the cabin!
1. The cabin doesn't have a dishwasher...
2. Who wants to do dishes on vacation?
3. The cabin doesn't have a dishwasher...
4. We didn't want to do dishes on vacation!
5. The cabin doesn't have a dishwasher!
OK. I'm done now... But did I tell you that the cabin doesn't have a dishwasher?
Anywho... Get a layer of prosciutto on your buns...
Then your burger with melty-cheeseness. Where are these words comin' from?! Who cares. I like 'em.
Get another layer of prosciutto...
And throw some more aioli on there.
Top it with the other side of the toasty bun!
There ya have it. NOM. NOM!
Again, here is the recipe... Enjoy!
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
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.