Bolo Burger

Ingredients

• 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
• 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 paper-thin slices Serrano ham

Directions

1. For the aioli, add the mayonnaise, garlic, peppers, paprika, and salt to a food processor and blend until smooth. Cover it and chill for at least 30 minutes before you serve it. You can also make the aioli 1 day in advance; just keep it tightly covered in the refrigerator.
2. Separate the meat into 4 equal portions, about 6 ounces each. Gently shape each portion into a burger 3/4-inch thick, then press a deep indentation into the middle with your thumb. Sprinkle salt and pepper over both sides of each burger.
3. Cook the burgers with 1 1/2 tablespoons of the oil. For a grill, heat a gas grill to high, or prepare a charcoal grill until the coals are bright orange and coated with ash. Brush the burgers with oil, then grill until the first side is browned and lightly charred, about 3 minutes. Turn the burgers over and cook until the second side is browned and lightly charred, 4 minutes for medium rare, or 3 minutes if you will be adding the cheese during the final cooking, or continue until they reach your preferred doneness.
4. For a grill pan, set the pan over high heat on the stove. Cook the burgers the same way you would on the grill.
5. For a sauté pan or griddle, preferably cast iron, warm the oil in the pan or on the griddle until it shimmers. Cook the burgers until browned and lightly charred on the first side, then flip them. Continue cooking until the second side is browned and lightly charred, 4 minutes for medium rare, or 3 minutes if you will be adding the cheese during the final cooking, or until done the way you like.
6. Set the buns on a flat work surface and spread half of the aioli over them. Build each burger with a slice of cheese, a slice of ham, a burger, another slice of ham, and another slice of cheese, keeping that order. Spread the remaining aioli on the bun tops, then close the burgers.
7. Brush the tops of the buns with the remaining 1 1/2 tablespoons of oil. Put the burgers on the grill, griddle, or sauté pan with the top side facing down. Press on the bottoms of the buns with a heavy-duty metal spatula and cook until the tops are pale golden brown, 1 to 2 minutes. Flip the burgers and keep cooking, pressing down on the tops, until the bottoms are pale golden brown and the cheese has melted, about 1 minute longer. Serve immediately.