Bolo Burger Food

BOLO BURGER

Steps:

• Make the aioli: in a food processor-combine mayo, garlic, peppers, paprika, and salt; process until smooth.
• Cover and chill in refrigerator for at least 30 minutes before serving (can be prepared 1 day in advance, tightly covered, and refrigerated).
• Make the burgers: divide the meat into 4 equal portions (~6 oz each); form each portion loosely into a ¾ inch thick patty and make a deep depression in the center with your thumb.
• Season both sides of each patty with salt and pepper; using 1 ½ tablespoons oil, brush the patties with the oil.
• Heat a grill pan over high heat on top of stove; cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef, 5 minutes for turkey.
• Flip burgers over; cook beef burgers until golden brown and slightly charred on second side, 4 minutes for medium rare or until cooked to desired doneness (cook turkey burgers until cooked throughout, about 5 minutes on second side).
• 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 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 top buns and cover each burger with a top.
• Brush the tops of the buns with the remaining 1 ½ tablespoons oil and place on the grill 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, 1-2 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.
• Serve immediately.

BOLO BURGER

Steps:

• 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 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 on the tops, until the bottoms are light golden brown and the cheese has melted, about 1 minute longer. Serve immediately.