Urdaburger recipes

Ingredients

Kalimotxo Aioli

• ½ cup cola soft drink (such as Coca-Cola)
• ½ cup red wine (such as Tempranillo)
• 3 tablespoons thinly sliced jarred piquillo peppers or roasted red peppers
• 1 tablespoon finely chopped shallot
• 1 garlic clove, thinly sliced
• ¼ teaspoon piment d’Espelette or smoked paprika
• ½ cup mayonnaise
• 1 teaspoon sherry vinegar
• 1 teaspoon light brown sugar
• ¾ teaspoon kosher salt

Pimento Cheese

• 4 ounces yellow American cheese, finely shredded (about 1 cup)
• 3 ounces cream cheese, softened
• 2 tablespoons finely chopped jarred piquillo peppers, patted dry
• ½ teaspoon pimentón dulce (sweet paprika)
• ½ teaspoon kosher salt
• ¼ teaspoon grated lemon zest

Additional Ingredients

• 4 thin (about 1/16-inch-thick) jamón serrano or prosciutto slices
• 4 (6-ounce, 4 1/2-inch-wide) grass-fed ground beef patties
• 1 ½ teaspoons kosher salt
• 1 teaspoon  black pepper
• 4 (4-inch) potato hamburger buns, buttered and toasted
• Shredded iceberg lettuce and pickles, for serving

Directions

Make the kalimotxo aioli

1. Stir together cola, red wine, piquillo peppers, shallot, garlic, and piment d’Espelette in a small saucepan. Bring to a boil over medium, and cook, stirring occasionally, until thickened to a syrupy consistency and reduced to about 1/4 cup, 18 to 20 minutes. Set aside to let cool completely, about 45 minutes. Process cola mixture, mayonnaise, sherry vinegar, brown sugar, and salt in a blender until smooth, about 15 seconds. Transfer to a small bowl; cover and chill until ready to use, up to 3 days.

Make the pimentón cheese

1. Stir together all ingredients in a medium bowl until well combined. Cover and chill.

Make the burgers

1. Arrange jamón serrano in a single layer on a microwavable plate lined with paper towels. Cover with a paper towel. Microwave on HIGH until slightly crisp, 1 to 2 minutes. (Ham will crisp as it cools.)
2. Preheat grill to high (450°F to 500°F). Let hamburger patties stand at room temperature while grill is preheating. Shape pimentón cheese into 4 (3-inch) disks (about 1/4 cup each). Press a dimple into the center of each hamburger patty to prevent shrinking when cooking, and season evenly with salt and pepper. Place patties on oiled grates; grill, uncovered, until lightly charred, 3 to 4 minutes. Flip patties, and top each with 1 pimentón cheese disk and 1 crispy jamón slice. Cook until burgers reach desired degree of doneness, 3 to 4 minutes for medium-rare, covering grill during last minute of cook time to melt cheese.
3. Spread about 1 tablespoon aioli on each bun half. Layer bottom buns with lettuce and burger patties; top with pickles, and cover with bun tops. Serve immediately.