Smoky, melty "pimentón" cheese, crispy jamón serrano, and a savory-sweet aioli top beef patties in this towering tapas-inspired burger from Urdaneta, a popular tapas spot in Portland, OR. Kalimotxo, a Spanish red wine and cola cocktail, is the inspiration for the marvelously mauve aioli.
Aioli can be made up to 3 days in advance; pimentón cheese can be made up to 5 days in advance. Refrigerate in airtight containers.
Find piquillo peppers, pimentón dulce, and jamón serrano at Spanish grocery stores or online at hotpaella.com.