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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.

By Javier Canteras
June 2021

Gallery

Credit: Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis

Recipe Summary test

active:
50 mins
total:
1 hr 45 mins
Servings:
4
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Ingredients

Kalimotxo Aioli
Pimentó Cheese
Additional Ingredients

Directions

Make the kalimotxo aioli
  • 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.

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Make the pimentón cheese
  • Stir together all ingredients in a medium bowl until well combined. Cover and chill.

Make the burgers
  • 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.)

  • 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. 

  • 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. 

Make ahead

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.

Note

 Find piquillo peppers, pimentón dulce, and jamón serrano at Spanish grocery stores or online at hotpaella.com.

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