Recipes Comfort Food Burgers Urdaburger 5.0 (1) 1 Review 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 Food & Wine Editors Published on May 20, 2021 Print Rate It Share Share Tweet Pin Email Photo: Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis Active Time: 50 mins Total Time: 1 hrs 45 mins Servings: 4 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 Pimentó 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 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 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. Rate it Print