Bolo Burger Recipes

Steps:

• In a small bowl, dissolve yeast in warm water with a pinch of the sugar. Set aside to ferment, about 10 minutes.
• Transfer the yeast mixture to a large bowl, and stir in the sugar, eggs, salt, flour, and milk until the dough comes together. Stir in the melted butter, then turn the dough out onto a floured surface, and knead for about 10 minutes, or until smooth and elastic. Cover dough with a cloth and set aside to rise until doubled in bulk, about 45 minutes.
• Divide dough into about 15 to 20 pieces, and shape them into flat round cakes about 1/2 inch thick. Place a cloth on the table and dust it with flour. Arrange the cakes on the cloth, allowing space for rising. Allow them to set for 1 1/2 hours.
• Place the cakes in a heavy ungreased skillet, and cook over low heat. Fry the cakes on each side until golden.

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.

Steps:

• 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.
• IF USING A GRILL: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
• IF USING A GRILL PAN: Heat a grill pan over high heat on top of the stove. Cook the burgers as for a grill, above.
• IF USING A SAUTE PAN OR GRIDDLE (PREFERABLY CAST IRON): Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
• Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.
• Sandwich the hot burgers between the buns and serve immediately.