The following recipe is from the July 1 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
When it comes down to it there are really only two schools of hamburger philosophy. The first are the hamburger purists—a burger and a bun are all these guys need for a perfect burger. Cheese, lettuce, and tomato can be argued for, but really, it's all about the meat. The second school of burger lovers are more open and progressive. Members of this group embrace toppings—avocados, sautéed mushrooms, blue cheese, and atypical buns are tell-tale signs of a progressive burger aficionado.
A progressive burger lover sees the hamburger as a blank canvas, an already delicious vessel just waiting to be improved upon. While Bobby Flay doesn't compromise the quality of his burgers in Bobby Flay's Burgers, Fries & Shakes, he is certainly not opposed to gilding the lily. This recipe for Bolo Burgers is inspired by Spain—sweet and spicy piquillo peppers and Spanish paprika are mixed into an aioli, and topped with Serrano ham and Manchego cheese. The sesame seed bun is pressed in the style of a Cuban sandwich.
Is this a true burger? That depends on which school of burgers you fall into, but I'm pretty sure that if you were to make these burgers at home you wouldn't get many complaints.
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