Urdaburger

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Dive into the flavors of Spain with this tapas-inspired burger from Urdaneta, a beloved spot in Portland, OR. Featuring smoky, melty pimentón cheese, crispy jamón serrano, and a unique kalimotxo aioli, this towering burger is a feast for the senses. Perfectly paired with a Spanish red wine and cola cocktail, it’s a burger with a touch of Spanish flair.

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

Pimentón 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:

1. Prepare the Kalimotxo Aioli:

• In a small saucepan, combine cola, red wine, piquillo peppers, shallot, garlic, and piment d’Espelette. Bring to a boil over medium heat, stirring occasionally, until the mixture thickens and reduces to about ¼ cup, 18 to 20 minutes. Cool completely, about 45 minutes.
• Blend the cola mixture with mayonnaise, sherry vinegar, brown sugar, and salt until smooth, about 15 seconds. Transfer to a bowl, cover, and chill until ready to use, up to 3 days.

1. Prepare the Pimentón Cheese:

• Combine all ingredients in a medium bowl until well mixed. Cover and chill.

1. Cook the Burgers:

• Place jamón serrano in a single layer on a microwavable plate lined with paper towels. Cover with another paper towel and microwave on HIGH until slightly crisp, 1 to 2 minutes. (The ham will crisp further as it cools.)
• Preheat grill to high (450°F to 500°F). Let hamburger patties come to room temperature while the grill heats up. Shape pimentón cheese into 4 (3-inch) disks (about ¼ cup each). Press a dimple into the center of each patty to prevent shrinking. Season patties with salt and pepper.
• Grill patties on oiled grates, uncovered, until lightly charred, 3 to 4 minutes. Flip patties and top each with 1 cheese disk and 1 slice of crispy jamón. Cook until burgers reach desired doneness, 3 to 4 minutes for medium-rare. Cover the grill during the last minute to melt the cheese.

1. Assemble the Burgers:

• Spread about 1 tablespoon aioli on each bun half. Layer bottom buns with lettuce and burger patties; top with pickles, and cover with the 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. Store in airtight containers in the refrigerator.

Note:

• Piquillo peppers, pimentón dulce, and jamón serrano can be found at Spanish grocery stores or online at hotpaella.com.