Bolo Burger Recipes

BOLO BURGER

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.

GRILLED BOLOGNA BURGER

Steps:

• For the onions: Heat a large oven proof 10-inch nonstick pan, with oil in it, to medium heat. Add the onions and season with salt and pepper. Cook until the onions are soft and lightly caramelized, about 10 minutes. Once they are caramelized, pour them into a bowl and set aside.
• For the giardiniera frittata: Set the oven to broil. Whisk the eggs in a bowl. Wipe the skillet you cooked the onions in and place back over medium-low heat, then add the butter and olive oil. Add the eggs and slowly cook until the bottom is set but the top is still wet, 4 to 6 minutes. Sprinkle the Hot Giardiniera evenly over the eggs and season with salt and pepper.
• Place the skillet in the broiler on the middle rack and broil until the top is spotty brown and puffy, about 5 minutes. Let the frittata cool slightly and, using a 3- to 4-inch ring mold, cut out circles that will match the size of your bread.
• For the burger: Heat a grill pan to medium-high heat. Grill each side of bologna until grill marks form, 3 to 4 minutes a side. Once you flip to the second side, top each slice with a piece of cheese and cover with a metal bowl until melted.
• For the sandwich build: Layer the bottom bun with a dollop of the Dusseldorf mustard, bologna with cheese, onions and the frittata. Schmear the top bun with another dollop of Dusseldorf mustard. Close the sandwich, recite the Pledge of Allegiance and eat whole.
• Combine 2 cups water and the salt in a glass or non-reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, garlic, celery and bell pepper to the salt water and stir to combine. Cover and refrigerate overnight.
• Day 2, drain and rinse the vegetables. In a clean bowl, mix together the oil with the oregano and pepper. Add the vegetables and mix to combine. Allow to marinate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight mason jars and keep in the fridge for at least 2 to 3 weeks.

BOLO BURGER

Steps:

• To make the aioli, combine the mayonnaise, garlic, peppers, paprika, and salt in a food processor and process until smooth. Cover and refrigerate for at least 30 minutes before serving. The aioli can be prepared 1 day in advance, tightly covered, and refrigerated.
• 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. Cook the burgers, using 1 1/2 tablespoons of the oil (see page 16).
• 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 the 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 bun tops and cover each burger with a top.
• Brush the tops of the buns with the remaining 1 1/2 tablespoons of oil and place on the grill, griddle, or sauté 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 to 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 longer. Serve immediately.