Combine mayonnaise, chopped garlic, piquillo peppers, smoked sweet Spanish paprika, and kosher salt in a food processor.

Process until the mixture is smooth, creating the aioli.

Cover the aioli and refrigerate for at least 30 minutes to allow flavors to meld.

Divide the ground chuck or turkey into 4 equal portions, approximately 6 ounces each.

Shape each portion into a 3/4-inch thick burger patty, creating a deep depression in the center with your thumb to prevent bulging during cooking.

Season both sides of each burger generously with kosher salt and freshly ground black pepper.

Heat 1 1/2 tablespoons of canola oil in a grill pan or skillet over medium-high heat.

Cook the burgers for about 5-7 minutes per side for medium doneness.

While the burgers are cooking, lightly toast the sesame seed hamburger buns, if desired.

Spread half of the prepared piquillo pepper aioli over the bottom buns.

Top each aioli-covered bun with a slice of Manchego cheese.

Add a slice of Serrano ham on top of the cheese.

Place the cooked burger on top of the ham.

Add another slice of Serrano ham on top of the burger.

Top the ham with another slice of Manchego cheese.

Spread the remaining aioli on the top buns.

Cover each burger with the aioli-topped bun.

Brush the tops of the buns with the remaining 1 1/2 tablespoons of canola oil.

Place the burgers in the grill pan or saute 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, approximately 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 the Bolo Burgers immediately.