Shape pimentón cheese into 4 (3-inch) disks (about 1/4 cup each).
Cook until burgers reach desired degree of doneness, 3 to 4 minutes for medium-rare, covering grill during last minute of cook time to melt cheese..Spread about 1 tablespoon aioli on each bun half.
Layer bottom buns with lettuce and burger patties; top with pickles, and cover with 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.
Refrigerate in airtight containers..Find piquillo peppers, pimentón dulce, and jamón serrano at Spanish grocery stores or online at.
1/2 cup fresh cranberries.
1 teaspoon grated lemon zest plus 2 tablespoon fresh lemon juice.Add the wine and boil until reduced to 1/3 cup, 5 minutes.
Add the tomatoes and cook over moderately high heat for 5 minutes.Add the stock and rosemary and bring to a boil.
Add the veal, cover partially and cook over low heat until very tender, 2 hours..Remove the meat and shred it.