PATI'S MEXICAN TABLE

May 14, 2011 11:30 AM
Ancho Chile Mexican Hamburgers with Lime Aioli
POSTED IN: TV Show Recipes , Pati's Mexican Table
TAGS: aioli , ancho , chile , EP107 , hamburger , lime , mexican , picnic , recipe
Print This Page | Print Recipe | COMMENTS (12)
ANCHO CHILE MEXICAN HAMBURGERS WITH LIME AIOLI
Hamburguesas con Chile Ancho y Aioli de Limon
Serves 8

INGREDIENTS
1 1/2 lbs ground beef
1 1/2 lbs ground veal
1 1/2 cup white onion, roughly chopped
3 garlic cloves
4 ancho chiles, rinsed, stemmed, seeded
1 1/2 tsp kosher or sea salt, or to taste
1/2 tsp black pepper, freshly ground, or to taste
2 eggs
vegetable oil

Lime Aioli
1 cup mayonnaise
Juice of 1 lime, about 2 tbsp
1 tsp grated lime rind
3 garlic cloves, pressed or finely minced
1 tsp kosher or sea salt
1/4 tsp black pepper

Garnishes
8 hamburger buns
Yellow mustard
Ketchup
2 red tomatoes, sliced
8 iceberg or romaine lettuce leaves, rinsed and dried
1/2 cup white onion, sliced

TO PREPARE
Place chiles in a small bowl and cover with boiling hot water. Let it soak for 10 to 15 minutes. Places chiles in the blender along with 1/2 cup of the soaking liquid, onion and garlic, and puree until smooth.

In a mixing bowl, combine the ground beef and veal. Add the chile mixture, two lightly beaten eggs, salt and pepper. Mix until it is all well incorporated.

Heat the grill or pan over medium heat until very hot and brush some oil. With your hands, mold the patties and place them on the hot grill or pan. Cook for about 4 to 6 minutes per side, depending on how well cooked you like your burgers. I like them medium-well, so it is about 5 minutes per side for me.

Place the garnishes on the table so that everyone can choose to their liking.

To make the lime aioli, place everything in a mixing bowl, and just mix it all up!

If you want to make this hamburger into a cheeseburger, Monterey Jack is a great companion. Just place a slice of cheese on to the patties once you flipped them on the pan or grill and let it melt as it finishes cooking.

Comments

The Ancho Chili burger recipe is not printing and it isn't my printer.
Delicious recipe!
Any Suggestions??
Thanks

Brenda | May 15, 2011 9:34 AM

Hi Brenda,
To print the recipe, go to the bottom of the recipe page where it says print entry and print recipe in orange. Make sure you select print recipe and not print entry, otherwise you will only print the story from the post. Hope this helps!

Pati Jinich replied to comment from Brenda | May 17, 2011 4:12 PM

I made these today and they were awesome. The best part is the subtle lingering chile after taste. The aioli sauce was a perfect accent. Great tip about putting the lettuce underneath the burget to keep the bun dry.

I even put the mustard and ketchup on my plate Pati-style. To make the meal complete, I paired my burger with a chelada to drink.

Pati, you absolutely have to show us how to make pork al pastor without the spit. I love your show.

Chris Beck | May 22, 2011 10:08 PM

Hola Chris,
Thanks for the message, I'm glad you enjoyed my burger technique! I'll try to put up a recipe on the site for you!

Pati Jinich replied to comment from Chris Beck | May 23, 2011 3:01 PM

These burgers sound delicious and the Lime Aioli will be great with many other dishes. You are an awesome cook and teacher! Can't wait for new shows and your book.
Mike

Mike Godett | June 13, 2011 4:27 PM

Here is the recipe for the hamburgers for wednesday.

Daniella | July 30, 2011 10:44 AM

Hola Pati :)

Your show is wonderful! Lot's of new and great recipies for me to try! One question- how spicy would you say the Ancho Chili Burgers are? I would love to make for the family but if it's too intense the kids may not enjoy. I've never used Ancho Chiles so I'm not familiar with their heat index!
Gracias!!!
Dorothy

Dorothy R | August 31, 2011 10:53 PM

Hola Dorothy! Thank you so much for your comment! No worries, the Ancho Chili Burgers are not spicy at all. I make them for my American friends all the time, and the Ancho Chiles are more for flavor than spice. I hope you and your family enjoy them!

Pati Jinich replied to comment from Dorothy R | September 1, 2011 4:26 PM

I watched the episode and thought this recipe would spice things up, the kids get tired of the same ol' burgers on the grill; it worked! And the sauce is awesome. That will become a staple in the house, I placed it on my vegie burger and it was great!

Scott | March 11, 2012 10:41 PM

Hi Pati:

In error I left the seeds and stems in the peppers, I also used dried passilla peppers. Will this make my burgers be super spicy?

Thanks

Arlene

Arlene | March 31, 2012 3:49 PM

Hola Arlene, Next time, please remove the seeds and stems. The ancho chile is much sweeter than the pasilla chile and will affect the taste of the burger. Yet, you can use whatever chile you prefer to make the burger your own! :)

Pati Jinich replied to comment from Arlene | April 9, 2012 3:41 PM

Hola Arlene, Next time, please remove the seeds and stems. The ancho chile is much sweeter than the pasilla chile and will affect the taste of the burger. Yet, you can use whatever chile you prefer to make the burger your own! :)

Pati Jinich replied to comment from Arlene | April 9, 2012 3:41 PM