Ancho Chili Burgers With Lime Aioli

The burgers can be cooked in a cast-iron skillet instead of on the grill. The hamburger meat can be seasoned, covered and refrigerated for as much as one day in advance. The aioli can be refrigerated for as long as two days. With adaptations from “Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking,” by Pati Jinich.

• Ready In: 40 mins
• Serves: 8-10

Ingredients

• For the burgers

• 2  teaspoons dried ancho chile powder (or more to taste)
• 1  cup  coarsely chopped onion
• 3  garlic cloves
• 1 1⁄2 lbs ground beef
• 1 1⁄4 lbs  ground veal (may substitute ground beef or equal amounts of pork, veal and beef)
• 2  large eggs, lightly beaten
• 1 1⁄2 teaspoons kosher salt (to taste) or 1 1⁄2 teaspoons coarse sea salt (to taste)
• 1⁄2 teaspoon fresh ground black pepper (to taste)
•  mexican manchego cheese or   monterey jack cheese slice
•  hamburger bun, for serving

• For the aioli

• 1  cup mayonnaise
• 1  teaspoon  finely grated lime zest
• 2  tablespoons fresh lime juice
• 3  garlic cloves, minced
• 1  teaspoon kosher salt (to taste) or 1  teaspoon coarse sea salt (to taste)
• 1⁄4 teaspoon fresh ground black pepper (to taste)

Directions

1. Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal; when the coals are ready, distribute them evenly over the cooking area. For a medium-hot fire, you should be able to hold your hand 6 inches above the coals for 4 or 5 seconds. Use cooking oil spray to grease the grill grate and place on the grill. Have ready a spray water bottle for taming any flames.
2. Combine the ground beef and veal in a large mixing bowl. Mix in the ancho chili powder, onion, garlic, eggs, salt and pepper. Use your hands to shape the meat into 8 to 10 large patties.
3. Arrange the patties on the grill; cook uncovered for 5 minutes per side (medium-well).
4. Meanwhile, make the aioli: Whisk together the mayonnaise, lime zest, lime juice and garlic in a medium bowl. Season with salt and pepper to taste. The yield is about 1 cup. Cover and refrigerate until ready to serve.
5. Place a slice of cheese on each hamburger a few minutes before the second sides are done. Transfer to buns for serving, along with the lime aioli.