Ancho Chili Burgers With Lime Aioli Recipes

Steps:

• Preheat a 12-inch cast-iron skillet, grill or large grill pan to medium-high heat.
• Heat the oil in a small skillet over medium-high heat. Add the shallots or onions, bell peppers and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are soft but not browned, about 1 minute. Transfer to a medium bowl and set aside to cool for 2 minutes.
• Add the ground chicken or turkey, cilantro, the lime zest, 2 tablespoons of the lime juice, 1 teaspoon of salt, 1/2 teaspoon black pepper, the cumin and crushed red pepper to the bowl with the shallots and bell peppers. Mix well with your hands until combined. Divide into 4 equal mounds and form each into a 1-inch-thick patty.
• Cook the patties until the internal temperature reaches 165 degrees F, 3 to 4 minutes per side.
• Meanwhile, combine the avocado with the remaining 1 tablespoon lime juice and 1/2 teaspoon salt in a small bowl. Lightly smash the avocado with a fork to combine.
• Top the bottom buns with the lettuce, patties, tomato slices and mashed avocados. Close the burgers and serve.

Steps:

• 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.
• 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.
• Arrange the patties on the grill; cook uncovered for 5 minutes per side (medium-well).
• 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.
• 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.

Steps:

• To make the slaw: mix all the slaw ingredients together. Set aside for at least 30 minutes to let flavors meld.
• Prepare charcoal grill for medium-hot direct-heat cooking.
• To make the Chili Rojo: add all chili ingredients, except extra wine, to a blender or food processor. Puree thoroughly, using extra wine if necessary to make a thick, smooth sauce.
• To make the burger patties: take 6 tablespoons ground beef and mix with 6 tablespoons Chile Rojo. Make 6 equal hand-formed patties with the remaining ground beef. Place 2 tablespoons of the chile mixture onto the center of each patty. Carefully enclose each patty around the chile mixture to form a ball. Carefully flatten each ball back into a thick patty, keeping the chile mixture inside. Season the patties liberally with salt and pepper.
• To make the Crema: mash the avocados in a food processor or with a potato masher. Add the rest of the ingredients and fold gently until thoroughly mixed.
• When the grill is hot, oil the grill rack and cook the burgers over a medium-high flame until done, about 3 minutes per side for medium rare. If the exterior of the patties begins to burn, move them to a cooler side of the grill until the centers have had a chance to cook. Add a slice of cheese to each patty about 1 minute before they are done. Let patties rest off the heat for 1 or 2 minutes after cooking, and meanwhile toast the buns on a cooler side of the grill.
• To assemble the burgers: spread each bun bottom with a layer of Avocado Crema. Add about 1/3 cup slaw, a patty with melted cheese, then a tablespoon of chili ketchup, and finally the bun top.

Steps:

• In a bowl, combine mayonnaise, chipotle puree, water, lime juice, garlic, cilantro and salt.