Ancho Chili Burgers With Lime Aioli - cooking recipe

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)

Preparation

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.