4ancho chiles, rinsed, seeded and soaked (explanation follows)
1 1/2teaspoonskosher or sea salt, or to taste
1/2teaspoonblack pepper, freshly ground, or to taste
2eggs, lightly beaten
safflower or corn oil
For the lime aioli:
Juice of 1 lime, about 2 tablespoons
1teaspoongrate lime rind
3garlic cloves, pressed
1teaspoonkosher or sea salt
For the garnishes:
2red tomatoes, sliced
8iceberg or romaine lettuce leaves, rinsed and dried
1/2white onion, sliced
Rinse the ancho chiles. On a chopping board, make a slit down their side and take out all of their seeds, veins and stems. Place the cleaned chiles in a small bowl and cover with 1/2 cup boiling hot water. Let it soak for 10 to 15 minutes. Places chiles in the blender along with 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 griddle or pan over medium heat until very hot, about 6 to 8 minutes. Brush some oil on the griddle or pan.
With your hands, mold the patties and place them on the hot griddle 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 burger once you flipped it and let it melt as it finishes cooking.