In honor of festive eats and Mexican flavors on this Cinco De Mayo, we wanted to share one of our latest favorites: Smokey Ancho Cheddar Burgers. Despite the ample use of homemade Garlic Ancho Chile Paste, these burgers are not spicy, but bursting with sweet roasted garlic and smokey, earthy, dried anchos. Tangy melted cheddar, addictive ancho mayonnaise, and bright bursts of Yucatán Quick Pickled Red Onions garnish this delicious burger to mouthwatering perfection.
Yield: 6 medium burgers
- 2 pounds ground beef (we like a 80/20, lean to fat)
- 3 tablespoons Garlic Ancho Chile Paste
- 2 tablespoons Worcestershire sauce
- 1 1/2 tablespoons garlic powder
- 1 tablespoon kosher salt
- 1/2 tablespoon onion powder
- 1 teaspoon black pepper
- 3 drops liquid smoke (optional)
- 2 tablespoons mayonnaise
- 1 tablespoons ancho paste
- 1 teaspoon lime juice (about 1/4 of a lime)
- pinch salt
- pinch pepper
- Sharp cheddar cheese
- Picked red onions (we use homemade Yucatán Quick Pickled Red Onions)
- Preheat grill on high for 10-15 minutes. Clean grill thoroughly, and whip down the clean grate quickly with a lightly oiled cloth. This will reduce sticking during grilling.
- For the ancho mayonnaise: Combine all ancho mayonnaise ingredients (mayonnaise, ancho paste, lime, salt, and pepper) in a small bowl. Whisk to combine.
- For the burgers: In a large bowl, combine all the burger ingredients (ground beef, ancho paste, Worcestershire, garlic powder, salt, onion powder, pepper, and liquid smoke). Using your hands, gently mix until the ingredients are uniformly combined. Don't mix more than necessary.
- Divide the spiced burger meat into 6 equal portions. Using your hands, form each potion into an even patty, about 4 inches across and 3/4 inch tall. Uncooked patties can be frozen for up to one month for later grilling.
- Grill the burgers on high heat for 4 minutes, with the lid open. Flip the burgers, and top with cheddar cheese. Close the lid, and cook for an additional 4-5 minutes depending on desired doneness. We like our burgers medium.
- Top burgers with generous spoonfuls of ancho mayonnaise, picked onions, and lettuce. Serve immediately on toasted buns.