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Ancho Chile Burgers with Lime Aioli
The Washington Post Wine Club Ancho Chile Burgers with Lime Aioli

Ancho Chile Burgers with Lime Aioli

Anchos are poblano chile peppers that have been dried. They have a mild heat and sweet fruity flavor, and give these burgers incredible flavor.
Wine Pairing
Wine Pairing
4 dried ancho chilies (2 ounces total) rinsed, stemmed and seeded (see NOTE)
1 cup coarsely chopped onion
3 cloves garlic
1 1/2 pounds ground beef
1 1/2 pounds ground veal (may substitute ground meat of your choice; try equal amounts of pork, veal and beef)
2 large eggs, lightly beaten
1 1/2 teaspoons kosher or coarse sea salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
Mexican Manchego or Monterey Jack cheese slices (optional)
Hamburger buns, for serving

1 cup regular or low-fat mayonnaise
1 teaspoon finely grated zest and 2 tablespoons fresh lime juice
3 cloves garlic, minced or pressed
1 teaspoon kosher or coarse sea salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
For the burgers: 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 about 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.

Place the dried chilies in a small bowl and cover with boiling water. Soak for 10 to 15 minutes. Use a slotted spoon to transfer them to a blender, then add 2 tablespoons of the soaking liquid (discarding the rest), the onion and garlic. Puree until smooth.

Combine the ground beef and veal in a large mixing bowl. Mix in the chili puree, 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 and 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, if using, on each hamburger a few minutes before the second sides are done. Transfer to buns for serving, along with the lime aioli.

NOTE: Anchos are dried poblano chile peppers. They have a mild, smoky flavor and are available at spice shops, Mexican groceries and online.

Adapted from "Pati's Mexican Table: The Secrets of Real Mexican Home Cooking," by Pati Jinich (Houghton Mifflin Harcourt, 2013). Tested by Jim Webster.

©2016 The Washington Post and ©2016 Global Wine Company, Inc, San Rafael, CA. The Washington Post, where local law allows, has chosen Global Wine Company and its panel of experts to select the wines and operate the clubs on our behalf. In other jurisdictions, premium local retailers have been selected to provide such services.The Washington Post Wine Club is operated independently of The Washington Post’s newsroom. State laws prohibits the offer of free goods in conjunction with the sale of alcoholic beverages. The cost of all items in an offer is included in the advertised price. All wine sales are made by a licensed retailer in compliance with state laws and the licensed retailer assures all involved that it fully complies with all states’ laws applicable to it. Global Wine Co Logo All credit card payments will be facilitated by Global Wine Company, Inc., located at 1401 Los Gamos Dr. #230, San Rafael, CA 94903. Due to state laws, wine can be purchased only by adults 21 years and older. See shipping policy for states served.