So today I have a recipe that ups the wow factor a little bit for the humble hamburger. If you are anything like me you end up eating a lot of hamburgers on the SCD, especially when you go out to eat in restaurants. Some being good, some being not so good.
I love to add dried chilies to recipes and this one melts perfectly with the lime aioli sauce. Adapted from Pati's Mexican Table.
INGREDIENTS
Meat
1 1/2 lbs ground beef
1 cup white onion, roughly chopped
2 garlic cloves
2 ancho chiles, rinsed, seeded and soaked (explanation follows)
3/4 tsp kosher or sea salt, or to taste
1/4 tsp black pepper, freshly ground, or to taste
1 eggs, lightly beaten
olive oil
Lime Aioli
1/2 cup mayonnaise (make your own or use a legal brand such as spectrum naturals)
Juice of 1/2 lime, about 1 tbsp
1/2 tsp grate lime rind
1 large garlic clove, pressed
1/2 tsp kosher or sea salt
1/8 tsp black pepper
Garnishes 4 hamburger buns (Lois Lang biscuits)
Yellow mustard
Tomatoes, sliced
Iceberg or romaine lettuce leaves
Onion, sliced
TO PREPARE
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 1/4 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. Add the chile mixture, one lightly beaten eggs, salt and pepper. Mix until it is all well incorporated.
Heat the pan over medium heat until very hot, about 4 to 5 minutes. Brush some oil on the girddle or pan.
Mold the patties and place them on the hot pan. Cook for about 4 to 6 minutes per side, depending on how well cooked you like your burgers. For medium-well, it is about 5 minutes per side.
To make the lime aioli, place everything in a mixing bowl, and mix it up! Add to top of burgers once they are placed on a serving plate.
To your health!
Tucker
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