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Pati's Mexican Table : TV Recipes

Pati Jinich

Hamburguesas con Chile Ancho y Aioli de Limón
Serves 8

1 1/2 lbs ground beef
1 1/2 lbs ground veal
1 1/2 cup white onion, roughly chopped
3 garlic cloves
4 ancho chiles, rinsed, stemmed, seeded
1 1/2 tsp kosher or sea salt, or to taste
1/2 tsp black pepper, freshly ground, or to taste
2 eggs
vegetable oil

Lime Aioli
1 cup mayonnaise
Juice of 1 lime, about 2 tbsp
1 tsp grated lime rind
3 garlic cloves, pressed or finely minced
1 tsp kosher or sea salt
1/4 tsp black pepper

8 hamburger buns
Yellow mustard
2 red tomatoes, sliced
8 iceberg or romaine lettuce leaves, rinsed and dried
1/2 cup white onion, sliced

Place chiles in a small bowl and cover with boiling hot water. Let it soak for 10 to 15 minutes. Places chiles in the blender along with 1/2 cup of 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 grill or pan over medium heat until very hot and brush some oil. With your hands, mold the patties and place them on the hot grill 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 patties once you flipped them on the pan or grill and let it melt as it finishes cooking.


The Ancho Chili burger recipe is not printing and it isn’t my printer.
Delicious recipe!
Any Suggestions??

Hi Brenda,
To print the recipe, go to the bottom of the recipe page where it says print entry and print recipe in orange. Make sure you select print recipe and not print entry, otherwise you will only print the story from the post. Hope this helps!

I made these today and they were awesome. The best part is the subtle lingering chile after taste. The aioli sauce was a perfect accent. Great tip about putting the lettuce underneath the burget to keep the bun dry.
I even put the mustard and ketchup on my plate Pati-style. To make the meal complete, I paired my burger with a chelada to drink.
Pati, you absolutely have to show us how to make pork al pastor without the spit. I love your show.

Hola Chris,
Thanks for the message, I’m glad you enjoyed my burger technique! I’ll try to put up a recipe on the site for you!

These burgers sound delicious and the Lime Aioli will be great with many other dishes. You are an awesome cook and teacher! Can’t wait for new shows and your book.

Here is the recipe for the hamburgers for wednesday.

Hola Pati :)
Your show is wonderful! Lot’s of new and great recipies for me to try! One question- how spicy would you say the Ancho Chili Burgers are? I would love to make for the family but if it’s too intense the kids may not enjoy. I’ve never used Ancho Chiles so I’m not familiar with their heat index!

Hola Dorothy! Thank you so much for your comment! No worries, the Ancho Chili Burgers are not spicy at all. I make them for my American friends all the time, and the Ancho Chiles are more for flavor than spice. I hope you and your family enjoy them!

I watched the episode and thought this recipe would spice things up, the kids get tired of the same ol’ burgers on the grill; it worked! And the sauce is awesome. That will become a staple in the house, I placed it on my vegie burger and it was great!

Hi Pati:
In error I left the seeds and stems in the peppers, I also used dried passilla peppers. Will this make my burgers be super spicy?

Hola Arlene, Next time, please remove the seeds and stems. The ancho chile is much sweeter than the pasilla chile and will affect the taste of the burger. Yet, you can use whatever chile you prefer to make the burger your own! :)

Hola Arlene, Next time, please remove the seeds and stems. The ancho chile is much sweeter than the pasilla chile and will affect the taste of the burger. Yet, you can use whatever chile you prefer to make the burger your own! :)

We loved these burgers!!! Delicioso Pati :) Thank you for sharing your recipes with us.

Thank you, Teresa!!

Can you suggest a substitute for the veal en la receta de las hamburgesas? Thank you?

You can use any kind of ground meat that you like!

Hi Pati! My parents love watching you on create and bought your cookbook, but had not used it. I came home for a visit and we had a “Pati weekend.” I made 7 recipes from the book for three meals. These burgers were among them and were a MAJOR success. I used an aged Dublin Cheddar that I melted on top, and added applewood bacon. Those flavors complimented the rest SO WELL! These were the best burgers I have ever had, so flavorful (and I love me some burgers, and have had many)! Gracias!

Thank you so much for your email, I love it!!! So happy you tried so many recipes, I hope you keep on trying more!! Next time I make those burgers I will be adding some nice crisp bacon…

Hi I’ve always liked to try new recipes for my family, I watch show just abt all the time and I really enjoy it very much thank you.

Hi Jason, Thank you so much for watching the show! If you ever have any questions about my recipes, let me know.

Hi Pati I love ur cooking shows and I like try new ones for my family.

Hi Jason, Thank you so much for watching!!

Pati,Thank you for the great recipe. Love your show, I could watch you and that Bayless guy all day!! Salude

Thank you, Dean!!

Oye, que rico salieron! Thanks for the recipe it was a hit tonight!! :)

Que bueno!

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