This is one majestic burger, with an explosion of earthy flavors. The smoky tones of the dried ancho chiles give this burger a dark, burly taste for which the ancho mole is the perfect condiment. Keep in mind the dried peppers take about 2 hours to reconstitute. If you like, you can serve these burgers on flour tortillas accompanied by rice and red beans and some margaritas.
MAKES 4 BURGERS
Place a skillet over medium-high heat and let it get hot, about 1 minute. Add the bacon slices and cook until lightly browned, about 3 minutes. Turn and cook to the desired crispness, 3 to 4 minutes more. Transfer the bacon to a plate lined with paper towels and pat gently to remove excess fat. Set aside.
To make the guacamole: Cut the avocado in half lengthwise, remove the pit, and scoop out the flesh into a medium bowl. Add the onion, cilantro, lime juice, garlic, and salt to taste. Mix together with a potato masher or the back of a fork until just combined. Do not overmix. Taste and add more lime juice, if desired. Lay plastic wrap directly over the surface of the guacamole, then cover the bowl and refrigerate until ready to use, or up to 4 hours.
To make the burgers: Soak the chiles in enough boiling water to cover for about 2 hours, or until they soften. You may need to weigh the chiles down with a small plate so they will be fully submerged. Once they are soft, stem, seed, and coarsely chop them. Place a medium sauté pan over medium-high heat, add the 1 tablespoon oil, and let it get hot, 1 to 2 minutes. Add the chopped chiles, onion, garlic, and scallions and cook, stirring frequently; until the onions soften, about 3 minutes. Stir in the 1 teaspoon salt.
Transfer 1/4 cup of the chile mixture to the bowl of a blender or small food processor fitted with a steel blade. Transfer the remaining chile mixture to a medium bowl to cool. Add 1/4 cup water to the blender and puree. Add more water, 1 teaspoon at a time, if necessary; the mole should be the consistency of ketchup. Transfer to a bowl and set aside, or cover and refrigerate for up to 1 day.
Add the ground beef to the bowl with the remaining cooled chile mixture and mix together until just combined. Gently shape the mixture into 4 burgers about 3/4 inch thick and 4 inches across. Make a 1/4-inch dimple in the center of each burger with the tips of your middle three fingers.
Place a skillet, preferably cast-iron, over high heat and let it get very hot, about 2 minutes. Add the 1 tablespoon oil and spread it evenly over the pan. Arrange the burgers so they aren’t touching and cook, uncovered, for 5 minutes. Turn and cook about 4 minutes more for medium-rare, or as desired.
Serve each burger on a flour tortilla or bun topped with guacamole, 2 strips of bacon, and 2 tablespoons of mole.
For charcoal-grilled burgers, make a medium-hot fire (see page 12). Cook the burgers for 5 minutes. Turn and cook 4 to 5 minutes more.
For gas-grilled burgers, preheat on high until grill is very hot, about 500°F. Cook the burgers for 5 minutes with the lid closed. Turn and cook 4 to 5 minutes more, again with the lid closed.
