The burgers turned out very moist, with just a hint of spice and chile flavor. This is the kind of burger that a guest or friend will ask, "What is in this burger?". It also turns them red, making it harder to tell when they are done by sight. I served them on tiger rolls (rawr!) with grilled onions, avocado and homemade queso fresco. A delicious way to use up leftover ancho seasoning paste!
Serves 4-5, depending on how big/small you make your burgers
1 1/2 pounds lean ground beef
1-2 tablespoons ancho seasoning paste (roughly a teaspoon per 6 ounce burger)
- In a medium bowl combine the ground beef and ancho seasoning paste, mix it just enough to combine.
- Divide the meat into 4 equal portions (about 6 ounces each). Loosely form each portion into a 3/4 inch patty with a deep depression in the center (this helps them to not bulge in the center when cooked).
- Heat a gas grill to high heat. Placing the burgers on the grill and cooking on each side for about 4 minutes or to desired doneness. Serve and enjoy immediately!