Step 1

Coarsely tear up the chile, discarding the seeds and stem, and put the pieces in a medium bowl. Cover with about 1/4 cup of vinegar and set aside for 1 hour to soften. Drain the chile, and discard the vinegar. Finely chop the chile.

Step 2

In a small skillet over medium heat, toast the paprika, chile powder, garlic powder, onion powder, oregano, coriander, cumin, nutmeg, and 1-1/2 tsp. black pepper, stirring often, until fragrant, about 1 minute. Transfer to a plate to cool.

Step 3

In a large bowl, combine the meat, guajillo chile, garlic, toasted spices, and 1-1/2 tsp. salt. Work the meat and spices with your hands until just combined (don’t overhandle the meat). Form four 3/4-inch-thick patties the diameter of the bun, transfer to an airtight container, and refrigerate for at least 24 hours and preferably up to 2 days.

Step 4

Mix 1 tsp. salt and 1/4 tsp. black pepper in a small bowl, and use half of it to generously season the tops of the patties.

Step 5

Heat a large cast-iron skillet over medium-high heat for 2 minutes. Add about 1 Tbs. of oil to the pan.

Step 6

Using a spatula, transfer the patties to the pan, seasoned side down, working in batches if necessary so as not to crowd the pan. Sprinkle the tops of the patties with the remaining salt-pepper mixture. Cook, undisturbed, until the bottoms are browned, about 4 minutes. Flip the burgers and cook until browned on the second side and cooked through, about 2 minutes longer.

Step 7

Put 2 slices of cheese on each burger, add 1 tsp. water to the pan, and cover the pan. Cook until the cheese melts, about 15 seconds, then transfer the burgers to a plate and tent with foil to keep warm.

Step 8

Use a paper towel to wipe out the browned bits from the pan and add more oil, if necessary. Open the buns, place the bottom halves cut side down in the hot pan, and toast until lightly browned, 1 to 2 minutes. Repeat with the bun tops.

Step 9

Transfer each patty to a bottom bun. Top with pico de gallo. Spread chipotle mayo on each top bun. Serve with lettuce, tomato slices, dill pickles, and lime wedges.