For the roasted chiles: Preheat the broiler to high. Put the chiles on a baking sheet, drizzle
with olive oil and broil
until blistered. Cool. Wearing gloves, cut off the tops of the chiles, chop
them coarsely, and toss them together in a small bowl.
For the aioli: Wearing gloves, put the whole habaneros in a blender. Add the vinegar and blend until the habaneros are finely minced. Add the mayonnaise, olive oil and a pinch of salt and pepper. Blend until smooth, scraping down the sides of the blender
to ensure that all of the ingredients are completely incorporated. Season with additional salt and pepper, if necessary. Makes about 1 3/4 cups aioli; extra can be kept in the refrigerator, covered, for up to 1 week.
To make the burgers: Heat a grill or griddle over high heat. Using a scale, make twelve 1/4-pound patties. The patties should be relatively thin. Season the patties on both sides with a pinch of salt and pepper. Grill
the patties to a nice medium temperature, 2 to 3 minutes per side. When the patties are almost done, add a slice of pepper Jack to each one and cook until the cheese is melted.
To assemble, place two patties on the bottom half of each bun. Top each patty
duo with about 1 tablespoon of roasted chilies and 1/4 cup of shredded lettuce. Smear about 1 tablespoon aioli onto the top of each bun and place onto the sandwich. Serve.