Combine 1 1/2 cups water and ancho chiles in a microwave-safe bowl and microwave on high for 2 minutes.

Let stand for 15 minutes.

Remove the chiles and discard the liquid.

Stem and seed the chiles.

Combine the chiles, 1 teaspoon of olive oil, and garlic in a mini food processor and process until smooth.

In a medium bowl, combine the chile mixture, sugar, oregano, cumin, black pepper, ground sirloin, and 1/4 teaspoon of kosher salt.

Mix well.

Divide the beef mixture into 4 equal portions and gently shape each into a 1/2-inch-thick patty.

Remove needles from nopales using a knife.

Peel the nopales and chop them to measure 1 cup.

Heat the remaining 2 teaspoons of olive oil in a medium skillet over medium-high heat.

Add the chopped nopales and sauté for 3 minutes or until tender.

Preheat the grill to medium-high heat.

Combine the sautéed nopales, shredded jicama, cilantro leaves, and lime juice in a small bowl.

Sprinkle with the remaining 1/8 teaspoon of kosher salt and mix well.

Coat the grill rack with cooking spray.

Place the patties on the grill rack and grill for 3 minutes.

Carefully turn the patties and grill for another 3 minutes or until the desired degree of doneness is reached.

Place 1 patty on the bottom half of each toasted hamburger bun.

Top each patty with 1/4 cup of the jicama mixture and the top half of the bun.