Recipe courtesy of Marcela Valladolid
Burgers al Pastor
Level:
None
Level:
None

Ingredients

  • 6 dried guajillo chiles, stemmed, seeded, and soaked
  • 2 teaspoons crumbled dried marjoram
  • 2 teaspoons crumbled dried oregano
  • 2 garlic cloves, peeled
  • 1 small white onion, chopped
  • 3/4 cup sweetened pineapple juice 
  • Salt and freshly ground black pepper
  • 2 pounds extra-lean ground pork
  • Vegetable oil
  • 1 pineapple, peeled, cored, and sliced into 1/2-inch-thick rounds 
  • 1/2 cup mayonnaise
  • 8 sesame seed hamburger buns
  • 1 cup fresh cilantro leaves

Directions

Drain the chiles and put them in a blender with the marjoram, oregano, garlic, one-fourth of the chopped onion, and the pineapple juice, and puree until smooth. Season the marinade generously with salt and pepper. 

Put the pork in large bowl and pour the marinade on top. Using a wooden spoon, mix well. Cover with plastic wrap and refrigerate for 30 minutes. 

Heat a grill pan over medium-high heat. 

Divide the pork mixture into 8 equal portions. Shape each portion into a 1/2-inch-thick patty. 

Oil the grill pan. Working in batches, grill the burgers until cooked through, 6 to 8 minutes per side. Transfer the burgers to a plate and cover with aluminum foil to keep warm. Let rest for about 8 minutes. 

Meanwhile, brush the grill pan with a little more oil and grill the pineapple slices until golden brown, 2 minutes per side. 

Spread 1 teaspoon mayonnaise on the cut sides of each bun and warm on the grill pan about 2 minutes, cut-side down.

Place a burgers onto the bottom half of the bun. Top with a slice of grilled pineapple, some cilantro and the remaining chopped onion. Cover with the bun tops and serve.

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