Burger Al Pastor
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 625
- Total Fat
- 41
- Saturated Fat
- 11
- Carbohydrates
- 40
- Dietary Fiber
- 3
- Sugar
- 16
- Protein
- 24
- Cholesterol
- 87
- Sodium
- 651
- Total: 1 hr 13 min
- Prep: 15 min
- Inactive: 38 min
- Cook: 20 min
Ingredients
6 dried guajillo chiles, stemmed, seeded and soaked
2 teaspoons crumbled dried marjoram
2 teaspoons crumbled dried oregano
2 cloves garlic, peeled
1 small white onion, chopped, divided
1/2 cup sweetened pineapple juice
1 teaspoon salt
1/4 teaspoon ground 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 soaked chiles and put them in a blender with the marjoram, oregano, garlic, 1/4 of the chopped onion and the pineapple juice and puree until smooth. Add the salt and pepper. Mix to combine.
- Put the pork in large bowl and pour the marinade on top. Using a fork, 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 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.