Burgers al Pastor
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 702
- Total Fat
- 48
- Saturated Fat
- 14
- Carbohydrates
- 36
- Dietary Fiber
- 3
- Sugar
- 13
- Protein
- 31
- Cholesterol
- 114
- Sodium
- 753
- Total: 1 hr 15 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 25 min
Ingredients
6 dried guajillo chile peppers, stemmed and seeded
2 teaspoons crumbled dried marjoram
2 teaspoons crumbled dried oregano
2 cloves garlic, peeled
1 small white onion, chopped
1/2 cup sweetened pineapple juice
Kosher salt and freshly ground pepper
2 pounds ground pork
Vegetable oil, for the baking sheets
1/2 pineapple, peeled, cored and sliced into 1/4-inch-thick rounds
1/3 cup mayonnaise
6 sesame hamburger buns
1 cup fresh cilantro
Directions
- Soak the chiles in boiling water until softened, about 10 minutes. Drain and puree with the marjoram, oregano, garlic, one-quarter of the chopped onion and the pineapple juice in a blender until smooth. Add 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Blend to combine.
- Combine the pork and the marinade with a fork in a large bowl. Cover with plastic wrap and refrigerate for 30 minutes.
- Preheat the broiler. Divide the pork mixture into 6 equal portions. Shape each portion into a 3/4-inch-thick patty. Lightly oil a rimmed baking sheet; place the patties on the baking sheet and broil until slightly charred and cooked through, about 9 minutes per side. Transfer the burgers to a plate and cover with foil to keep warm. Let rest about 8 minutes.
- Meanwhile, lightly oil another rimmed baking sheet, add the pineapple and broil until slightly charred, about 2 minutes per side.
- Spread about 1 teaspoon mayonnaise on the cut sides of each bun and broil them until the mayonnaise has melted, about 2 minutes. Place the burgers on the bottom halves of the buns. Top with the pineapple, cilantro, the remaining chopped onion and the bun tops.