Best Burger Al Pastor Recipes

Burgers al Pastor image

Provided by Marcela Valladolid

Time 1h15m

Yield 6 servings

Number Of Ingredients 13

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

Steps:

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.

Sunny's Meatloaf al Pastor image

Provided by Sunny Anderson

Categories main-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 15

2 slices white bread
3 canned pineapple rings, finely chopped, plus the juice from the can
1 tablespoon olive oil
1/2 cup finely chopped white onion
Kosher salt and freshly ground black pepper
1/2 teaspoon liquid smoke
2 pounds ground pork
1/2 cup canned green chiles
2 teaspoons adobo spice with pepper
1 large egg, beaten
1/2 cup salsa verde
1/2 cup finely chopped white onion
1/2 cup chopped fresh cilantro
1/4 cup salsa roja
Lime wedges, for serving

Steps:

For the loaf: Preheat the oven to 375 degrees F.
Put the bread in a bowl and add the pineapple juice. Let soak for about 10 minutes.
In a large pan over medium-high heat, add the olive oil. Add the onion, chopped pineapple, a pinch of salt and a few grinds of black pepper and cook a few minutes without stirring, allowing everything to sit in the pan to create a golden crust. Add the liquid smoke and stir to combine. Set aside until cool enough to handle.
In a large bowl, add the ground pork, green chiles, adobo spice, egg, soaked bread, a few grinds of black pepper and the pineapple and onion mixture. Mix to combine but don't overmix.
On a baking sheet lined with parchment paper, free-form a loaf (about 8 inches by 4 inches) from the mixture. Bake, uncovered, until the meatloaf is cooked through and browned, about 50 minutes.
For the topping: Spoon the salsa verde over the top of the meatloaf and gently tent with aluminum foil for 10 minutes. When ready to serve, top with the onion, cilantro and salsa roja, then slice and serve with a wedge of lime.