Mexican Al Pastor Burgers

In continuing with Hispanic Heritage Month, I found this unique burger recipe.  Blogger Malcolm from Cooking and Eating From Away created an al pastor burger topped with pineapple salsa and guacamole.  Al pastor is heavily spiced pork accented with pineapple usually eaten in the form of tacos.  This burger is spicy, sweet, and rich.  I can't wait to try this recipe!

Hamburgers al Pastor
Makes about 8 burgers
Recipe from Cooking and Eating From Away
 

Ingredients:

• 2 lb boneless pork shoulder roast, cut into 1-inch chunks
• 2 large dried ancho chiles, stems and seed removed
• 1 teaspoon cinnamon
• 1 teaspoon oregano
• 1 teaspoon crushed whole black pepper
• 1 teaspoon ground sea salt
• 1 teaspoon onion powder
• 6 cloves of garlic, crushed
• 1 1/2 teaspoons of achiote
• 1 lime
• Classic Guacamole (recipe follows)
• Pineapple & Jalapeno Salsa (recipe follows)
• 8 hamburger buns
• 4 tablespoons butter

Method:

1. In a small saucepan, cover dried chiles with water and bring to a boil. When the chiles soften, use a fork to transfer them to the bowl of a food processor, and pulse with cinnamon, oregano, black pepper, salt, onion powder, garlic, and achiote until smooth. If mixture is too dry, add some of the liquid from the ancho chile pan. Cover cubed pork with the mixture, toss until all pieces are coated in the marinade, cover, and chill in the refrigerator for at least three hours, or overnight.
2. Chill meat grinder, blades, all bowls, and the cubed pork mixture for 10-15 minutes before grinding. Grind meat using the coarse blade into a chilled bowl. Press ground pork into 4-ounce patties, and cook in a large, hot frying pan, covered, over medium heat, flipping occasionally. Outsides of burgers will char slightly; cook until well done, about 4 minutes per side.
3. Butter insides of each split hamburger bun, and toast face-down in a separate frying pan. To assemble the burgers, spread bottom half of buns with 1-2 tablespoons of Classic Guacamole, place the pastor burger patty, and then top with the Pineapple & Jalapeno Salsa.

Classic Guacamole

Ingredients:

• 2 large, ripe avocados, pitted and peeled
• 1 tomato, seeded and chopped
• 1/2 red onion, minced
• 1/2 jalapeno, stemmed, seeded, and chopped
  (Omit jalapeno if using guacamole as part of burger recipe, above, since the pineapple salsa already contains jalapeno)
• 2 tablespoons cilantro leaves, finely chopped
• Juice from 1/2 a lime
• Coarse salt and freshly ground pepper, to taste

Method:

Combine all ingredients in a medium bowl, and mash with a fork until avocados are smooth. Serve with tortilla chips. To store, place plastic wrap directly on surface of leftover guacamole to prevent air from getting to the avocado.

Pineapple & Jalapeno Salsa

Ingredients:

• 1/2 large pineapple, skinned, cored, and finely chopped
• 1 red bell pepper, stemmed, seeded, and finely chopped
• 2 medium jalapenos, stemmed, seeded, and finely chopped
• 1/2 cup cilantro, finely chopped
• 1 tablespoon light brown sugar
• Juice from 2 small limes
• Salt and pepper, to taste

Method:

Combine all ingredients in medium bowl, and chill, covered, for at least one hour before serving.