Recipe courtesy of Marcela Valladolid
From:
Food Network Magazine
Burgers al Pastor
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- Level: Easy
- Total: 1 hr 15 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 702
- Total Fat
- 48 g
- Saturated Fat
- 14 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 3 g
- Sugar
- 13 g
- Protein
- 31 g
- Cholesterol
- 114 mg
- Sodium
- 753 mg
"These burgers are a fun take on the traditional street taco I grew up eating in Tijuana," says Marcela.
- Level: Easy
- Total: 1 hr 15 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 702
- Total Fat
- 48 g
- Saturated Fat
- 14 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 3 g
- Sugar
- 13 g
- Protein
- 31 g
- Cholesterol
- 114 mg
- Sodium
- 753 mg
Ingredients
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.
