Al pastor is one of Mexico City's defining street foods — pork marinated in dried chiles, achiote, and pineapple, traditionally stacked on a vertical spit and shaved off in thin, crispy-edged slices. This burger translates those same flavors into a ground pork patty, keeping the signature combination of citrus, warm chile, and grilled pineapple that makes al pastor instantly recognizable. The marinade-turned-seasoning includes orange juice and grated ginger alongside guajillo chile powder and achiote paste, mixed straight into the ground pork rather than used as a soak, since a burger patty doesn't have the marinating time a whole cut of meat does. A slice of pineapple, seared hard on the same grill or pan until caramelized, sits right on top, echoing the pineapple that traditionally tops the spit. It is not a traditional dish in itself, but a format Mexican taquerias and home cooks alike have embraced, translating al pastor's flavor profile into whatever vessel is convenient, burger included.
Serves 2
In a bowl, combine ground pork, achiote paste, orange juice, ginger, chile powder, garlic, and salt. Mix gently with your hands just until combined — overworking makes the patties tough.
Divide into 4 portions and shape into patties slightly wider than the buns, since they will shrink as they cook.
Heat a grill pan or skillet over medium-high heat. Sear pineapple rings 2-3 minutes per side until deeply caramelized with grill marks. Set aside.
In the same pan, cook the pork patties 4-5 minutes per side until well-browned and cooked through to 160°F (71°C) internal temperature.
Lightly toast the cut sides of the buns in the same pan for the last minute of cooking.
Spread salsa verde or mayo on the bottom bun, add the patty, top with a seared pineapple ring, shredded onion, and cilantro, then close with the top bun.
Mix the seasoning into the pork gently and briefly — overmixing ground meat compresses it and makes for a dense, tough burger.
Sear the pineapple until it actually caramelizes with real color; a pale pineapple ring adds little flavor.
Cook the patties to an internal temperature of 160°F (71°C) since this is ground pork, which needs to be fully cooked through.
Use ground beef instead of pork for a different but still al-pastor-inspired flavor.
Add a slice of melted queso Oaxaca on the patty in the last minute of cooking.
Top with thin slices of raw jalapeño for extra heat.
Refrigerate cooked patties up to 3 days in an airtight container. Reheat in a skillet over medium heat until warmed through; assemble fresh rather than storing built burgers.
Al pastor developed in central Mexico in the mid-20th century, adapted from Lebanese immigrants' shawarma technique and reimagined with local chiles, achiote, and pineapple — now one of the most iconic taco styles in Mexico City.
Look for it in the international aisle of most grocery stores or Latin markets, usually sold in small brick-shaped blocks.
Fresh sears better and holds together, but well-drained canned rings work if that's what you have.
A regular heavy skillet works fine for both the pineapple and the patties — you'll just miss the grill marks, not the flavor.
Per serving (320g / 11.3 oz) · 2 servings total
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