Al Pastor-Style Pineapple Burger

About This Recipe

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.

Ingredients

Serves 2

• 700 gground pork
• 2 tbspachiote paste
• 2 tbsporange juice
• 1 tbspfresh ginger(grated)
• 1 tspguajillo chile powder
• 2 clovesgarlic(minced)
• 1 tspfine sea salt
• 4fresh pineapple rings
• 4burger buns
• 0.5 cupshredded white onion
• 0.25 cupfresh cilantro(chopped)
• 0.25 cupsalsa verde or mayo(for spreading)

Instructions

1. 1

   Season the pork

   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.

2. 2

   Shape the patties

   Divide into 4 portions and shape into patties slightly wider than the buns, since they will shrink as they cook.

3. 3

   Sear the pineapple

   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.

4. 4

   Cook the patties

   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.

5. 5

   Toast the buns

   Lightly toast the cut sides of the buns in the same pan for the last minute of cooking.

6. 6

   Assemble

   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.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions