Al Pastor Smash Burgers with Grilled Pineapple

• •1.5 lb ground pork (80/20 blend)
• •2 tablespoon achiote paste
• •3 tablespoon pineapple juice
• •1 tablespoon apple cider vinegar or white vinegar
• •1 tablespoon guajillo chile powder or ancho chile powder
• •3 garlic cloves, finely grated or minced
• •1 teaspoon dried Mexican oregano
• •0.5 teaspoon ground cumin
• •1.5 teaspoon kosher salt
• •0.5 teaspoon freshly cracked black pepper
• •4 slice fresh pineapple, peeled, cored, and cut into 1/2-inch thick rings
• •4 oz Oaxaca cheese or Monterey Jack, shredded or sliced
• •4 brioche or potato burger buns, split
• •2 tablespoon unsalted butter, softened (for toasting buns)
• •0.5 cup mayonnaise
• •1 tablespoon chipotle peppers in adobo, finely minced
• •1 tablespoon fresh lime juice
• •0.5 cup white onion, finely diced
• •0.3 cup fresh cilantro leaves, finely chopped
• •1 tablespoon neutral cooking oil (such as avocado or canola)

Instructions

1. 1

   In a small bowl, whisk together the achiote paste, pineapple juice, vinegar, guajillo chile powder, minced garlic, Mexican oregano, cumin, 1 teaspoon of kosher salt, and black pepper until completely smooth.

2. 2

   Place the ground pork in a large bowl, pour the achiote mixture over it, and gently mix with your hands until evenly combined. Do not overwork the meat. Divide the mixture into 8 equal, loosely packed round balls (about 3 oz each). Keep chilled until ready to smash.

3. 3

   In a small bowl, stir together the mayonnaise, minced chipotle pepper in adobo, and fresh lime juice to create the chipotle crema. Set aside.

4. 4

   Heat a heavy cast-iron skillet, griddle, or outdoor grill over medium-high heat. Lightly brush the pineapple rings with oil and grill for 2 to 3 minutes per side until marked with distinct grill marks and caramelized. Remove and set aside.

5. 5

   Spread softened butter onto the cut sides of the burger buns. Toast on the hot griddle surface for 1 to 2 minutes until golden brown, then transfer to serving plates.

6. 6

   Increase griddle heat to high until lightly smoking. Lightly oil the surface. Place 2 to 4 pork balls onto the hot surface, leaving ample space between them.

7. 7

   Cover a pork ball with a square of parchment paper and press down firmly using a heavy burger press or stiff metal spatula until the patty is paper-thin with ragged, lacy edges. Repeat for the other patties. Season the tops with a pinch of the remaining kosher salt.

8. 8

   Sear undisturbed for 2 minutes until the edges are deeply browned, crispy, and sizzling. Flip each patty, immediately top with Oaxaca cheese, and cook for another 1 minute until the cheese melts and the pork is cooked through.

9. 9

   To assemble, spread chipotle crema on both the top and bottom buns. Stack two cheesy smashed al pastor patties onto each bottom bun, top with a warm grilled pineapple slice, a generous spoonful of diced white onion, and fresh chopped cilantro. Cap with the top bun and serve immediately.

Chef's Tips

• 💡Use parchment paper between your press and the meat to prevent the spiced pork from sticking when smashing.
• 💡Do not form tight, dense meatballs; loosely packed balls smash thinner and create far better lacy, crispy crusts.
• 💡If Oaxaca cheese is unavailable, Monterey Jack, Asadero, or Pepper Jack are excellent melting substitutes.