Al Pastor Smash Burgers with Grilled Pineapple
Juicy, crispy-edged pork smash burgers infused with vibrant al pastor adobo seasoning, melted Oaxaca cheese, and caramelized grilled pineapple slices on toasted brioche buns.
Ingredients
- •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
- •0.25 cup fresh cilantro leaves, finely chopped
- •1 tablespoon neutral cooking oil (such as avocado or canola)
Instructions
- 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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Recipe from TheCookbook.ai
Created by Basil Roux