| Level: | Easy |
| Total: | 1 hr 13 min |
| Prep: | 15 min |
| Inactive: | 38 min |
| Cook: | 20 min |
| Yield: | 8 servings |
Ingredients
- 6 dried guajillo chiles, stemmed, seeded and soaked
- 2 teaspoons crumbled dried marjoram
- 2 teaspoons crumbled dried oregano
- 2 cloves garlic, peeled
- 1 small white onion, chopped, divided
- 1/2 cup sweetened pineapple juice
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 2 pounds extra-lean ground pork
- Vegetable oil
- 1 pineapple, peeled, cored and sliced into 1/2-inch thick rounds
- 1/2 cup mayonnaise
- 8 sesame seed hamburger buns
- 1 cup fresh cilantro leaves
Instructions
- Drain the soaked chiles and put them in a blender with the marjoram, oregano, garlic, 1/4 of the chopped onion and the pineapple juice and puree until smooth. Add the salt and pepper. Mix to combine.
- Put the pork in large bowl and pour the marinade on top. Using a fork, mix well. Cover with plastic wrap and refrigerate for 30 minutes.
- Heat a grill pan over medium-high heat.
- Divide the pork mixture into 8 equal portions. Shape each portion into a 1/2-inch thick patty.
- Oil the grill pan. Working in batches, grill the burgers until cooked through, 6 to 8 minutes per side. Transfer the burgers to a plate and cover with aluminum foil to keep warm. Let rest for about 8 minutes.
- Meanwhile, brush the grill pan with oil and grill the pineapple slices until golden brown, 2 minutes per side.
- Spread 1 teaspoon mayonnaise on the cut sides of each bun and warm on the grill pan about 2 minutes, cut-side down.
- Place a burgers onto the bottom half of the bun. Top with a slice of grilled pineapple, some cilantro and the remaining chopped onion. Cover with the bun tops and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 625 |
| Total Fat | 41 g |
| Saturated Fat | 11 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 3 g |
| Sugar | 16 g |
| Protein | 24 g |
| Cholesterol | 87 mg |
| Sodium | 651 mg |
Reviews
Between this recipe and her refried bean recipe, these are two staples in our house. These burgers are delicious!
Absolutely delicious! I have a photo I would love to share! How can I do so!?
This was so delicious and so easy…must have with the cilantro fries!
Loved this recipe!! Chef Marcela never disappoints. ~ Made this for some afternoon guests with sweet potato fries and pineapple & tequilla cocktails. Perfecto!
I made this recipe for a Super Bowl Party and made the pattys for sliders. I used 3 pounds of ground pork and used maybe 3/4 of the marinade. I let the meat marinade for about 30 minutes before making the pattys. I cooked them on my food network indoor griddle. The mixture was very sticky but I let them cook about 2-3 minutes before turning them. They did not come apart. I also used canned pineapple slices which I cooked on the griddle, cut them in half and placed on each slider. Everyone raved about them – thought I would have left overs, but the were gone! I think the cilantro leaves made them!
if i could rate this less than one star, i would! The “burger” turned into a sloppy joe and i used lean ground pork. the taste was not good, and i ended up throwing it away. thank goodness it wasn’t an expensive recipe. never watching marcela again!
P.S. I’m a pastry chef, so i know what i’m doing!
P.S. I’m a pastry chef, so i know what i’m doing!
Added crushed tortillas to hold it together and served with Pico.Good stuff
Love this recipe. However we did this with fresh london broil ground it up as we have all the equipement to to that. Made our own burger that were insane good! We found that if you left them to sit over night they hold there shape better on the grill. Love the Grilled Pineapple with Fresh Cilantro. To make on lighter side I use instead of Hamburger buns use Sandwihich thins mutigrain whole wheat at 90 cals each. I do weight watcher so have to be aware of my points. Still to die for good!
Two words. Awe…Some. Really, really good. They do taste like Al Pastor, which is surprising given the few ingredients it takes to make the marinade for the meat. I’m not a fan of sweet/savory, but the pineapple here is a must because the bit of tart/sweet combines with the spices in the meat really well. I made half the recipe, so I didn’t want to turn the grill on for just a few patties. Instead I pan friend the burgers and the pineapple in the same skillet. The meat is very soft and wet, so I made 4 meatballs and flattened them once in the skillet. I did not move them until the edges looked done, then carefully flipped them over and left them alone until the other side was done and they seemed to hold up pretty well that way. This is a winner and I’ll be making the full recipe next time for sure!
GOOD FLAVOR BUT THE FELL APART:( NEXT TIME I WILL USE A BINDER OR LESS OF THE SAUCE?