Burgers Al Pastor

Let's Mex it up!!! Day 1 of my Cinco de Mayo culinary offerings! These burgers are a fun take on the traditional Tijuana street tacos.
(serves 6)

6 dried guajillo chile peppers, stemmed and seeded
2 t. crumbled dried marjoram
2 t. crumbled dried oregano
2 cloves, garlic, peeled
1 small sweet* onion, chopped
1/2 cup sweetened pineapple juice
Kosher salt
Freshly ground pepper
2 lbs. ground pork
Veg. oil, for the baking sheets
1/2 pineapple, peeled, cored, and sliced into 1/3" rounds
1/3 cup mayo.
6 sesame hamburger buns
1 cup fresh cilantro

Soak the chiles in boiling water until softened, about 10 min. Drain and puree with the marjoram, oregano, garlic, 1/4 of the chopped onion, and the pineapple juice in a blender until smooth. Add 1&1/2 t. salt and 1/4 t. pepper. Blend to combine. Combine the pork and the marinade with a fork in a large bowl. Cover with plastic wrap and refrigerate for 30 mins. Preheat the broiler. Divide the pork mixture into 6 equal portions. Shape each portion into a 3/4" thick patty. Lightly oil a rimmed baking sheet; place the patties on the baking sheet and broil until slightly charred and cooked through, about 9 mins. per side. Transfer patties to a plate and cover with foil to keep warm. Let rest about 8 mins. Meanwhile, lightly oil another rimmed baking sheet, add the pineapple rings and broil until slightly charred, about 2 mins. per side. Spread about 1 t. mayo. ln the cut sides of each bun and broil them until the mayo. has melted, about 2 mins. Place the burgers on the bottom halves of the buns. Top with the pineapple, cilantro, the remaining chopped onion, and the bun tops.

"Saints are people through whom God's light shines."

Have FUN today!!!

Love,

Machete Milletti