Al Pastor Burger with Roasted Tomatillo Salsa

By vealam

Ingredients

• For marinade:
• 2 pounds ground pork
• 1 dried ancho chile
• 1 dried guajillo chile
• 2 dried chile de arbol
• 1/4 yellow onion
• 1 chipotle pepper (from a can with adobo sauce)
• 1 teaspoon adobo sauce (from can)
• 1 tablespoon white vinegar
• 3 cloves garlic
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon oregano (preferably Mexicann
• 1/2 teaspoon paprika
• 2 1/2 teaspoons kosher salt
• 1/2 cup fresh pineapple, chopped
• 1/4 cup water
• For serving:
• Fresh pineapple slices
• Buns
• Roasted Tomatillo Salsa (we like this one from No Recipes, or use your favorite salsa verde)
• Sliced Avocado
• Cotija cheese or queso fresco
• Sour cream or Greek yogurt (optional)

Details

Servings 1
Adapted from noshon.it

Preparation

Step 1

First, make the marinade. Heat a cast iron or heavy-bottomed skillet over medium-high heat. Toast the dried chiles for 2-3 minutes per side until darkened and fragrant. Remove and allow to cool. In the same pan, add the yellow onion (with no oil) and toast until lightly charred on all sides. Remove and let cool.
Tear open the dried chiles and discard the seeds and stems. Cover with boiling water and allow to sit for 15 minutes.
In a blender, combine the onion, chipotle pepper, adobo sauce, vinegar, garlic, cinnamon, oregano, paprika, salt, pineapple, and water. Add the chiles, remembering to save the soaking liquid. Blend until a thick paste forms, adding the reserved chile soaking liquid 1 tablespoon at a time to loosen as needed.
Mix approximately 2/3 cup of the marinade with the ground pork and refrigerate at least 2 hours and up to overnight (it’s better overnight).
Form the pork into 4 to 6 patties. Cook on either side for 4-6 minutes on the grill or in a cast-iron skillet until cooked through. The patties are quite delicate so be careful. Grill or sear pineapple until lightly charred, then chop into small pieces.
To serve, top each burger with charred pineapple, salsa verde, avocado, cotija cheese, and a drizzle of sour cream or greek yogurt if desired.