RECIPES: Recipe Details
Burger Al Pastor
This burger was inspired by my frequent business trips to Mexico City. On just about every street corner in Mexico City, you will find "Tacos Al Pastor" which are tacos made of marinated pork on a corn tortilla with a multitude of toppings to choose from. My favorite toppings include pineapple, cilantro and onion. As soon as I return home I begin to crave this Mexican treat, so I have recreated my own version with an American spin. I hope you enjoy this unique blend of flavors as much as I do!
Ã¢â‚¬Â¢ 2 Dried Ancho Chiles
Ã¢â‚¬Â¢ 3 Canned Chipotle Chiles in Adobo Sauce
Ã¢â‚¬Â¢ 2 Garlic Cloves
Ã¢â‚¬Â¢ 2 Tbsp. Rice Wine Vinegar
Ã¢â‚¬Â¢ 1 tsp. cumin seeds
Ã¢â‚¬Â¢ 1 tsp. Coriander Seeds
Ã¢â‚¬Â¢ 1 tsp. ground cinnamon
Ã¢â‚¬Â¢ 1 tsp. salt
Ã¢â‚¬Â¢ juice of one (1) lime
Ã¢â‚¬Â¢ 1 lb. ground chuck, 80% lean, 20% fat
Ã¢â‚¬Â¢2 cups fresh Pineapple Diced
Ã¢â‚¬Â¢3/4 cup Cilantro finely chopped
Ã¢â‚¬Â¢3/4 cup red onion diced
Ã¢â‚¬Â¢Juice of one lime
Ã¢â‚¬Â¢1/2 tsp. salt
Ã¢â‚¬Â¢Vegetable oil for grill rack to prevent sticking
Ã¢â‚¬Â¢6 slices Queso Oaxaca or Queso Campesino (Both Authentic Mexican Cheeses that can be found at most local Grocery Stores)
Ã¢â‚¬Â¢1 loaf Ciabbatta Bread, cut in half lengthwise and then cut in 6 cross sections, forming 6 Ã¢â‚¬Å“bunsÃ¢â‚¬Â.
Ã¢â‚¬Â¢2 Tbsp. Butter, Softened
Preheat Gas grill to medium-high heat
To make the patties, soak the dried ancho chiles in warm water for 30 minutes to re-hydrate them. Once they are re-hydrated, remove them from the water and cut open from top to bottom. Remove all of the seeds and the stem. Combine the Ancho chiles, chipotle chiles garlic cloves, rice wine vinegar, cumin seeds, coriander seeds, cinnamon, salt and lime juice into a food processor and process until it forms a thick paste. Combine the paste and the ground chuck in a large mixing bowl and mix thoroughly until all of the paste has been incorporated. Divide the mixture into six (6) equal portions and form the portions into patties that will fit the bread.
To make the salsa topping, combine the diced pineapple, cilantro, onion, lime juice and salt in a mixing bowl and mix thoroughly. Place in refrigerator to marinate until burgers are ready for assembly.
Brush the grill rack with the vegetable oil. Place the patties on the rack, cover and grill 4-5 minutes on the first side. Turn the patties and grill an additional 3-4 minutes. During the final 2-3 minutes of grilling, place one slice of cheese on each patty, close the grill cover and melt. At the same time the cheese is placed on the patties, take the six sections of bread and spread the butter on the cut sides, top and bottom and place the bread, butter side down, on the grill but not directly over the flame. Toast the bread lightly, approximately 1-2minutes. Both the cheese melting process and the bread toasting should finish up at approximately the same time.
Remove the patties and the bread from the grill, place them on a plate and prepare to assemble.
To assemble the burgers, place a patty on each of the buttered bread bottoms. Spoon a generous amount of salsa on top of the patty. Add the bread tops and serve.
Makes 6 Burgers
I have found that this burger should be served with a Sutter Home 2001 Cabernet