RECIPES: Recipe Details
Burgers Al Pastor
The flavors of my favorite "tacos al pastor" were the inspiration for this burger. The combination of smokey chipotle peppers, sweet pineapple and a hint of corn make these burgers irrisistable. The aromas that waft as these burgers are grilled will make you believe you are walking the streets of Mexico. Your neighbors will come running. Mine did.
AVOCADO - CILANTRO SALSA:
2 small ripe avocados, chopped finely
3/4 cup cilantro, chopped
4 Tablespoons freshly squeezed lime juice
2 Tablespoons onion, minced
1 teaspoon salt
1/2 teaspoon cumin
2 pounds ground chuck
2 teaspoons salt
2 cloves garlic, minced
2 teaspoons achiote paste
1/3 cup crushed canned pineapple, drained
1/3 cup masa (corn flour)
4 ounces canned chipotle peppers in adobo sauce, chopped finely. 1 teaspoons cumin
1 teaspoons fresh oregano
2 T. Colavita Olive Oil
6 telera buns, split
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium heat.
To make the Avocado Cilantro Salsa,
combine all of the ingredients in a bowl and set aside.
To make patties, mix the ground chuck with all ingredients thoroughly.
Form into 6 equal patties, handling lightly to avoid compacting. Brush the grill with oil.
Place the patties on the grill and cook for 4 minutes per side for medium.
In the last minute of cooking, place the split telera buns, cut side down on the grill rack and grill until lightly toasted.
To assemble the burgers, remove buns from the grill and place one pattie on each of the 6 bun bottoms.
Top each patty with 2 heaping tablespoons of Avocado-Cilantro Salsa.
Add bun tops and serve.
Achiote paste, chipotle peppers in adobo sauce and telera buns are all available in most supermarkets nationwide, but can also be found in Latin grocery stores. It is my understanding that the same ingredient can be used more than one time in different parts of the recipe and only count as one. Thanks for considering my entry.