Al pastor bbq burger recipe
Al Pastor BBQ Burger⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
A new take on a old favorite. I came up with these for a camping trip and when I was grilling them about a hundred people came by to ask what smelled so good.
Ready in: 1 hour
- 4 California chili pods, stemmed and seeded
- 4 New Mexico chili pods, stemmed and seeded
- 2 Guajillo chili pods, stemmed and seeded
- 2 Ancho chili pods, stemmed and seeded
- 1 1/2 cups chopped sweet onion
- 6 garlic cloves, peeled
- 2 tablespoons ground mustard
- 1 tablespoon sea salt
- 1 tablespoon fresh ground black pepper
- 1/2 teaspoon ground cloves
- 3 tablespoon molasses
- 1/3 cup apple cider vinegar
- 2 cups Dole(R) pineapple/mango juice
- 1/2 cup pineapple juice
- 1/2 cup water
- For Rolls And Toppings:
- 12 Anaheim peppers, seeded, stemmed, and de-ribbed
- 12 pinapple rings
- 6 slices queso asadero
- 2 tablespoons olive oil
- 1/4 cup melted butter
- 6 challah rolls
- 1/4 cup paprika
- 1/4 cup New Mexico chilli powder
- 2 teaspoons Ancho chilli powder
- 1 tablespoon ground mustard
- 1/2 teaspoon fresh cracked black pepper
- 1/2 teaspoon ground coriander
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 1/4 cup dark brown sugar
- 1 pound ground brisket
- 1/2 pound ground chuck
- 1/2 pound ground pork sirloin
For Spice Rub:
Prep: 41 mins | Cook: 9 mins | Extra time: 10 mins, other
1. To make the BBQ sauce: combine all sauce ingredients in a food processor and pulse until well combined. Pour into a large saucepan, bring to a boil over medium heat, then reduce heat to low and simmer for 20 minutes.
2. Pour through 6 layers of cheese cloth, discard solids and return liquid to sauce pan. Bring to boil again over medium heat, turn down to low, and simmer until desired thickness is achieved.
– set aside
3. Preheat grill to Medium.
4. To make the toppings, toss Anaheim peppers with olive oil and baste pineapple rings with the BBQ sauce. Grill peppers and pineapple rings for 3 minutes on each side, then place in separate foil pouches and seal. Set aside.
5. Toast buns over the fire, and as they come off the grill, brush cut side of challah rolls with melted butter.
6. To make the spice rub, mix all rub ingredients together in a mixing bowl and set aside.
7. To make the patties, mix the ground pork, chuck, and brisket together with as little work as possible (the more you work it, the worse the final texture will be). Form into six 1/3 pound patties.
8. Coat patties with thick layer of the rub. Put the patties on grill and cook 3 minutes, then flip. Baste with the BBQ sauce and grill 3 more minutes, then flip again.
9. Top with the queso asadero slices and cover grill for 3 minutes. Remove from grill.
10. To assemble: place patties directly on bun, followed by 2 grilled Anaheim peppers and 2 grilled pineapple rings. Spread with a little more BBQ sauce, then cover with the top bun.
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