Categories: Mexican
Ingredients
- 6 dried guajillo chile peppers, stemmed and seeded
- 2 tsp crumbled dried marjoram
- 2 tsp crumbled dried oregano
- 2 garlic cloves, peeled
- 1 small white onion, chopped
- 1/2 cup sweetened pineapple juice
- Kosher salt and black pepper
- 2 lbs ground pork
- Vegetable oil, for the baking sheets
- 1/2 pineapple, peeled, cored and sliced into 1/4-inch-thick rounds
- 1/3 cup mayo
- 6 sesame hamburger buns
- 1 cup fresh cilantro
Directions
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Soak the chiles in boiling water until softened, about 10 minutes. 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 tsp salt and 1/4 tsp pepper. Blend to combine.
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Combine the pork and the marinade with a fork in a large bowl. Cover with plastic wrap and refrigerate for 30 minutes.
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Preheat the broiler. Divide the pork mixture into 6 equal portions. Shape each portion into a 3/4-inch-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 minutes per side. Transfer the burgers to a plate and cover with foil to keep warm. Let rest about 8 minutes.
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Meanwhile, lightly oil another rimmed baking sheet, add the pineapple and broil until slightly charred, about 2 minutes per side.
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Spread about 1 tsp mayo on the cut sides of each bun and broil them until the mayo has melted, about 2 minutes. Place the burgers on the bottom halves of the buns. Top with the pineapple, cilantro, the remaining chopped onion and the bun tops.