Al Pastor Burgers (both Meat & Vegan options)

I have been making the pork version of these Al Pastor Burgers for about a decade.  I absolutely love them on a grill outside in the summer, but they work all year long.  For my birthday, yesterday, I really wanted to try to make them with Impossible Meat, because I’ve slowly been taking a step back from a lot of meat in the past few years.  You know what?  They were awesome!  I really couldn’t tell the difference, especially since the marinade is so flavorful.  The textures and melding flavors of these burgers are so perfect, it’s ridiculous.  I served these with with some Garlic Cilantro French Fries last night.  Pretty dope little birthday dinner if I do say so myself!  

INGREDIENTS

*The Al Pastor Burger pictured is made with Impossible Meat. I ate this burger last night while watching the newest season of Cobra Kai. It was a perfect birthday.

6 dried guajillo chile peppers, stemmed and seeded**
2 tsp crumbled dried marjoram
2 tsp crumbled dried oregano
2 cloves garlic, peeled
1 small white onion, chopped
1/2 cup sweetened pineapple juice
Kosher salt and freshly ground pepper
2 pounds ground pork (VEGAN: 2 pkgs Impossible meat)
Vegetable oil
1/2 pineapple, peeled, cored and sliced into 1/4-inch-thick rounds
1/3 cup mayonnaise (VEGAN: Vegegaise or vegan mayo of your choosing)
6 sesame hamburger buns
1 cup fresh cilantro

DIRECTIONS

• Soak the chiles in boiling water until softened, about 10 minutes. Drain and puree with the marjoram, oregano, garlic, one-quarter of the chopped onion and the pineapple juice in a blender until smooth. Add 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Blend to combine.

• Combine the pork (VEGAN: or Impossible Meat) and the marinade with a fork in a large bowl. Cover with plastic wrap and refrigerate for 30 minutes.

• 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.

• (VEGAN: on a hot skillet, place formed patties on medium heat and let sit 3-5 minutes on each side so when you flip them, they won’t break.  This may take one tester to figure out what works for you).

• Meanwhile, lightly oil a grill pan and turn to medium high heat until oil shimmers.  dd the pineapple and sear for 3-5 minutes on each side until you get some really pretty grill marks.  *you may also broil these if you like by lightly oiling a rimmed baking sheet, add the pineapple and broil until slightly charred, about 2 minutes per side.

• Spread about 1 teaspoon mayonnaise (VEGAN: or Vegenaise) on the cut sides of each bun and broil them until the mayonnaise 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.

**For those of you near Milford, Michigan: Colasanti’s Market carried guajillo chiles. Anywhere else, you can actually buy them online HERE.