B.C. (before children and most certainly before Covid), in my not so distant youth, I used to do things other than chase my tiny human around the house all day, pants around her ankles, while trying to teach her the importance of good hygiene after using the potty. All this extra family time at home has me thinking about my prior life where I would do things like wander the streets of San Francisco, go to art openings, bars, and get late night burritos in the Mission District. Where the smell of bacon wrapped hot dogs and grilled onions sizzling on a griddle out of the back of someone’s car filled the air, and hipsters and taquerías were on every corner. I had my list of favorite late night haunts, but there was only one place to get al pastor- a Mexican sweet and spicy spit-fired pork, and that was Taquería El Farolito. The lines were always long, especially after midnight, but the wait was always, ALWAYS worth it. Sober or drunk, their al pastor was hands down, the best.

These al pastor burgers have all the big bold flavors of my favorite Mexican taco meat that you can make with minimal pantry ingredients from the comfort of your own home. Which, let’s be honest, is how we’re all celebrating Cinco de Mayo this year. Charred pineapple, onion, garlic, and a blend of guajillo and ancho chiles make up a sweet and spicy paste that flavors the ground pork patties. Once cooked to perfection, the burgers are topped with a garlicky cilantro mayo, zippy cabbage slaw, creamy avocado, and pickled jalapeños for some extra kick. Juicy and delicious, these al pastor burgers are the burger-taco hybrid of my nostalgic dreams.

Happy Cinco de Mayo!

Al Pastor Burger

Ingredients:

8 oz sliced pineapple rings

1 small onion, halved with the skin on

3 cloves garlic

2 Tbsp guajillo chile powder

1 tsp ancho chile powder

1/2 tsp ground Mexican oregano

3 tsp + 1 pinch kosher salt

1 Tbsp distilled white vinegar

2 Tbsp canola oil

1 tsp agave nectar

1 lb ground pork

3/4 C cilantro stems, packed

1/2 C mayo

4 Tbsp + 1 tsp lime juice

3 C green cabbage, shredded

4 hamburger buns

1 avocado, sliced

pickled jalapeños

Place pineapple rings and onion cut side down, on a baking sheet or oven safe pan and broil on high for 7-10 minutes until the pineapple and onion are charred in places. When the onion is cool enough to handle, peel the outer layer of skin off, and trim the ends. Set half the pineapple and onion aside, and finely chop the rest.

In a food processor combine half the onion, half the pineapple, 2 cloves of garlic, guajillo chile powder, ancho chile powder, oregano, 1 tsp salt, vinegar, canola oil, and agave nectar. Blend until the mixture is smooth. Transfer chili paste to a sealable container.

In a large bowl combine the ground pork, chopped pineapple and onion, 1 tsp salt, a few grinds of pepper, and 3 Tbsp of the chili paste. Mix until everything is thoroughly combined and form meat into 4 patties. Set aside to rest at room temperature for 30 minutes until it is time to cook them.

In a food processor combine cilantro stems, mayo, 1 clove of garlic, a pinch of salt, and 1 tsp lime juice. Blend until smooth.

In a large bowl combine sliced cabbage 1 tsp salt, and 4 Tbsp lime juice. Stir to combine and let sit at room temperature for 15-20 minutes, stirring occasionally.

Heat a large nonstick frying pan over medium heat. Fry the burgers for 5 minutes per side, or until they reach an internal temperature of 160 degrees.

Serve on a toasted hamburger bun slathered in the cilantro mayo and topped with a heaping pile of slaw, avocado slices, and pickled jalapeños.