Emmy Award-winning chef James Tahhan of Telemundo’s “Un Nuevo Dia!” stops by to share a pork-and-pineapple burger recipe from his book The Homemade Chef. Chef James says that this innovative recipe was inspired by Mexican tacos al pastor.
- 4 guajillo chiles, rehydrated in water
- 1 tablespoon oregano
- 2 cloves garlic, minced
- ½ onion, finely chopped
- ½ cup pineapple juice
- 1 pound ground pork
- 4 slices pineapple
- 6 tablespoons mayonnaise
- 4 hamburger rolls
- Cilantro, chopped
Preheat an oiled pan or a grill over medium to high heat.
To make the al pastor sauce, in a blender, mix the chiles, oregano, garlic, salt, pepper, onion, and pineapple juice for 1 minute. Pour the sauce in a bowl together with the ground pork.
With your hands, combine the meat and sauce. To make the patties, roll ¼ of the seasoned ground meat into a ball and lightly press it between your hands or on a flat surface. Repeat with the rest of the meat mixture until you have 4 patties.
Cook the patties on a grill or in a pan for 4 minutes on each side. Remove the patties and let them rest on a plate.
In the same pan or grill, brown the pineapple slices over medium heat for 5 minutes on each side.
Spread the mayonnaise on the inside of each bun, add the patty, then the pineapple and sprinkle with the cilantro. Top with the other half of the bun and serve.
Excerpt from The Homemade Chef: Ordinary Ingredients for Extraordinary Food by James Tahhan. Copyright © 2016 by James Tahhan. Used with permission by Celebra. All rights reserved.