Al Pastor Burgers
Al Pastor Burgers
Al pastor burgers aren’t on every backyard menu, which is exactly why you should be making them.
The conversation-starter on our game day recipes table.
The patty is a half-pork, half-beef blend. Ground pork keeps the burger moist under high grill heat; ground beef gives you the crust and the char. Mixed together with pineapple juice, jalapeño, minced garlic, cilantro, and Spanglish Asadero Al Pastor Seasoning, the whole blend is seasoned through, not just on the surface.
Al pastor seasoning is the whole idea here. The al pastor blend, ancho chili, garlic, cumin, a hint of pineapple, is the difference between a burger that could come from anywhere and one with a clear point of view. Mix it into the meat. You’ll taste it in every bite.
The grill runs hot at 400°F. Pineapple slices go on first, 1-2 minutes per side until caramelized with grill marks. Pull them off, then lay the patties on the grates. Four to five minutes per side until the crust sets and the internal temp hits 160°F. Brioche buns go cut-side down for 30-60 seconds. The build: crema on the bottom bun, spinach, patty, grilled pineapple, a second dollop of crema, top bun.
The grilled pineapple and Mexicana crema aren’t optional garnish, they’re structural. The pineapple char cuts the jalapeño heat; the crema cools the whole stack down.
Thirty-five minutes total. Minimal prep. Real grill char.
This one works as a weeknight dinner or a summer cookout centerpiece. The recipe doubles cleanly, keep the components separate and let people build their own.
Flavor First.
Al Pastor Burgers
Ingredients
Equipment
Method
- In a large bowl, combine ground pork, ground beef, minced onion, garlic, cilantro, jalapeño, pineapple juice, and Spanglish Asadero Al Pastor Seasoning.
- Mix gently until evenly incorporated — don’t overwork the meat or the patties will be dense.
- Divide into 4 equal portions and form into ¾-inch thick patties. Press a shallow dimple in the center of each patty to help them cook flat.
- Refrigerate patties for 10 minutes while the grill preheats.
- Preheat grill to medium-high heat (400°F).
- Place pineapple slices on the grill. Cook 1–2 minutes per side until caramelized with grill marks. Remove and set aside.
- Place patties on the hot grill. Cook 4–5 minutes per side without pressing — let the grill work. Cook until internal temperature reaches 160°F.
- Remove patties from the grill and let rest 3–5 minutes.
- While patties rest, lightly butter the brioche buns. Toast cut-side down on the grill for 30–60 seconds until golden.
- To assemble: spread Mexicana crema on the bottom bun. Layer fresh spinach, grilled patty, a grilled pineapple slice, and the top bun. Serve immediately.
Nutrition
Notes
- Season Through, Not On Top — Mix the Spanglish Asadero Al Pastor Seasoning directly into the patty blend. Surface seasoning only hits the crust; incorporating it into the meat hits every bite.
- Chill the Patties Before Grilling — After forming, refrigerate for 10 minutes. This firms up the fat, keeps the patties intact on the grates, and holds the ¾-inch thickness through the cook.
- Get the Grill to Temperature First — 400°F before anything goes on. A grill that’s not up to heat steams the meat instead of searing it — you lose the crust and the color.
- Pineapple Goes On First — Grill the slices before the patties while the grates are at peak heat. One to two minutes per side. Pull them before they go soft.
- Use a Thermometer, Not the Timer — Internal temperature of 160°F is the target. Patty thickness and grill hot spots vary. An instant-read thermometer is the only reliable way to know.
- Rest Before You Build — Three to five minutes off the grill before assembly. That rest keeps the juices in the patty, not pooling out onto the bun.
- Serve immediately after assembly — the brioche bun is best warm and freshly toasted. Fries or a simple coleslaw cut through the richness of the pork-beef blend.
- Roasted or grilled corn is the natural partner here. Elote-style — cotija, chili powder, lime — works especially well against the al pastor flavors.
- Running these at a cookout? Keep the grilled patties, pineapple slices, toasted buns, and crema in separate stations and let people build their own. Less assembly pressure, and everyone gets the crema-to-pineapple ratio they actually want.
- Cooked patties keep in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat — add a splash of water and cover to retain moisture. High heat dries the meat and fades the seasoning.
- Keep the toppings separate. Grilled pineapple reheats fine. Crema and spinach go on fresh after. Assembled burgers don’t hold — the bun goes soggy fast.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Can I use a different seasoning if I don’t have Spanglish Asadero Al Pastor Seasoning?
Yes, the substitution note in the ingredients section gives you an exact blend using pantry staples: ancho chili powder, garlic powder, cumin, oregano, cinnamon, salt, and pineapple juice. It hits the core al pastor flavor profile. If you can source Spanglish Asadero Al Pastor Seasoning locally or online, it’s worth having on hand for this and similar recipes.
What’s the pork-to-beef ratio and can I change it?
The recipe uses 1 lb ground pork to ½ lb ground beef, 2:1 pork-dominant. The pork adds moisture and carries the al pastor seasoning well; the beef gives you better browning and structure. All-beef works, but the patty firms up more and loses some richness. All-pork works too, just watch the internal temp carefully.
Does the pineapple need to be fresh or can I use canned?
Fresh pineapple holds up on the grill and caramelizes clean. Canned works, drain it thoroughly and pat it dry before it hits the grates. Excess moisture creates steam, kills the grill marks, and turns the slices soft.
Can I cook this on a stovetop if I don’t have an outdoor grill?
A cast iron grill pan over high heat gives you similar char and grill marks. Get the pan very hot before the food goes on and make sure your kitchen is ventilated. Cook times are similar; use the same 160°F internal temperature target.
Can I cook the patties from frozen?
Thaw completely before grilling. Frozen meat cooks unevenly, the outside overcooks before the center reaches temperature. If you’re short on time, thaw under cold running water for 30-60 minutes.
More like this: Burger & Slider Recipes · Grilling Recipes
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