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.