Burgers Al Pastor with Cilantro Fries

I definitely made these last weekend with the intention of posting them, but then time got away from me.  The burger was pretty delicious, but I think I'd like to add some more toppings next time.  Cilantro fries were pretty much the best fries I've ever had, of course I used some extra garlic so they might better be called cilantro-garlic fries.

Burgers Al Pastor

• 3 dried guajillo chiles, stemmed, seeded, and soaked (you can sub other dried chiles if necessary)
• 1 teaspoon dried majoram
• 1 teaspoon dried oregano
• 1 clove garlic peeled
• 1/4 white onion, chopped
• 1/4 cup of pineapple juice (sweetened)
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 pound lean ground beef (pork would be more traditional)
• 1/2 inch pineapple slices (fresh is best, canned is okay)
• 4 hamburger buns
• 1/2 cup fresh cilantro leaves
• mayonaise
• sliced onion

Drain the soaked chiles and put them in a blender with the majoram, oregano, garlic, onion, and pineapple juice and puree until smooth.  Add the salt and pepper, mixing to combine.

Put the meat into a large bowl and pour the marinade on top.  Mix well using a fork.  Cover with plastic wrap and put in fridge for 30 minutes.

Heat a grill pan over medium high heat.  Divide meat into 4 equal portions and shape into 1/2 inch thick patties.

Oil the grill pan and work in batches until cooked through (6 to 8 minutes per side).  Set aside and grill pineapple slices (about 2 minutes each side).

Toast hamburger buns and spread mayonaise on them.  Use onion and cilantro leaves to top the burger.

Cilantro Fries

• Nonstick cooking spray
• 1 bunch cilantro
• 2 cloves garlic
• 1 bag frozen potato wedges (preferably organic)
• 2 tablespoons olive oil
• 2 teaspoon salt

Preheat oven to 450.  Grease a baking sheet with nonstick spray.

In a food processor combine garlic, cilantro, salt, and oil.  Stir in frozen fries coating evenly.  Spread the fries across the prepared baking sheet and bake for 20-25 minutes, flipping the potatoes half way through.  Enjoy!

recipes courtesy of marcela valladolid