Mexican Pork Burgers Recipes

Steps:

• Cut roast in half; place in a 4- or 5-qt. slow cooker. Top with enchilada sauce, green pepper, onion and garlic. Cover and cook on low for 8-10 hours or until meat is tender. , Remove roast; cool slightly. Skim fat from cooking juices. Remove meat from bone; discard bone. Shred pork with 2 forks and return to slow cooker., Stir in the cilantro, lime juice and lime zest; heat through. Serve with a slotted spoon on tortillas, if desired, with toppings of your choice.

Steps:

• Drain the soaked chiles and put them in a blender with the marjoram, oregano, garlic, 1/4 of the chopped onion and the pineapple juice and puree until smooth. Add the salt and pepper. Mix to combine.
• Put the pork in large bowl and pour the marinade on top. Using a fork, mix well. Cover with plastic wrap and refrigerate for 30 minutes.
• Heat a grill pan over medium-high heat.
• Divide the pork mixture into 8 equal portions. Shape each portion into a 1/2-inch thick patty.
• Oil the grill pan. Working in batches, grill the burgers until cooked through, 6 to 8 minutes per side. Transfer the burgers to a plate and cover with aluminum foil to keep warm. Let rest for about 8 minutes.
• Meanwhile, brush the grill pan with oil and grill the pineapple slices until golden brown, 2 minutes per side.
• Spread 1 teaspoon mayonnaise on the cut sides of each bun and warm on the grill pan about 2 minutes, cut-side down.
• Place a burgers onto the bottom half of the bun. Top with a slice of grilled pineapple, some cilantro and the remaining chopped onion. Cover with the bun tops and serve.

Steps:

• Preheat grill 5 minutes.
• Gently mix together ground pork and seasonings. Shape into burgers about 3/4 inch in thickness.
• Grill burgers 7-8 minutes. Serve on buns with your favorite condiments.