Burgers Al Pastor

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


2 small ripe avocados, chopped finely
3/4 cup cilantro, chopped
4 Tablespoons freshly squeezed lime juice
2 Tablespoons onion, minced
1 teaspoon salt
1/2 teaspoon cumin
2 pounds ground chuck
2 teaspoons salt
2 cloves garlic, minced
2 teaspoons achiote paste
1/3 cup crushed canned pineapple, drained
1/3 cup masa (corn flour)
4 ounces canned chipotle peppers in adobo sauce, chopped finely. 1 teaspoons cumin
1 teaspoons fresh oregano
2 T. Colavita Olive Oil
6 telera buns, split



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium heat.
To make the Avocado Cilantro Salsa, 
combine all of the ingredients in a bowl and set aside.
To make patties, mix the ground chuck with all ingredients thoroughly.
Form into 6 equal patties, handling lightly to avoid compacting. Brush the grill with oil.
Place the patties on the grill and cook for 4 minutes per side for medium.
In the last minute of cooking, place the split telera buns, cut side down on the grill rack and grill until lightly toasted.
To assemble the burgers, remove buns from the grill and place one pattie on each of the 6 bun bottoms.
Top each patty with 2 heaping tablespoons of Avocado-Cilantro Salsa.
Add bun tops and serve.