Cuban Guys in Hialeah


Pastor Burger Recipe from Mexico City

Pastor Burger

Sometimes really cool things fall into my lap like this recipe for the Pastor Burger which was featured at the 2015 Amstel Light Burger Bash recently.

Chef Edgar Kano, the Executive Chef at the Four Seasons in Mexico Season explains, “The idea was inspired by Mexico City’s Street Food, together with the chef from “La Unica” Restaurant, David Hernandez. We developed a hamburger that embodies the aromas, colors and fun of Mexico´s Street Food.

The recipe is for someone with an advanced skill set in the kitchen. It does sound and look great which is reason enough to give it a try.

Habanero Marinated Red Onion:

Yields 4 portions

  • 3 tbsp julienned red medium onion
  • 2 tbsp white distilled vinegar
  • 1 juice from key lime
  • oregano, dry to taste
  • 4 jamaica (hybiscus flower, dry)
  • .25 tsp orange habanero chili


  1. Rinse the hibiscus flower in purified water, boil with as little water as possible.
  2. Strain and save liquid. Cool down.
  3. Remove the seeds from the habanero chilies, puree or blend with some vinegar. save.
  4. Mix vinegar, hibiscus liquid, chili paste, oregano and red onion. Marinate for 24 hours.
  5. Add key lime juice to balance acidity. Season with salt and pepper.

Morita Chili Aioli:

Yields 4 portions

  • 1 dry morita chili or 2 if you like it spicy
  • .5 garlic clove
  • 1 tsp white onion
  • 2 tbsp roma tomato
  • 1 key lime
  • 1 tbsp mccormick mayonnaise


  1. Char the morita chili, boil with little water. Save.
  2. In a Salamander (or Oven on Broil), Char the tomato, onion and garlic. Blend until smooth.
  3. Reduce until a light paste is formed. Cool down.
  4. Incorporate to the mayonnaise.
  5. Season with salt and pepper.

Cilantro-Avocado Purée:

Yields 4 portions

  • 0.5 cup of cilantro
  • 0.5 ea or 1 ea if you like it spicy of fresh serrano chile
  • 3 Tbsp avocado
  • 1 tomatillo
  • .5 key lime
  • kosher salt to taste
  • black pepper crushed to taste


  1. Place the serrano chili, tomatillo and lime juice in the blender. Puree.
  2. Add the cilantro and blend until smooth.
  3. Add the avocado and blend to acquire a light paste consistency.
  4. Season with salt and pepper.

Pastor Marinade:

Yields 4 portions

  • 1 oz “El Yucateco” brand axiote paste
  • .5 cup orange juice
  • 1 tbsp distilled white vinegar
  • .5 garlic clove
  • oregano, dry to taste
  • Combine all ingredients, season with salt and pepper. Save.


Yields 4 portions

  • 1 lb. ground angus rib eye
  • .5 lb. ground pork shoulder
  • .25 lb. applewood smoked bacon
  • 1 minced garlic
  • 1.5 tbsp fine chopped parsley
  • kosher salt to taste
  • crushed black pepper to taste


  1. Sweat the bacon to render some of the fat. cool down. save.
  2. Mix all the ingredients. Cook a test to determine proper seasoning.
  3. Make 4 oz patties and form in a 2.5 inch ring.
  4. Brush the patty with oil and season with salt.
  5. Sear on a griddle on both sides, apply pastor marinade and cool down on sheet pans.

Also Needed:

  • 4 Sourdough Buns, 3 inches in diameter
  • 4 slices of Hawaiian Pineapple (sliced thin)

Now all you need to do is assemble and your Pastor Burger will look like this:

Pastor Burger

*Special thanks to Chef Edgar Kano & the Four Seasons in Mexico City for allowing me to print this recipe.

About the author

Burger Beast

Eat. Write. Read. Repeat.

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