6 dried guajillo chiles, stemmed, seeded, and soaked
2 teaspoons crumbled dried marjoram
2 teaspoons crumbled dried oregano
2 garlic cloves, peeled
1 small white onion, chopped
¾ cup sweetened pineapple juice
Salt and freshly ground black pepper
2 pounds extra-lean ground pork
1 pineapple, peeled, cored, and sliced into ½-inch-thick rounds
½ cup mayonnaise
8 sesame seed hamburger buns
1 cup fresh cilantro leaves
- Drain the chiles and put them in a blender with the marjoram, oregano, garlic, one-fourth of the chopped onion, and the pineapple juice, and puree until smooth. Season the marinade generously with salt and pepper.
- Put the pork in large bowl and pour the marinade on top. Using a wooden spoon, 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 a little more oil and grill the pineapple slices until golden brown, 2 minutes per side.
- Spread mayonnaise on the cut sides of each bun and warm on the grill pan for 2 minutes.
- Top the bottom of each bun with a burger, a slice of grilled pineapple, some cilantro, and some of the remaining chopped onion. Cover with the bun tops and serve.