Double Pork Burger with Smoky Chipotle Aioli


  • 5 1/2 lb. Chef’s Line® All Natural* Al Pastor
  • 2 oz. del Pasado® Fajita Seasoning
  • 2 1/2 lb. Metro Deli® Smoked Provolone Cheese Loaf, sliced into 25 slices
  • 2 oz. Optimax® High-Stability Canola Oil
  • 25 ea. Stock Yards® All Natural* Pork Burger Raised Without Antibiotics
  • 16 oz. Monarch® Roasted Garlic Aioli
  • 4 oz. Chipotle in Adobo, puréed
  • 25 ea. Chef’s Line Traditional Buns
  • 4 oz. Cross Valley Farms® Cilantro Sprigs


Season All Natural* Pork Burger Raised Without Antibiotics with fajita seasoning and grill, flipping once, then top with Smoked Provolone Cheese and cook until internal temperature reaches 155°F.

Sauté All Natural* Al Pastor in oil over medium high heat, tossing periodically, until pork slices are caramelized in spots.

Combine Roasted Garlic Aioli with puréed chipotles to taste.

Griddle flat sides of Traditional Buns until lightly toasted, then spread with ½-1 oz. of chipotle aioli.

Top buns with a cheeseburger, 3½ oz. All Natural* Al Pastor and sprigs of cilantro. 

Serving size: 25 burgers

*No artificial ingredients. Minimally processed.