Recipe courtesy of Susan Mello
Portuguese Pineapple Picando Burger
Getting reviews...
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 821
- Total Fat
- 53 g
- Saturated Fat
- 14 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 2 g
- Sugar
- 10 g
- Protein
- 40 g
- Cholesterol
- 140 mg
- Sodium
- 547 mg
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 821
- Total Fat
- 53 g
- Saturated Fat
- 14 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 2 g
- Sugar
- 10 g
- Protein
- 40 g
- Cholesterol
- 140 mg
- Sodium
- 547 mg
Ingredients
Directions
- To make the orange-garlic aioli: In a small bowl, combine mayonnaise, orange juice, zest and garlic; Refrigerate to chill until ready to use.
- Prepare an open grill for moderate direct heat cooking.
- In a small frying pan, saute the ground chourico or linguica in the olive oil, add wine and tomato sauce, remove from pan and let cool.
- When the chourico is cool, in a large bowl, combine chourico to the ground beef and form 4 patties to fit the rolls.
- When the fire is ready, brush the grill rack with oil.
- Grill the patties until done to preference, turning once, 8 to 10 minutes medium rare.
- During the last few minutes of cooking, place the rolls cut side down, on the outer edges of the grill until lightly toasted.
- Spread the orange aioli on the cut sides of the rolls.
- Top the bottom roll with a bed of cilantro leaves, then the burger. Top each burger with a sliced ring of fresh pineapple, then the roll top.
