Portuguese Pineapple Picando Burger
- 1/3 cup mayonnaise
- 2 tablespoons fresh orange juice
- Pinch orange zest
- 1 tablespoon minced garlic
- 1/2 pound ground Portuguese chourico or linguica
- 2 tablespoons olive oil
- 3 tablespoons Zinfandel
- 2 tablespoons tomato sauce from a jar
- 1 1/2 pounds ground sirloin
- Vegetable oil, for brushing grill rack
- 4 Portuguese sweet rolls
- 1 cup cilantro leaves
- 4 sliced rings fresh pineapple
DirectionsTo make the orange-garlic aioli:
Prepare an open grill for moderate direct heat cooking.
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.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Ingrid Hoffmann