Recipe courtesy of Susan Mello
Portuguese Pineapple Picando Burger
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
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- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
Ingredients
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
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.
