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Portuguese Pineapple Picando Burger

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Serves | Prep Time | Cook Time


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

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.

Pairs Well With


This looks like the perfect balance of sweet and savory. I can't wait to try it out.

Recipe courtesy Susan Mello

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