PORTUGUESE PINEAPPLE PICANDO BURGER

 

  • Cooking Time:
  • Servings:
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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.

Notes

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

Recipe courtesy Susan Mello

Categories: Beef  Broil/Grill  Dinner  Lunch  Main Dish  Pork  Sandwich 

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