Portuguese Pineapple Picando Burger
Serves: 5
Darlene Legros
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
56
Sourness
35
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Mayonnaise2 tbsps
Orange Juice (fresh)1 pinch
Orange Zest1 tbsp
Garlic (minced)2 tbsps
Olive Oil2 tbsps
Tomato Sauce (from a jar)680 g
Ground Sirloin1 cup
Cilantro LeavesDirections:
1
To make the orange-garlic aioli: In a small bowl, combine mayonnaise, orange juice, zest and garlic; Refrigerate to chill until ready to use
2
Prepare an open grill for moderate direct heat cooking
3
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
4
When the chourico is cool, in a large bowl, combine chourico to the ground beef and form 4 patties to fit the rolls
5
When the fire is ready, brush the grill rack with oil
6
Grill the patties until done to preference, turning once, 8 to 10 minutes medium rare
7
During the last few minutes of cooking, place the rolls cut side down, on the outer edges of the grill until lightly toasted
8
Spread the orange aioli on the cut sides of the rolls
9
Top the bottom roll with a bed of cilantro leaves, then the burger
10
Top each burger with a sliced ring of fresh pineapple, then the roll top