Portuguese Pineapple Picando Burger Recipes

PINEAPPLE BURGERS

Steps:

• Divide ground sirloin into eight 1/2" balls and eight patties. Place patties on grill and add sauce on each pattie, grill for a couple of minutes turn over add more sauce. Put one ground sirloin ball into each hole in pineapple slices. Place on grill, add sauce, and grill a couple minutes more before turning over and adding more sauce. Place buns on grill to warm. Place one pattie and one pineapple slice between two buns and serve.
• Sauce: in saucepan over medium heat, add ketchup, barbeque sauce and pineapple juice and bring to boil.

PORTUGUESE PINEAPPLE PICANDO BURGER

Steps:

• 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.