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Megans Cookin: Portuguese Pineapple Burgers

Monday, May 26, 2008

Portuguese Pineapple Burgers


We went camping for Memorial Day weekend.

After getting up at 4:45 for work these last few days, I was ready for sleeping in, eating good food, and taking naps.

The sound of doing absolutely nothing for a few days sounded good to me. So we packed up the trailer and headed for the mountains.

One dinner we had was excitingly different. It wasn't just a burger. It was a Portuguese hamburger. Lean ground round mixed with linquica sausage and charbroiled over hot coals.


Serve with an orange-garlic aioli, pineapple slice, and topped with fresh cilantro.


Refreshingly different!











And for dessert, a S'more with homemade marshmallows!




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Portuguese Pineapple Picando Burger
Recipe courtesy Susan Mello
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.
See Note:
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.

NOTE: For the burgers, I just mixed 1 1/2 lbs of beef with the 1/2 lb of sausage and omitted the olive oil, wine, and tomato sauce.

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More Beef Recipes:
Black and Blue Ribeyes
Spanish Beef Dips with Carmelized Onions
Chipotle Cinnamon Tri Tip
Ribeye with Chocolate Port sauce

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9 Comments:

Blogger glamah16 said...

Those burgers sound great! What a nice way to to spend the Memorial Day Hoiday.

May 26, 2008 at 5:53 PM  
Blogger April said...

Great sounding burgers! And the smore's look delish!

May 26, 2008 at 6:08 PM  
Blogger Laurie said...

What a wonderful weekend Megan!! I would love to do this..and those burgers look and sound delicious!

May 27, 2008 at 10:08 AM  
Blogger Renee said...

Great burgers! So much more fun than ordinary burgers. And, to do it while camping - I'm so impressed!

May 27, 2008 at 10:11 AM  
Blogger Geggie said...

I just drooled on myself. thanks.

May 27, 2008 at 2:29 PM  
Blogger Carla said...

MMMM now I want smores.

May 27, 2008 at 7:01 PM  
Blogger Rosa's Yummy Yums said...

An exciting day! Those burgers look great!

Cheers,

Rosa

May 27, 2008 at 10:08 PM  
Blogger Deborah said...

I really wanted to go camping for Memorial Day, but it rained ALL weekend here. I'm gonna remember these burgers, though - they sound fantastic!

May 29, 2008 at 9:00 AM  
Blogger 3mealmuffin guy said...

Go to 3mealmuffin.com for the best Portuguese Muffins. These muffins have been used in many award winning burgers( most recently Brooklyn`s Best Burger 2009) and breakfast sandwiches( New York Mag)

October 28, 2009 at 12:47 PM  

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