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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