Portuguese Pineapple Picando Burger Recipes

Steps:

• Make the orange-garlic aïoli.
• 1. In a small bowl, combine the mayonnaise, orange juice, zest, and garlic. Chill until ready.
• Make the burgers.
• 1. Prepare a gas or charcoal grill for moderate direct heat cooking. In a small frying pan, heat the olive oil over medium heat and sautÌ the ground chouriço or linguiça until lightly browned. Add the wine and tomato sauce, remove from the heat and let cool.
• 2. In a large bowl, combine the cooled chouriåo and the ground sirloin; form into 4 patties.
• 3. When the fire is ready, brush the grill rack with oil. Grill the patties until desired doneness, turning once; 4 to 5 minutes per side for medium-rare; 6 to 8 minutes per side for medium. During the last few minutes of cooking, place the rolls cut side down, on the outer edges of the grill until lightly toasted.
• 4. Spread the orange aioli on the rolls. Cover each roll bottom with a bed of cilantro leaves, then top with a burger and a pineapple ring. Serve immediately.

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.

Steps:

• In a small pot, over high heat, combine the sliced peppers, onions, and chicken broth and bring to a boil. Reduce the heat and simmer until crisp and tender, about 3 minutes.
• Add the chourico, linguica, vegetable juice, paprika, and cayenne pepper to the pepper mixture. Mix well. This can be made 1 or 2 days ahead and refrigerated.
• In a medium bowl, whisk the eggs with 1/4 cup water. In a large frying pan over medium heat, melt 2 tablespoons butter. Add the eggs and the spicy sausage mixture, along with the shredded cheese. Stir gently until the eggs are cooked and fluffy, about 5 minutes. Serve with toasted Portuguese English muffins.

Steps:

• Set up grill for direct cooking over high heat. Oil grate when ready to start cooking.
• In a mixing bowl, stir to combine ground beef, soup mix, teriyaki marinade mix, and 1/4 cup reserved pineapple juice.
• Form 4 patties slightly larger than bun. Gently press pineapple rings into tops of burgers.
• Season burgers with salt and pepper and place on grill pineapple side down. Cook 8 minutes per side for medium.
• Mix together mayonnaise, wasabi, and soy sauce.
• Serve hot on toasted buns with lettuce, tomato, onions, and wasabi mayonnaise.
• INDOORS: Follow instructions for preparing burgers. Preheat broiler. Place burgers pineapple side up on wire rack over foil lined baking sheet or broiler pan. Broil 6 inches from heat source for 4 to 5 minutes per side for medium.

Steps:

• Divide meat into 4 equal patties.
• Drain pineapple.
• Put 1-1/2 slices on each of two patties.
• Put remaining patties on top of pineapple-meat patties and seal edges (You now have two meat patties with pineapples inside).
• Broil patties to desired doneness.
• SAUCE: Put ketchup, brown sugar,and mustard into saucepan, heat over low heat until bubbly,stirring so sugar does not stick.
• Remove burgers when done, and pour sauce over burgers.
• Serve with dinner roll, or rice.