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Portuguese Pineapple Picando Burger

Picando means spicy or prickly in Portuguese, and this burger has a definite bite. It’s from the recipe box of cook, opera singer, and musical performer Susan Mello. In 2003, this little number took top honors in Sutter Home’s Build a Better Burger Contest. Although not a Portuguese classic, this burger nonetheless combines familiar Portuguese flavors for an unexpected twist.–LC Editors

LC O Sweet Rolls, Sweet Rolls, Wherefore Art Thou Sweet Rolls? Note

If you can’t find Portuguese sweet rolls, you can substitute any eggy, slightly sweet roll or bread, such as challah. It’s not exactly the same, but it’s close enough. Really.

Portuguese Pineapple Picando Burger Recipe

  • Quick Glance
  • 25 M
  • 40 M
  • Makes 4 burgers

Ingredients

  • For the orange-garlic aioli
  • 1/3 cup mayonnaise
  • Pinch grated orange zest, preferably organic
  • 2 tablespoon fresh orange juice, preferably organic
  • 1 tablespoon minced garlic
  • For the burgers
  • 1/2 pound ground Portuguese chouriço or linguiça, or other dry-cured spicy sausage
  • 2 tablespoons olive oil
  • 3 tablespoons zinfandel
  • 2 tablespoons tomato sauce
  • 1 1/2 pound ground sirloin
  • Vegetable oil, for brushing grill rack
  • 4 Portuguese sweet rolls, toasted
  • 1 cup loosely packed cilantro leaves
  • 4 slices fresh pineapple

Directions

  • Make the orange-garlic aïoli
  • 1. In a small bowl, combine the mayonnaise, orange zest, orange juice, and garlic. Cover and refrigerate until ready.
  • Make the burgers
  • 2. Prepare a gas or charcoal grill for moderate direct heat cooking.
  • 3. In a skillet over medium heat, heat the olive oil. Add the ground chouriço or linguiça and sauté until lightly browned. Add the wine and tomato sauce and stir to combine. Remove from the heat and let cool.
  • 4. n a large bowl, combine the cooled chouriço and the ground sirloin and gently form the mixture into 4 patties. When the fire is ready, carefully brush the grill rack with oil. Grill the patties, turning once, until the desired doneness, 4 to 5 minutes per side for medium-rare or 6 to 8 minutes per side for medium. During the last few minutes of cooking, place the rolls, cut side down, around the outer edges of the grill just until lightly toasted.
  • 5. Spread the orange mayo mixture on the rolls. Cover the bottom half of each roll with cilantro and then top with a burger and a pineapple ring. Sandwich with the tops of the rolls and serve immediately.
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