Portuguese Pineapple Picando Burger by Susan Mello

Portuguese Pineapple Picando Burger
by Susan Mello
Makes 4 burgers

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Picando means spicy, and this burger with a bite is by cook-opera singer-and-musical performer Susan Mello. In 2003 it took top honors in Sutter Home's Build a Better Burger Contest. Although not a Portuguese classic, this burger nonetheless combines popular Portuguese flavors for a new twist.

Note: if you can't find Portuguese sweet rolls, any eggy, sweet roll or bread, such challah, will work fine.


convert		Ingredients
		For the orange-garlic aIoli
1/3 cup		mayonnaise
2 tablespoon		fresh orange juice
		Pinch of orange zest
1 tablespoon		minced garlic

		For the burgers
1/2 pound		groundchouriçoor linguiça
2 tablespoons		olive oil
3 tablespoons		Sutter Home Zinfandel
2 tablespoons		tomato sauce
1 1/2 pound		ground sirloin
		Vegetable oil for brushing grill rack
4 Portuguese		sweet rolls, toasted
1 cup		cilantro leaves
4		sliced rings of fresh pineapple

Method

Make the orange-garlic aIoli
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 chouriåo or linguiåa 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 aäoli on the rolls. Cover each roll bottom with a bed of cilantro leaves, then top with a burger and a pineapple ring. Serve immediately.

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