Best 5 Portuguese Pineapple Picando Burger Recipes
Embark on a culinary journey to Portugal and discover the tantalizing flavors of the Portuguese Pineapple Picando Burger, a delightful fusion of sweet and savory. This burger combines the juicy sweetness of grilled pineapple with the savory flavors of seasoned beef, creating a harmonious balance of flavors. Served on a soft bun, the burger is complemented by a vibrant tomato and onion salad, adding a refreshing crunch. Accompanying the burger is a traditional Portuguese sauce, the Piri Piri, known for its spicy kick and tangy flavor. Elevate your dining experience with three additional delectable recipes featured in the article: a refreshing pineapple agua fresca, perfect for a hot summer day; a flavorful pineapple upside-down cake, a classic dessert with a tropical twist; and a savory pineapple chicken stir-fry, a quick and easy meal packed with vibrant flavors. Get ready to tantalize your taste buds and embark on a culinary adventure with these Portuguese-inspired pineapple recipes.
Here are our top 5 tried and tested recipes!
PORTUGUESE PINEAPPLE PICANDO BURGER
Steps:
- 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.
- 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.
PINEAPPLE BURGERS
When I got married, 30 years ago, my husband was in the military and these were all the ingredients I had available at the time. I just put them together, and they have been a family favorite ever since. In the winter, I make them in the broiler in the oven.
Provided by Food Network
Yield 8 burgers
Number Of Ingredients 7
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.
PINEAPPLE TERIYAKI BURGERS
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.
PARSLEY'S PINEAPPLE BURGERS
In the summer grilling season, I like to experiment with different burgers so it's not the "same old" burgers each time. This recipe is one of my favorites.
Provided by Parsley
Categories Lunch/Snacks
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, mix together (with clean hands) ground sirloin, soy sauce, pineapple and garlic. Add beaten eggs---mix well. Add bread crumbs----mix well. Shape into patties approximately 1/4 lb each. Grill as usual. Serve on buns with favorite condiments.
- makes about 8-10 burgers, depending how big you make them.
PORTUGUESE CHICKEN BURGER
A chicken burger flavored with chilie's, ginger and topped with provolone cheese. This is a popular dish, and originated at Bondi Beach, Australia. I'm posting this for the Zaar Tour #5.
Provided by BakinBaby
Categories Lunch/Snacks
Time 18m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Thinly filet the chicken breasts.
- In a metal mixing bowl, combine chilies,lemon juice ginger,oil,paprika,garlicsugar and chili flakes, stir quickly.
- Spoon half of the sauce into a separate bowl and set aside for later.
- Add the chicken breasts to the remaining chili sauce, refrigerate for 1 hours.
- Lightly dredge breasts in flour/salt mixture one by one.
- Pan fry chicken for several minutes on each side.
- Dress buns with mayonnaie, lettuce,chicken, provolone cheese and spoon some of the remaining chili sauce on top.
Tips:
- Using fresh pineapple is key to the authentic flavor of this burger.
- Grilling the pineapple slices gives them a slightly smoky flavor that complements the savory beef patty.
- The sweet and tangy pineapple sauce adds a unique flavor to the burger, and it also helps to keep the patty moist.
- The queijo coalho cheese melts beautifully and adds a slightly salty flavor to the burger.
- Serving the burgers on toasted Portuguese rolls gives them a classic look and feel.
Conclusion:
The Portuguese pineapple picando burger is a delicious and unique burger that is sure to please everyone at your next cookout. With its sweet and tangy pineapple flavor, savory beef patty, and melted queijo coalho cheese, this burger is a taste of Portugal that you won't soon forget.
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