Best 9 Portuguese Pineapple Picando Burger Recipes

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For those craving a delectable culinary experience that blends sweet and savory flavors, the Portuguese pineapple picando burger stands as a true masterpiece. Hailing from the vibrant streets of Portugal, this burger is a symphony of taste, marrying the tangy sweetness of pineapple with the savory richness of picando, a traditional Portuguese sausage. As you sink your teeth into this burger, prepare for an explosion of flavors that will transport you to the heart of Portugal. With its perfect balance of sweet and savory, the Portuguese pineapple picando burger promises to tantalize your taste buds and leave you craving more. So, get ready to embark on a culinary adventure as we delve into the secrets of creating this mouthwatering dish.

Let's cook with our recipes!

PORTUGUESE PINEAPPLE PICANDO BURGER



Portuguese Pineapple Picando Burger image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

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

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.

SPICED HALLOUMI & PINEAPPLE BURGER WITH ZINGY SLAW



Spiced halloumi & pineapple burger with zingy slaw image

Pack four of your 5-a-day into these tasty veggie burgers with barbecued halloumi. Wrap in lettuce cups instead of buns for a healthy, low-calorie option

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Lunch, Supper

Time 25m

Number Of Ingredients 11

½ red cabbage, grated
2 carrots, grated
100g radishes, sliced
1 small pack coriander, chopped
2 limes, juiced
1 tbsp cold-pressed rapeseed oil
big pinch of chilli flakes
1 tbsp chipotle paste
60g halloumi, cut into 4 slices
2 small slices of fresh pineapple
1 Little Gem lettuce, divided into 4 lettuce cups, or 2 small seeded burger buns, cut in half, to serve (optional)

Steps:

  • Heat the barbecue. Put the cabbage, carrot, radish and coriander in a bowl. Pour over the lime juice, add ½ tbsp oil and the chilli flakes, then season with salt and pepper. Give everything a good mix with your hands. This can be done a few hours before and kept in the fridge.
  • Mix the remaining oil with the chipotle paste then coat the halloumi slices in the mixture. Put the halloumi slices on a sheet of foil and put on the barbecue with the pineapple (or use a searing hot griddle pan if cooking inside). Cook for 2 mins on each side until the cheese is golden, and the pineapple is beginning to caramelise. Brush the buns with the remaining chipotle oil, then put your burger buns, if using, cut-side down, on the barbecue for the last 30 seconds of cooking to toast.
  • Assemble your burgers with the lettuce or buns. Start with a handful of the slaw, then add halloumi and pineapple. Serve with the remaining slaw.

Nutrition Facts : Calories 264 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 18 grams sugar, Fiber 10 grams fiber, Protein 11 grams protein, Sodium 1.2 milligram of sodium

PIñA COLADA BURGER RECIPE BY TASTY



Piña Colada Burger Recipe by Tasty image

Here's what you need: mayonnaise, brioche buns, butter, ground beef, teriyaki sauce, salt, pepper, colby jack cheese, pineapple, bacon, cream of coconut, crushed pineapple, sour cream, coconut flakes

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

⅓ cup mayonnaise
4 brioche buns
2 tablespoons butter, melted, plus more for buns
2 lb ground beef
⅔ cup teriyaki sauce, divided
salt, to taste
pepper, to taste
4 slices colby jack cheese
4 slices pineapple
4 slices bacon, cooked
1 ⅔ cups cream of coconut
1 cup crushed pineapple, drained
1 ⅛ cups sour cream
⅓ cup coconut flakes

Steps:

  • Preheat grill to high heat.
  • To make the piña colada sauce, add the cream of coconut, crushed pineapple, sour cream, and coconut flakes to a bowl and stir to combine.
  • Add the ground beef to a bowl with ¼ cup of teriyaki sauce and mix to combine. Form the ground beef into 4 burger patties.
  • Brush each burger patty with melted butter, and sprinkle each side with salt and pepper.
  • Brush the brioche buns with butter.
  • Grill the pineapple until grill marks form, about 2 minutes. Flip the pineapple slices over, and grill for 2 more minutes.
  • Grill the burgers for 4-7 minutes, brushing them with additional teriyaki sauce. Flip the burgers and continue cooking for 3-6 minutes.
  • Place the cheese on the burgers and cook until melted, 1 minute. Toast the buns on the grill, 30 seconds.
  • Add ⅓ cup (75 g) of the piña colada sauce to a bowl along with the mayonnaise, and stir to combine. Reserving the rest of the piña colada sauce for future use.
  • Spread the piña colada and mayonnaise mixture on the buns. Top with a burger patty, pineapple slice, and bacon.
  • Enjoy!

PINEAPPLE BACON BURGERS



Pineapple Bacon Burgers image

Seasoned hamburger and a slice of pineapple are slapped together, and wrapped in bacon. It's that easy, and adds a wonderful flavor to a regular burger! This recipe was one of my grandmother's favorites. We would make these special for her when she would come up to see us.

Provided by SHELSTER72

Categories     Meat and Poultry Recipes     Pork

Time 25m

Yield 4

Number Of Ingredients 4

2 pounds lean ground beef
½ cup prepared barbecue sauce
1 (8 ounce) can sliced pineapple
8 slices bacon

Steps:

  • Prepare grill for indirect cooking.
  • In a large bowl, mix together hamburger meat and barbecue sauce. Season with salt and pepper.
  • Shape mixture into 4 large patties. Place a slice of pineapple on top of each. Crisscross 2 bacon strips around each burger, and secure with toothpicks.
  • Brush oil on grate. Place burgers on grill over medium low heat. Cook, covered, until the burger is cooked through. Turn often to avoid burning the bacon.

Nutrition Facts : Calories 945.7 calories, Carbohydrate 22.7 g, Cholesterol 208.3 mg, Fat 72.2 g, Fiber 0.7 g, Protein 46.7 g, SaturatedFat 27.3 g, Sodium 977.6 mg, Sugar 18.2 g

PORTUGUESE PINEAPPLE PICANDO BURGER



Portuguese Pineapple Picando Burger image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

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

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.

PARSLEY'S PINEAPPLE BURGERS



Parsley's Pineapple Burgers image

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

2 lbs ground sirloin
1 tablespoon light soy sauce
3 garlic cloves, minced
2/3 cup crushed pineapple, WELL-DRAINED and patted dry with paper towels
1/2 cup seasoned bread crumbs
2 eggs, beaten

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.

ALOHA BURGERS



Aloha Burgers image

I love hamburgers and tropical fruit, so it just seemed natural for me to combine them. My family frequently requests this unique Hawaiian pineapple burger recipe. It's a nice change of pace! -Joi McKim-Jones, Waikoloa, Hawaii

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 can (8 ounces) sliced pineapple
3/4 cup reduced-sodium teriyaki sauce
1 pound ground beef
1 large sweet onion, sliced
1 tablespoon butter
4 lettuce leaves
4 sesame seed or onion buns, split and toasted
4 slices Swiss cheese
4 bacon strips, cooked

Steps:

  • Drain pineapple juice into a small bowl; add teriyaki sauce. Place 3 tablespoons in a resealable plastic bag. Add pineapple slices; toss to coat and set aside. , Shape beef into four patties; place in an 8-in. square baking dish. Pour the remaining teriyaki sauce mixture over patties; marinate for 5-10 minutes, turning once. , Remove burger patties from marinade; discard marinade. Grill, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes on each side or until a thermometer reads 160° and juices run clear. Meanwhile, in a small skillet, saute onion in butter until tender, about 5 minutes; set aside. , Remove pineapple slices from marinade; discard marinade. Place pineapple on grill or under broiler to heat through. Layer bottom buns with lettuce and onion. Top with burgers, cheese, pineapple and bacon. Replace tops.

Nutrition Facts : Calories 513 calories, Fat 25g fat (11g saturated fat), Cholesterol 96mg cholesterol, Sodium 716mg sodium, Carbohydrate 39g carbohydrate (17g sugars, Fiber 3g fiber), Protein 33g protein.

PINEAPPLE-STUFFED BURGERS



Pineapple-Stuffed Burgers image

"I really enjoy making these special burgers with a surprise inside," writes Ann Couch of Halifax, North Carolina. The homemade sauce, with brown sugar, mustard and ketchup, makes these tropical grilled sandwiches even better.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 9

1/4 cup packed brown sugar
1/4 cup ketchup
1 tablespoon prepared mustard
1/2 pound lean ground beef (90% lean)
2 slices unsweetened pineapple
1/8 teaspoon salt
1/8 teaspoon pepper
2 hamburger buns, split
2 lettuce leaves

Steps:

  • In a small saucepan, combine the brown sugar, ketchup and mustard. Cook over medium heat for 2-3 minutes, stirring occasionally. , Meanwhile, shape beef into four patties. Place pineapple slices on two patties; top with remaining patties. Seal edges; sprinkle with salt and pepper., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium-hot heat or broil 4 in. from the heat for 7-9 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on buns with sauce and lettuce.

Nutrition Facts : Calories 454 calories, Fat 12g fat (4g saturated fat), Cholesterol 69mg cholesterol, Sodium 892mg sodium, Carbohydrate 62g carbohydrate (37g sugars, Fiber 2g fiber), Protein 26g protein.

PORTUGUESE PINEAPPLE PICANDO BURGER



Portuguese Pineapple Picando Burger image

Picando means spicy or prickly, 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

Provided by Lavender Lynn

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1/3 cup mayonnaise
2 tablespoons fresh orange juice
1 pinch orange zest
1 tablespoon minced garlic
1/2 lb ground sausage, Portuguese chorizo, linguisa sausage, dry-cured spicy sausage
2 tablespoons olive oil
3 tablespoons wine, Zinfandel
2 tablespoons tomato sauce
1 1/2 lbs ground sirloin
vegetable oil, for brushing grill rack
4 portuguese sweet rolls, toasted
1 cup cilantro leaf
4 slices pineapple, fresh

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.

Nutrition Facts : Calories 876.1, Fat 48, SaturatedFat 14.2, Cholesterol 156.5, Sodium 966, Carbohydrate 58.8, Fiber 3.9, Sugar 19.7, Protein 49.7

Tips for Making Portuguese Pineapple Picando Burger:

  • Use ripe, sweet pineapple for the best flavor.
  • Chop the pineapple into small pieces so that it cooks evenly.
  • Be sure to season the pineapple with salt and pepper before cooking.
  • Cook the pineapple over medium heat until it is caramelized and slightly browned.
  • Use a good quality ground beef for the burgers.
  • Season the ground beef with salt, pepper, and your favorite spices.
  • Form the ground beef into patties and cook them over medium heat until they are cooked through.
  • Serve the burgers on toasted buns with your favorite toppings.

Conclusion:

The Portuguese pineapple picando burger is a delicious and unique take on the classic burger. The combination of sweet pineapple and savory ground beef is sure to please everyone. This burger is perfect for a summer cookout or a casual dinner at home. With its simple ingredients and easy-to-follow instructions, this recipe is a great choice for both beginner and experienced cooks alike. For a truly authentic experience, serve the burgers with Portuguese rolls and a side of fries. Enjoy!

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