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.