Portuguese Pineapple Picando Burger Food

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PINEAPPLE TERIYAKI BURGERS



Pineapple Teriyaki Burgers image

Provided by Sandra Lee

Categories     main-dish

Time 26m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds lean ground beef
1 packet beefy onion soup mix (recommended: Lipton)
2 tablespoons ginger teriyaki marinade mix (recommended: McCormick Grill Mates)
1 (8-ounce) can pineapple rings, drained, juice reserved
Salt and freshly ground black pepper
1/3 cup mayonnaise
1 tablespoon wasabi paste
1 tablespoon soy sauce
4 whole-grain burger buns
Lettuce, tomato, onion, for serving

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.

PINEAPPLE BURGERS



Pineapple Burgers image

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

1 pound ground sirloin
8 pineapple slices, canned or fresh
8 hamburger buns
pineapple juice from can or fresh pineapple
1 cup ketchup
1/4 cup barbeque sauce
salt and pepper

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.

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.

PINEAPPLE BURGERS



Pineapple Burgers image

Make and share this Pineapple Burgers recipe from Food.com.

Provided by weekend cooker

Categories     < 30 Mins

Time 25m

Yield 4 burgers, 4 serving(s)

Number Of Ingredients 5

1 lb ground round (or ground turkey)
1 (28 ounce) can pineapple rings, in own juice
1/2 cup ketchup
1/2 cup brown sugar
2 tablespoons mustard

Steps:

  • Divide meat into 4 equal patties.
  • Drain pineapple.
  • Put 1-1/2 slices on each of two patties.
  • Put remaining patties on top of pineapple-meat patties and seal edges (You now have two meat patties with pineapples inside).
  • Broil patties to desired doneness.
  • SAUCE: Put ketchup, brown sugar,and mustard into saucepan, heat over low heat until bubbly,stirring so sugar does not stick.
  • Remove burgers when done, and pour sauce over burgers.
  • Serve with dinner roll, or rice.

PORTUGUESE CHICKEN BURGER



Portuguese Chicken Burger image

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

3 chicken breasts
2 jalapeno peppers (seeded & chopped)
2 lemons (juice)
2 teaspoons ginger (minced)
6 tablespoons olive oil
2 teaspoons paprika
4 garlic cloves (minced)
1/2 teaspoon sugar
1 teaspoon red pepper flakes
4 hamburger buns
1 cup flour
1 teaspoon salt

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.

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.

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.

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