Portuguese hamburger with pineapple – a detailed recipe cooking. 
Photo of the dish: СьюзанMello Time: 25 min. Difficulty: easy Amount: 4 hamburger B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 700 gr. minced beef tenderloin
- 225 gr. portuguese sausage chorizo or linguic
- 4 portuguese sweet buns
- 4 slices of Maasdam cheese
- 4 slices of fresh pineapple
- 1/3 Art. mayonnaise
- 2 tbsp. l fresh orange juice
- A pinch of orange zest
- 1 tbsp. l chopped garlic
- 2 tbsp. l olive oil
- 3 tbsp. l Zinfandel wines
- 2 tbsp. l glass jar of tomato sauce
- Vegetable oil for greasing the grill grate
- 1 tbsp. cilantro leaves
Recipes with similar ingredients: ground beef, buns for hamburger, maasdam cheese, aioli sauce, chorizo sausage, orange juice, red wine, tomato sauce, garlic, mayonnaise, cilantro, Pineapple
Recipe preparation:
- For the preparation of orange-garlic aioli: B Combine mayonnaise, orange juice, zest and garlic in a small bowl. Refrigerate before use.
- Fry the chorizo or linguics in olive oil in a small pan oil, add wine and tomato sauce, remove from heat and let cool. When the sausage has cooled, mix it in a large bowl with ground beef and form 4 cutlets according to the size of the buns.
- Prepare the outdoor grill by warming it to medium temperature and creating an indirect heating zone. When the fire is ready, lubricate grill grate with oil. Fry the meatballs on the grill until desired readiness, turning over once, 8-10 minutes. to a state of weak roast. In the last minutes of cooking, put on the outer edges grill buns with the slice down and lightly fry. Lubricate the bun slices orange aioli. Put cilantro leaves on the bottom of the bun, then put the cheese and cutlet. Put on top a ring of fresh pineapple and cover with the second half of the bun.
