Portuguese Pineapple Picando Burger

• 13 cup mayonnaise
• 2 tablespoons fresh orange juice
• 1 pinch orange zest
• 1 tablespoon minced garlic
• 12 lb ground sausage, Portuguese chorizo, linguisa sausage, dry-cured spicy sausage
• 2 tablespoons olive oil
• 3 tablespoons wine, Zinfandel
• 2 tablespoons tomato sauce
• 1 12 lbs ground sirloin
• vegetable oil, for brushing grill rack
• 4 portuguese sweet rolls, toasted
• 1 cup cilantro leaf
• 4 slices pineapple, fresh

1. Make the orange-garlic aioli.
2. 1.
3. In a small bowl, combine the mayonnaise, orange juice, zest, and garlic.
4. Chill until ready.
5. Make the burgers.
6. 1.
7. Prepare a gas or charcoal grill for moderate direct heat cooking.
8. In a small frying pan, heat the olive oil over medium heat and sautI the ground chourico or linguica until lightly browned.
9. Add the wine and tomato sauce, remove from the heat and let cool.
10. 2.
11. In a large bowl, combine the cooled chouriao and the ground sirloin; form into 4 patties.
12. 3.
13. When the fire is ready, brush the grill rack with oil.
14. 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.
15. During the last few minutes of cooking, place the rolls cut side down, on the outer edges of the grill until lightly toasted.
16. 4.
17. Spread the orange aioli on the rolls.
18. Cover each roll bottom with a bed of cilantro leaves, then top with a burger and a pineapple ring.
19. Serve immediately.

mayonnaise, orange juice, orange zest, garlic, ground sausage, olive oil, wine, tomato sauce, ground sirloin, vegetable oil, sweet rolls, cilantro leaf, pineapple

Taken from www.food.com/recipe/portuguese-pineapple-picando-burger-483354 (may not work)