RECIPES: Recipe Details

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Portuguese Man of War Burger

Hi. I recently found linguica in my local store and Portuguese rolls at the Fresh Market. These reminded me of my roots in Provincetown, MA on Cape Cod. I developed this spicy burger rendition and I named it after a "jellyfish" that uses air to float atop the ocean, giving it the appearance of a ship.

Ingredients 

Patties:
1/2 pound linguica, casing removed and finely chopped
1 1/2 pounds ground chuck
freshly ground sea salt
freshly ground black pepper
Vinha D'Alho Topping:
1/4 cup extra virgin olive oil
2 Spanish onions, halved and thinly sliced
1/2 cup red wine vinegar
2 tablespoons tomato paste
2 tablespoons dark brown sugar
1 tablespoon minced garlic
1 teaspoon freshly ground sea salt
1 teaspoon freshly ground black pepper
1 teaspoon crushed red pepper
Vegetable oil, for brushing the grill rack
6 Portuguese rolls
6 large kale leaves, large stalks removed and placed in a bowl of cool water
2 7.75 oz. packages Port Wine Cheddar cheese at room temperature
1 large tomato, preferably oblong shaped to fit roll and sliced to 1/4 inch thickness
1 cup sliced pimiento stuffed Spanish olives

Instructions 

Pre-heat a gas grill and side burner to medium-high. To make the patties, combine the linguica and chuck on a baking sheet. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Season both sides of the patties with the salt and pepper. Set the patties aside until needed. To make the topping, heat the oil in a large skillet on the side burner and add the onions. Cook about 5-6 minutes, stirring occasionally, until they lightly brown. Combine the remaining ingredients in a bowl, whisk, and add to the skillet. Continue to cook uncovered on low heat, stirring occasionally. Brush the grill rack with oil. Place the patties on the rack, cover, and grill about 4 minutes. Turn the patties once and continue grilling until done to preference, about 4-5 minutes longer for medium. During the last few minutes of cooking, cut the Portuguese rolls about one half inch from the bottom and hollow out the tops. Place them cut side down on the grill and toast lightly. Place kale leaves on grill and cook for 1-2 minutes until soft but not charred. To assemble the burgers, spread about 2 ounces of the  Port Wine Cheddar cheese onto each roll bottom. Place a kale leaf, a tomato slice, and a pattie on top. Place equal portions of sliced olives, then Vinha D'Alho Topping into hollowed out roll tops before covering patties. Serve. Makes 6 burgers.

Comments 

Cooking was done on a Professional Series grill with side burner.