Portuguese hamburger with pineapple

Ingredients:

• 700 g of ground beef tenderloin
• 225 grams of Portuguese chorizo ​​sausages or linguistics
• 4 Portuguese sweet buns
• 4 slices Maasdam cheese
• 4 slices of fresh pineapple
• 1/3 cup mayonnaise
• 2 tablespoons fresh orange juice
• A pinch of orange zest
• 1 tbsp. minced garlic
• 2 tbsp. l. olive oil
• 3 tablespoons Zinfandel wine
• 2 tbsp tomato sauce from a glass jar
• Vegetable oil for greasing the grill grate
• 1 cup cilantro leaves

Preparation:

1. To make the orange garlic aioli: In a small bowl, combine mayonnaise, orange juice, zest, and garlic. Refrigerate until ready to use.
2. In a small skillet, sauté the chorizo ​​or linguica in olive oil, add the wine and tomato sauce, remove from heat and let cool.
   
   When the sausage has cooled, combine it with the ground beef in a large bowl and form into 4 patties the size of the buns.
3. Prepare your outdoor grill by heating it to medium heat and turning on indirect heat. Once the fire is ready, brush the grill grates with oil.
   
   Grill patties until cooked through, turning once, until medium-rare, 8 to 10 minutes.
   
   During the last few minutes of cooking, place the buns cut side down on the outer edges of the grill and lightly toast.
   
   Brush the cut sides of the buns with orange aioli.
   
   Place cilantro leaves on the bottom of the bun, then top with cheese and the patty. Top with a slice of fresh pineapple and cover with the other bun half.