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Pork Shank Burger with Pineapple Chutney flamed in Cachaça, Caramelized Purple Onion and Brie.
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
4 servings
Léo Mattos
@equesefood- Ingredients
- Recipe
- Ground Pork Shank500 g
- Pineapple1/4 unit(s)
- Brie Cheese1 to taste
- Cabola Roxa1 unit(s)
- Salt and Pepper to taste
- Cachaça30 ml
- Australian Bread4 unit(s)
- Season the ground ham with salt and pepper to taste. Mix well and separate into 4 portions (in ball shapes). Cut 1/4 of 1 pineapple into cubes and chop the red onion into slices. In a hot skillet, place the pineapple cubes and brown until caramelized. Then enter the red onion slices and mix well until it almost wilts. Add the cachaça and flambé the pineapple and onion until the fire goes out. Heat up a grill or another frying pan, take the pork shank balls and give them a light knead and start grilling the hamburgers. Cut 4 slices of brie and let it melt over the meat. Cut the buns and heat them on the grill itself. Add the pineapple and onion over the melted cheese and you're done.
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