Picanha Burger with Chimichurri Mayo

A picanha burger layers slices of reverse-seared picanha over a charcoal-grilled burger with melted provolone, chimichurri mayo, and pickled onions. Instead of chopping the steak into the patty, this lets picanha stay the star while the burger brings the smoky crust and juiciness underneath.

Picanha is one of my favorite cuts to cook over live fire, so building a burger around it felt inevitable. After a few tests, I realized plain chimichurri got lost between the layers, but stirring it into mayo gave me the creamy, herby sauce that pulled everything together.

Love all things chimichurri? Start with a batch of the Authentic Chimichurri and build from there.

Key Ingredients

• Ground beef: 80/20 is my recommendation for grilled burgers. The higher fat keeps the patty juicy on the grill, and a beefy patty holds its own under the steak instead of getting lost.
• Picanha: This is the Brazilian sirloin cap, prized for its thick fat cap. Sliced thin, it stays tender and gives you real steak in every bite without the chew of a thicker grilled steak. You reverse-sear a whole one and slice a few pieces onto each burger, saving the rest for another meal.
• Provolone: It melts clean and stays mild, so it does not fight the beef or the chimichurri. Other great options are Havarti, White American, Muenster, or Pepper Jack.
• Chimichurri mayo: The sauce that ties it together, spread on both buns. Make it ahead so it is ready when the meat comes off the grill.
• Pickled red onions: The one topping I would not skip. Their acid cuts through the two layers of beef and keeps the burger from eating heavy.
• Buns: A soft potato or brioche bun, toasted. Toasting is what keeps the bottom from going soggy under the mayo and steak.

How to Make a Picanha Burger

Step 1: Season the picanha

If your picanha has a thick fat cap, score it in a crosshatch pattern first. This step is optional and depends on how it was trimmed, but on a thick cap it opens things up so the fat renders properly.

Season it on all sides, then let it dry brine uncovered in the fridge for at least 30 minutes, or up to overnight if you want to plan ahead. The extra time gives the salt time to work into the meat and dries the fat cap, which helps it crisp up during the sear. Start this one first, since the picanha benefits from more time than the patties do.

Step 2: Form and chill the burger patties

Divide the ground beef into three ⅓-pound portions and gently form them into patties about ½ inch thick, making them slightly wider than the buns since they’ll shrink as they cook. Chill them uncovered for at least 30 minutes.

Weighing them out helps make sure each burger is the perfect size. Use a precision kitchen scale for the best results. You’ll want one of these anyway, especially when weighing out seasoning blends or bacon cures.

The cold helps the patties hold together on the grill and gives the surface a better crust once they hit the grate. Season both sides with kosher salt and black pepper just before grilling.

Or, grab my Canyon Crust beef seasoning for a coarse, flavorful crust that’s ready to go.

Step 3: Smoke the picanha

Set up a two-zone charcoal fire by banking the coals to one side of the grill. This gives you an indirect side for gentle cooking and a hot side for the sear, and it is what lets you cook the picanha low without scorching the fat cap.

Cook the picanha over the indirect side at about 250°F until the center reaches 115 to 118°F.

My reverse-seared picanha guide covers this in more detail, including tips for target temperatures and timing.

Reverse-Searing Temperature Guide

Doneness	Target Temp in the Smoker	Final Temp during the Sear
Rare	105°F	120°F
Med-Rare	115°F	130°F
Medium	125°F	140°F
Med-Well	135°F	150°F

Step 4: Sear and rest the picanha

Move the picanha directly over the hot coals to sear. The rendered fat will cause flare-ups, so keep a pair of grill gloves and long tongs handy to move the steak around safely.

Sear for about a minute per side, moving the steak around as needed to stay ahead of the flames.

Every couple of minutes, slide it back over the indirect side and check the internal temperature. This lets the crust keep building without overshooting your target doneness. Pull it at 125 to 130°F for medium-rare and let it rest for 10 to 15 minutes while you grill the burgers.

Step 5: Grill the burgers while the picanha rests

As soon as the picanha comes off to rest, pull the patties from the fridge and season both sides with kosher salt and black pepper.

Place them over the hot side of the grill and let them sear undisturbed for 4 to 5 minutes, until a dark crust forms around the edges. Flip once with a spatula and sear the second side for another 3 to 4 minutes.

Move the burgers to the cool side, top with provolone, and cover the grill. Let the cheese melt while the patties finish cooking to your preferred doneness. Pull them about 5 to 8°F below your target temperature so they can finish as they rest. My charcoal burgers post has the full method and timing.

Step 6: Toast the buns and build

Slice the picanha thinly against the grain on a bias. Toast the buns cut-side down over the coals for 30 to 60 seconds, watching closely so they pick up color without burning.

Spread chimichurri mayo on both buns, then stack the patty, provolone, and sliced picanha. Top with pickled red onions and a pinch of chile flakes or ground chiltepin for a pop of heat.

Optional Toppings

If you want to change it up, my favorites are:

• Roasted Hatch chile jam for a sweet, smoky layer.
• Quick pickled jalapenos for sharp acid and a bigger kick of heat.
• Fresh sliced serranos for a bright, direct heat.
• Sweet and spicy pickles for crunch and sweet heat.
• Arugula over the top for a peppery, fresh bite.
• Cowboy sauce as an alternate to the chimichurri mayo.

Frequently Asked Questions

More Beef and Burger Recipes

• Crack Burgers for a loaded bacon, cheddar, and ranch build.
• Juicy Smoked Burgers for a smoke-forward take on the classic.
• Smoked Smash Burgers for thin, crispy-edged patties with a smoky finish.
• Luther Burger for the classic doughnut-bun burger.
• Smoked Sloppy Joes for a messier, smoke-forward take on the sandwich.
• Grilled Tri Tip Sandwich for another way to put grilled beef between bread.

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