Picanha is the sirloin cap, a triangular cut from the top of the rump with a thick fat cap on one side. It is the star of Brazilian churrasco. The fat renders as it cooks and bastes the meat, which is why it stays juicy and takes so well to a reverse sear.

Do you grind the picanha for the burger?

No. The patty is regular 80/20 ground beef, and the picanha goes on top as sliced steak. Grinding it defeats the point, since the patty brings the burger flavor and the sliced picanha brings the texture and flavor of a properly cooked steak.

How much picanha goes on each burger?

About 2 to 3 ounces, or a few slices. That is enough to read as a steak-topped burger without overloading it. More than that and the slices slide off when you bite.

Can you make this on a gas grill?

Yes. Set up two zones by leaving one or two burners off for the indirect side and keeping the rest on for the direct side. Preheat the direct side fully before you sear, since that heat is what builds the crust on the picanha.

What temperature should the burgers be pulled at?

Pull them 5 to 8°F under your target so they finish there as they rest: about 125°F for medium-rare, 135°F for medium, or 145°F for medium-well. My charcoal burgers post has the full breakdown.

Picanha Burger with Chimichurri Mayo

Ingredients

Scale

1 pound 80/20 ground beef (three ⅓ lb patties)
1 whole picanha (about 2.5 to 3 pounds), reverse-seared and sliced
3 slices provolone
Chimichurri mayo, for spreading
Pickled red onions, for topping
3 potato or brioche buns
Chile flakes or ground chiltepin, a pinch per burger
Kosher salt and black pepper, or Canyon Crust beef seasoning

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Instructions

Score the fat cap if it’s thick (optional), then season the picanha and let it dry brine uncovered in the fridge at least 30 minutes, up to overnight. Start this first since it needs more time than the patties.
Divide the beef into three ⅓-pound patties, about ½ inch thick and slightly wider than the buns. Chill uncovered at least 30 minutes.
Set up a two-zone charcoal fire and smoke the picanha indirect at 250°F to 115 to 118°F internal.
Sear the picanha over the coals to 125 to 130°F. Rest 10 to 15 minutes.
While the picanha rests, season the patties and grill them over the two-zone fire. Sear both sides, add provolone, and finish on the cool side to your doneness.
Slice the picanha thinly against the grain. Toast the buns cut-side down and spread chimichurri mayo on both.
Build: patty, provolone, sliced picanha, pickled red onions, and a pinch of chile flakes or chiltepin. Add the top bun and serve.

Notes

Make the chimichurri mayo and pickled onions ahead so only the meat cooks on the day.
Keep the picanha to a few slices per burger so it stays clean to eat.
See the article above for target temperatures on the reverse sear and tips for nailing the burger cook.

Author: Brad Prose
Prep Time: 20 min
Cook Time: 1 hour 45 min
Category: Burgers & Sandwiches
Method: Direct/Indirect Charcoal Grill
Cuisine: American

Nutrition

Serving Size: 1 burger
Calories: 914
Sugar: 4.7 g
Sodium: 964.2 mg
Fat: 63 g
Carbohydrates: 27.6 g
Protein: 50.4 g
Cholesterol: 183.4 mg