Picanha Burger

 

A bold and flavorful twist on the classic burger, the Picanha Burger features Brazil's prized cut of beef - the picanha (top sirloin cap). This juicy, well-marbled steak is seasoned simply with coarse sea salt to let its natural richness shine, then grilled to perfection and served on a toasted brioche bun with fresh arugula, caramelized onions, and a tangy chimichurri sauce that adds an authentic South American flair.

Experience the taste of Brazilian barbecue in burger form with this gourmet Picanha Burger. The star ingredient is thinly sliced picanha, known for its distinctive fat cap and tender texture, quickly seared over high heat to lock in juices. Topped with melted provolone cheese, crispy shoestring potatoes, and a drizzle of garlic aioli, this indulgent creation bridges traditional churrasco flavors with modern burger craftsmanship.

Recipe

Picanha Burger

Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4 burgers

Ingredients:

For the Burgers:

• 1.5 lbs (680g) picanha steak, trimmed and sliced into 4 portions
• Coarse sea salt, to taste
• Freshly ground black pepper
• 4 brioche burger buns, split and toasted
• 4 slices provolone or mozzarella cheese
• 2 tablespoons olive oil

For the Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons red wine vinegar
• 1/4 cup extra virgin olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste

For Toppings:

• 1 large red onion, thinly sliced and caramelized
• 2 cups fresh arugula
• 1 ripe tomato, sliced
• Garlic aioli (optional)

Instructions:

1. Prepare the chimichurri sauce: In a small bowl, combine chopped parsley, minced garlic, red wine vinegar, olive oil, oregano, red pepper flakes, salt, and pepper. Mix well and set aside to let flavors meld.
2. Season the picanha: Pat the picanha portions dry with paper towels. Generously season both sides with coarse sea salt and freshly ground black pepper. Let rest at room temperature for 10 minutes.
3. Caramelize the onions: While the meat rests, heat a skillet over medium heat with a bit of olive oil. Add sliced onions and cook slowly for 10-12 minutes until golden brown and sweet. Set aside.
4. Cook the burgers: Heat a grill or cast-iron skillet over high heat until very hot. Brush the picanha portions lightly with olive oil. Cook for 3-4 minutes per side for medium-rare, or until desired doneness is reached. During the last minute of cooking, place a slice of cheese on each burger and cover to melt.
5. Toast the buns: Lightly butter the cut sides of the brioche buns and toast them on the grill or in a pan until golden.
6. Assemble: Spread chimichurri sauce on the bottom bun. Layer with arugula, cooked picanha burger with melted cheese, caramelized onions, tomato slices, and additional chimichurri if desired. Top with the upper bun.
7. Serve immediately while hot and enjoy!