{"id":362261,"date":"2026-08-01T19:03:15","date_gmt":"2026-08-01T19:03:15","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/picanha-burger-with-chimichurri-mayo\/"},"modified":"2026-08-01T19:03:15","modified_gmt":"2026-08-01T19:03:15","slug":"picanha-burger-with-chimichurri-mayo","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=362261","title":{"rendered":"Picanha Burger with Chimichurri Mayo"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div>\n\t<!-- [element-15378] --><!-- [\/element-15378] --><\/p>\n<div class=\"wp-block-kadence-image kb-image16062_c08372-9c\">\n<figure class=\"aligncenter size-full\"><img data-perfmatters-preload=\"\" decoding=\"async\" width=\"1200\" height=\"1500\" src=\"https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Picanha-Burger_002.jpg\" alt=\"Picanha burger with chimichurri mayo and a jar of pickled red onions behind it\" class=\"kb-img wp-image-16071\" srcset=\"https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Picanha-Burger_002.jpg 1200w, https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Picanha-Burger_002-240x300.jpg 240w, https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Picanha-Burger_002-819x1024.jpg 819w, https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Picanha-Burger_002-768x960.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" fetchpriority=\"high\"\/><\/figure>\n<\/div>\n<p class=\"wp-block-paragraph\">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.<\/p>\n<p class=\"wp-block-paragraph\">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.<\/p>\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\">Love all things chimichurri? Start with a batch of the <a href=\"https:\/\/www.chilesandsmoke.com\/chimichurri\/\">Authentic Chimichurri<\/a> and build from there.<\/p>\n<\/blockquote>\n<div class=\"wp-block-kadence-image kb-image16062_1570e3-64\">\n<figure class=\"aligncenter size-full\"><img data-perfmatters-preload=\"\" decoding=\"async\" width=\"1200\" height=\"1500\" src=\"https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Picanha-Burger_004-1.jpg\" alt=\"Close-up of a picanha burger topped with pickled red onions\" class=\"kb-img wp-image-16073\" srcset=\"https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Picanha-Burger_004-1.jpg 1200w, https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Picanha-Burger_004-1-240x300.jpg 240w, https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Picanha-Burger_004-1-819x1024.jpg 819w, https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Picanha-Burger_004-1-768x960.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" fetchpriority=\"high\"\/><\/figure>\n<\/div>\n<div class=\"wp-block-kadence-column kadence-column16062_d7ae27-75\">\n<div class=\"kt-inside-inner-col\">\n<h2 class=\"kt-adv-heading16062_f5d730-ce wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading16062_f5d730-ce\">Why This Recipe Works<\/h2>\n<ul class=\"wp-block-list\">\n<li><strong>A burger that stays balanced.<\/strong> Thin slices of picanha add steak without overwhelming the burger underneath.<\/li>\n<li><strong>Tender picanha, deep crust.<\/strong> Cooking low before the sear keeps the steak tender edge to edge with a deep, dark crust.<\/li>\n<li><strong>Patties that hold their shape.<\/strong> Chilling the seasoned meat firms it up so the patties hold together and brown better on the grill.<\/li>\n<li><strong>Freshness in every bite.<\/strong> Chimichurri mayo spreads evenly across the burger instead of sliding out with the first bite like plain chimichurri would.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<h2 class=\"wp-block-heading\">Key Ingredients<\/h2>\n<ul class=\"wp-block-list\">\n<li><strong>Ground beef:<\/strong> 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.<\/li>\n<li><strong>Picanha:<\/strong> 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.<\/li>\n<li><strong>Provolone:<\/strong> 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.<\/li>\n<li><strong><a href=\"https:\/\/www.chilesandsmoke.com\/chimichurri-mayo\/\">Chimichurri mayo<\/a>:<\/strong> The sauce that ties it together, spread on both buns. Make it ahead so it is ready when the meat comes off the grill.<\/li>\n<li><strong><a href=\"https:\/\/www.chilesandsmoke.com\/quick-pickled-red-onions\/\">Pickled red onions<\/a>:<\/strong> The one topping I would not skip. Their acid cuts through the two layers of beef and keeps the burger from eating heavy.<\/li>\n<li><strong>Buns:<\/strong> A soft potato or brioche bun, toasted. Toasting is what keeps the bottom from going soggy under the mayo and steak.<\/li>\n<\/ul>\n<h2 class=\"wp-block-heading\">How to Make a Picanha Burger<\/h2>\n<h3 class=\"wp-block-heading\">Step 1: Season the picanha<\/h3>\n<p class=\"wp-block-paragraph\">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.<\/p>\n<p class=\"wp-block-paragraph\">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. <\/p>\n<div class=\"wp-block-kadence-image kb-image16062_365631-ec\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"800\" alt=\"Raw picanha seasoned for a reverse sear on a foil-lined sheet pan\" class=\"kb-img wp-image-16074 perfmatters-lazy\" src=\"https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Picanha-Prep_001.jpg\" srcset=\"https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Picanha-Prep_001.jpg 1200w, https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Picanha-Prep_001-300x200.jpg 300w, https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Picanha-Prep_001-1024x683.jpg 1024w, https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Picanha-Prep_001-768x512.jpg 768w\" data-sizes=\"(max-width: 1200px) 100vw, 1200px\"\/><\/figure>\n<\/div>\n<h3 class=\"wp-block-heading\">Step 2: Form and chill the burger patties<\/h3>\n<p class=\"wp-block-paragraph\">Divide the ground beef into three \u2153-pound portions and gently form them into patties about \u00bd inch thick, making them slightly wider than the buns since they\u2019ll shrink as they cook. Chill them uncovered for at least 30 minutes.<\/p>\n<p class=\"wp-block-paragraph\">Weighing them out helps make sure each burger is the perfect size. Use a <a href=\"https:\/\/thermoworks.sjv.io\/yZLB0D\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">precision kitchen scale<\/a> for the best results. You\u2019ll want one of these anyway, especially when weighing out seasoning blends or bacon cures.<\/p>\n<div class=\"wp-block-kadence-image kb-image16062_034e08-5c\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"800\" alt=\"Raw ground beef for picanha burger patties on a kitchen scale\" class=\"kb-img wp-image-16064 perfmatters-lazy\" src=\"https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Burger-Prep_001.jpg\" srcset=\"https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Burger-Prep_001.jpg 1200w, https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Burger-Prep_001-300x200.jpg 300w, https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Burger-Prep_001-1024x683.jpg 1024w, https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Burger-Prep_001-768x512.jpg 768w\" data-sizes=\"(max-width: 1200px) 100vw, 1200px\"\/><\/figure>\n<\/div>\n<p class=\"wp-block-paragraph\">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.<\/p>\n<p class=\"wp-block-paragraph\">Or, grab my <a href=\"https:\/\/shop.chilesandsmoke.com\/products\/canyon-crust-beef-seasoning\">Canyon Crust beef seasoning<\/a> for a coarse, flavorful crust that\u2019s ready to go.<\/p>\n<h3 class=\"wp-block-heading\">Step 3: Smoke the picanha<\/h3>\n<p class=\"wp-block-paragraph\">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.<\/p>\n<div class=\"wp-block-kadence-image kb-image16062_b91b49-c2\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"800\" alt=\"Weber kettle grill with a full bed of lit charcoal briquettes glowing red before setting up two-zone fire\" class=\"kb-img wp-image-14699 perfmatters-lazy\" src=\"https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2025\/06\/Charcoal-Burger_Prep-003.jpg\" srcset=\"https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2025\/06\/Charcoal-Burger_Prep-003.jpg 1200w, https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2025\/06\/Charcoal-Burger_Prep-003-300x200.jpg 300w, https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2025\/06\/Charcoal-Burger_Prep-003-1024x683.jpg 1024w, https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2025\/06\/Charcoal-Burger_Prep-003-768x512.jpg 768w, https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2025\/06\/Charcoal-Burger_Prep-003-150x100.jpg 150w\" data-sizes=\"(max-width: 1200px) 100vw, 1200px\"\/><\/figure>\n<\/div>\n<p class=\"wp-block-paragraph\">Cook the picanha over the indirect side at about 250\u00b0F until the center reaches 115 to 118\u00b0F.<\/p>\n<p class=\"wp-block-paragraph\">My <a href=\"https:\/\/www.chilesandsmoke.com\/reverse-seared-picanha\/\">reverse-seared picanha<\/a> guide covers this in more detail, including tips for target temperatures and timing.<\/p>\n<h4 class=\"wp-block-heading\" id=\"reverse-searing\">Reverse-Searing Temperature Guide<\/h4>\n<figure class=\"wp-block-table\">\n<table>\n<tbody>\n<tr>\n<td><strong>Doneness<\/strong><\/td>\n<td><strong>Target Temp in the Smoker<\/strong><\/td>\n<td><strong>Final Temp during the Sear<\/strong><\/td>\n<\/tr>\n<tr>\n<td>Rare<\/td>\n<td>105\u00b0F<\/td>\n<td>120\u00b0F\u00a0<\/td>\n<\/tr>\n<tr>\n<td>Med-Rare<\/td>\n<td>115\u00b0F\u00a0<\/td>\n<td>130\u00b0F\u00a0<\/td>\n<\/tr>\n<tr>\n<td>Medium<\/td>\n<td>125\u00b0F\u00a0<\/td>\n<td>140\u00b0F\u00a0<\/td>\n<\/tr>\n<tr>\n<td>Med-Well<\/td>\n<td>135\u00b0F\u00a0<\/td>\n<td>150\u00b0F\u00a0<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n<div class=\"wp-block-kadence-image kb-image16062_55d0d4-4f\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"800\" alt=\"Picanha cooking indirect on a charcoal grill for a reverse sear\" class=\"kb-img wp-image-16075 perfmatters-lazy\" src=\"https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Picanha-Prep_002.jpg\" srcset=\"https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Picanha-Prep_002.jpg 1200w, https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Picanha-Prep_002-300x200.jpg 300w, https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Picanha-Prep_002-1024x683.jpg 1024w, https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Picanha-Prep_002-768x512.jpg 768w\" data-sizes=\"(max-width: 1200px) 100vw, 1200px\"\/><figcaption>Picanha cooking indirect, away from the hot coals.<\/figcaption><\/figure>\n<\/div>\n<div class=\"wp-block-kadence-image kb-image16062_ddec06-cc\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"800\" alt=\"Reverse-seared picanha on the grill grate with flame in the background\" class=\"kb-img wp-image-16076 perfmatters-lazy\" src=\"https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Picanha-Prep_003.jpg\" srcset=\"https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Picanha-Prep_003.jpg 1200w, https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Picanha-Prep_003-300x200.jpg 300w, https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Picanha-Prep_003-1024x683.jpg 1024w, https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Picanha-Prep_003-768x512.jpg 768w\" data-sizes=\"(max-width: 1200px) 100vw, 1200px\"\/><figcaption>Target temperature has been reached \u2013 this is ready for the sear.<\/figcaption><\/figure>\n<\/div>\n<h3 class=\"wp-block-heading\">Step 4: Sear and rest the picanha<\/h3>\n<p class=\"wp-block-paragraph\">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.<\/p>\n<div class=\"wp-block-kadence-image kb-image16062_ab7428-cc\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1500\" alt=\"Picanha continuing to sear over open flame with a darker crust\" class=\"kb-img wp-image-16078 perfmatters-lazy\" src=\"https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Picanha-Prep_005.jpg\" srcset=\"https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Picanha-Prep_005.jpg 1200w, https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Picanha-Prep_005-240x300.jpg 240w, https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Picanha-Prep_005-819x1024.jpg 819w, https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Picanha-Prep_005-768x960.jpg 768w\" data-sizes=\"(max-width: 1200px) 100vw, 1200px\"\/><\/figure>\n<\/div>\n<p class=\"wp-block-paragraph\">Sear for about a minute per side, moving the steak around as needed to stay ahead of the flames.<\/p>\n<p class=\"wp-block-paragraph\">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\u00b0F for medium-rare and let it rest for 10 to 15 minutes while you grill the burgers.<\/p>\n<div class=\"wp-block-kadence-image kb-image16062_e954a7-95\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1500\" alt=\"Reverse-seared picanha resting on a tray before slicing\" class=\"kb-img wp-image-16080 perfmatters-lazy\" src=\"https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Picanha-Prep_007.jpg\" srcset=\"https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Picanha-Prep_007.jpg 1200w, https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Picanha-Prep_007-240x300.jpg 240w, https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Picanha-Prep_007-819x1024.jpg 819w, https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Picanha-Prep_007-768x960.jpg 768w\" data-sizes=\"(max-width: 1200px) 100vw, 1200px\"\/><\/figure>\n<\/div>\n<h3 class=\"wp-block-heading\">Step 5: Grill the burgers while the picanha rests<\/h3>\n<p class=\"wp-block-paragraph\">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.<\/p>\n<p class=\"wp-block-paragraph\">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.<\/p>\n<div class=\"wp-block-kadence-image kb-image16062_384017-d4\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"800\" alt=\"Raw picanha burger patties on a charcoal grill before searing\" class=\"kb-img wp-image-16065 perfmatters-lazy\" src=\"https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Burger-Prep_002.jpg\" srcset=\"https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Burger-Prep_002.jpg 1200w, https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Burger-Prep_002-300x200.jpg 300w, https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Burger-Prep_002-1024x683.jpg 1024w, https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Burger-Prep_002-768x512.jpg 768w\" data-sizes=\"(max-width: 1200px) 100vw, 1200px\"\/><\/figure>\n<\/div>\n<div class=\"wp-block-kadence-image kb-image16062_d5a7ef-89\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"800\" alt=\"Charcoal-grilled burger patties with dark grill marks\" class=\"kb-img wp-image-16066 perfmatters-lazy\" src=\"https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Burger-Prep_003.jpg\" srcset=\"https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Burger-Prep_003.jpg 1200w, https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Burger-Prep_003-300x200.jpg 300w, https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Burger-Prep_003-1024x683.jpg 1024w, https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Burger-Prep_003-768x512.jpg 768w\" data-sizes=\"(max-width: 1200px) 100vw, 1200px\"\/><\/figure>\n<\/div>\n<p class=\"wp-block-paragraph\">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\u00b0F below your target temperature so they can finish as they rest. My <a href=\"https:\/\/www.chilesandsmoke.com\/charcoal-burgers\/\">charcoal burgers<\/a> post has the full method and timing.<\/p>\n<div class=\"wp-block-kadence-image kb-image16062_a07aaf-72\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"800\" alt=\"Provolone melting over charcoal-grilled burger patties\" class=\"kb-img wp-image-16067 perfmatters-lazy\" src=\"https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Burger-Prep_004.jpg\" srcset=\"https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Burger-Prep_004.jpg 1200w, https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Burger-Prep_004-300x200.jpg 300w, https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Burger-Prep_004-1024x683.jpg 1024w, https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Burger-Prep_004-768x512.jpg 768w\" data-sizes=\"(max-width: 1200px) 100vw, 1200px\"\/><\/figure>\n<\/div>\n<h3 class=\"wp-block-heading\">Step 6: Toast the buns and build<\/h3>\n<p class=\"wp-block-paragraph\">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.<\/p>\n<p class=\"wp-block-paragraph\">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.<\/p>\n<div class=\"wp-block-kadence-image kb-image16062_6db4e7-36\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"800\" alt=\"Sliced reverse-seared picanha showing an evenly pink, rare interior\" class=\"kb-img wp-image-16068 perfmatters-lazy\" src=\"https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Picanha_Rare_001.jpg\" srcset=\"https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Picanha_Rare_001.jpg 1200w, https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Picanha_Rare_001-300x200.jpg 300w, https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Picanha_Rare_001-1024x683.jpg 1024w, https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Picanha_Rare_001-768x512.jpg 768w\" data-sizes=\"(max-width: 1200px) 100vw, 1200px\"\/><\/figure>\n<\/div>\n<div class=\"wp-block-kadence-column kadence-column16062_d1d8a4-58\">\n<div class=\"kt-inside-inner-col\">\n<h2 class=\"kt-adv-heading16062_006fb6-68 wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading16062_006fb6-68\">Pro Tips from the Pit<\/h2>\n<ul class=\"wp-block-list\">\n<li><strong>Let the picanha\u2019s rest be your burger timer.<\/strong> Start the patties when the steak comes off to sear, and they finish right as the steak is ready to slice. <\/li>\n<li><strong>Spread mayo on both buns, not just the bottom.<\/strong> It coats every bite and helps hold the stack together. Plus, the tangy herb sauce balances out the intense smoky beef.<\/li>\n<li><strong>Keep the picanha to a few thin slices per burger.<\/strong> Piling it on looks good until it slides apart on the first bite. Slicing thin means you won\u2019t be chewing for 5 minutes with every bite.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<h2 class=\"wp-block-heading\">Optional Toppings<\/h2>\n<p class=\"wp-block-paragraph\">If you want to change it up, my favorites are:<\/p>\n<div class=\"wp-block-kadence-image kb-image16062_12ef94-20\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1500\" alt=\"Picanha burger stacked with provolone, pickled red onions, and chimichurri mayo\" class=\"kb-img wp-image-16070 perfmatters-lazy\" src=\"https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Picanha-Burger_001.jpg\" srcset=\"https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Picanha-Burger_001.jpg 1200w, https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Picanha-Burger_001-240x300.jpg 240w, https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Picanha-Burger_001-819x1024.jpg 819w, https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Picanha-Burger_001-768x960.jpg 768w\" data-sizes=\"(max-width: 1200px) 100vw, 1200px\"\/><\/figure>\n<\/div>\n<h2 class=\"wp-block-heading\">Frequently Asked Questions<\/h2>\n<div class=\"schema-faq wp-block-yoast-faq-block\">\n<div class=\"schema-faq-section\" id=\"faq-question-1785169606134\"><strong class=\"schema-faq-question\"><strong>What cut is picanha?<\/strong><\/strong> <\/p>\n<p class=\"schema-faq-answer\">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.<\/p>\n<\/p><\/div>\n<div class=\"schema-faq-section\" id=\"faq-question-1785169642349\"><strong class=\"schema-faq-question\">Do you grind the picanha for the burger?<\/strong> <\/p>\n<p class=\"schema-faq-answer\">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.<\/p>\n<\/p><\/div>\n<div class=\"schema-faq-section\" id=\"faq-question-1785169654166\"><strong class=\"schema-faq-question\">How much picanha goes on each burger?<\/strong> <\/p>\n<p class=\"schema-faq-answer\">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.<\/p>\n<\/p><\/div>\n<div class=\"schema-faq-section\" id=\"faq-question-1785169664091\"><strong class=\"schema-faq-question\">Can you make this on a gas grill?<\/strong> <\/p>\n<p class=\"schema-faq-answer\">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.<\/p>\n<\/p><\/div>\n<div class=\"schema-faq-section\" id=\"faq-question-1785169779437\"><strong class=\"schema-faq-question\">What temperature should the burgers be pulled at?<\/strong> <\/p>\n<p class=\"schema-faq-answer\">Pull them 5 to 8\u00b0F under your target so they finish there as they rest: about 125\u00b0F for medium-rare, 135\u00b0F for medium, or 145\u00b0F for medium-well. My <a href=\"https:\/\/www.chilesandsmoke.com\/charcoal-burgers\/\">charcoal burgers<\/a> post has the full breakdown.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<h2 class=\"wp-block-heading\">More Beef and Burger Recipes<\/h2>\n<div class=\"wp-block-group\">\n<div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\">Try It and Tag Us<\/h2>\n<p class=\"wp-block-paragraph\">If you make this picanha burger, leave a star rating and a comment below to tell me how you built yours. Tag us on <a href=\"https:\/\/www.instagram.com\/chilesandsmoke\/\">Instagram<\/a> when you do, happy grilling!<\/p>\n<\/div>\n<\/div>\n<p><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\">\n<defs>\n<symbol viewbox=\"9 9 46 42\" id=\"wpt-star-full\">\n<path d=\"m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z\"\/>\n<\/symbol>\n<\/defs>\n<\/svg><br \/>\n<a class=\"button tasty-recipes-print-button tasty-recipes-no-print tasty-recipes-print-above-card\" href=\"https:\/\/www.chilesandsmoke.com\/picanha-burger\/print\/16083\/\">Print<\/a><span class=\"tasty-recipes-jump-target\" id=\"tasty-recipes-16083-jump-target\" style=\"display:block;padding-top:2px;margin-top:-2px;\"\/><\/p>\n<div id=\"tasty-recipes-16083\" data-tr-id=\"16083\" class=\"tasty-recipes tasty-recipes-16083 tasty-recipes-display tasty-recipes-has-image tasty-recipes-has-plug\">\n<svg 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184.9 0 35.9-1.7 67.7-9.9 93.9-36.2 26.2-26.2 34.4-58 36.2-93.9 2.1-37 2.1-147.8 0-184.8zM398.8 388c-7.8 19.6-22.9 34.7-42.6 42.6-29.5 11.7-99.5 9-132.1 9s-102.7 2.6-132.1-9c-19.6-7.8-34.7-22.9-42.6-42.6-11.7-29.5-9-99.5-9-132.1s-2.6-102.7 9-132.1c7.8-19.6 22.9-34.7 42.6-42.6 29.5-11.7 99.5-9 132.1-9s102.7-2.6 132.1 9c19.6 7.8 34.7 22.9 42.6 42.6 11.7 29.5 9 99.5 9 132.1s2.7 102.7-9 132.1z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-pinterest\" viewbox=\"0 0 496 512\"><title>pinterest<\/title><desc>pinterest icon<\/desc><path fill=\"currentColor\" d=\"M496 256c0 137-111 248-248 248-25.6 0-50.2-3.9-73.4-11.1 10.1-16.5 25.2-43.5 30.8-65 3-11.6 15.4-59 15.4-59 8.1 15.4 31.7 28.5 56.8 28.5 74.8 0 128.7-68.8 128.7-154.3 0-81.9-66.9-143.2-152.9-143.2-107 0-163.9 71.8-163.9 150.1 0 36.4 19.4 81.7 50.3 96.1 4.7 2.2 7.2 1.2 8.3-3.3.8-3.4 5-20.3 6.9-28.1.6-2.5.3-4.7-1.7-7.1-10.1-12.5-18.3-35.3-18.3-56.6 0-54.7 41.4-107.6 112-107.6 60.9 0 103.6 41.5 103.6 100.9 0 67.1-33.9 113.6-78 113.6-24.3 0-42.6-20.1-36.7-44.8 7-29.5 20.5-61.3 20.5-82.6 0-19-10.2-34.9-31.4-34.9-24.9 0-44.9 25.7-44.9 60.2 0 22 7.4 36.8 7.4 36.8s-24.5 103.8-29 123.2c-5 21.4-3 51.6-.9 71.2C65.4 450.9 0 361.1 0 256 0 119 111 8 248 8s248 111 248 248z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-facebook\" viewbox=\"0 0 448 512\"><title>facebook<\/title><desc>facebook icon<\/desc><path fill=\"currentColor\" d=\"M400 32H48A48 48 0 0 0 0 80v352a48 48 0 0 0 48 48h137.25V327.69h-63V256h63v-54.64c0-62.15 37-96.48 93.67-96.48 27.14 0 55.52 4.84 55.52 4.84v61h-31.27c-30.81 0-40.42 19.12-40.42 38.73V256h68.78l-11 71.69h-57.78V480H400a48 48 0 0 0 48-48V80a48 48 0 0 0-48-48z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-print\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>print<\/title><desc>print icon<\/desc><path d=\"M19 8H5c-1.66 0-3 1.34-3 3v6h4v4h12v-4h4v-6c0-1.66-1.34-3-3-3zm-3 11H8v-5h8v5zm3-7c-.55 0-1-.45-1-1s.45-1 1-1 1 .45 1 1-.45 1-1 1zm-1-9H6v4h12V3z\" fill=\"currentColor\"\/><\/symbol><symbol 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512\"><title>heart solid<\/title><desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg>\t<\/p>\n<div class=\"tasty-recipes-image\">\n\t\t<img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"960\" class=\"attachment-medium_large size-medium_large perfmatters-lazy\" alt=\"Picanha burger with chimichurri mayo and a jar of pickled red onions behind it\" data-pin-nopin=\"true\" src=\"https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/07\/Picanha-Burger_002-768x960.jpg\"\/>\t<\/div>\n<div class=\"tasty-recipes-entry-content\">\n<div class=\"tasty-recipes-ingredients\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<ul>\n<li class=\"font-claude-response-body whitespace-normal break-words pl-2\" data-sourcepos=\"162:1-162:49;11557-11605\"><span data-amount=\"1\">1<\/span> pound 80\/20 ground beef (<span data-amount=\"3\">three<\/span> <span data-amount=\"0.33333333333333\">\u2153<\/span> lb patties)<\/li>\n<li class=\"font-claude-response-body whitespace-normal break-words pl-2\" data-sourcepos=\"163:1-163:69;11606-11674\"><span data-amount=\"1\">1<\/span> whole picanha (about <span data-amount=\"2.5\">2.5<\/span> to <span data-amount=\"3\">3<\/span> pounds), reverse-seared and sliced<\/li>\n<li class=\"font-claude-response-body whitespace-normal break-words pl-2\" data-sourcepos=\"164:1-164:21;11675-11695\"><span data-amount=\"3\">3<\/span> slices provolone<\/li>\n<li class=\"font-claude-response-body whitespace-normal break-words pl-2\" data-sourcepos=\"165:1-165:86;11696-11781\"><a class=\"underline underline underline-offset-2 decoration-1 decoration-current\/40 hover:decoration-current focus:decoration-current\" href=\"https:\/\/www.chilesandsmoke.com\/chimichurri-mayo\/\">Chimichurri mayo<\/a>, for spreading<\/li>\n<li class=\"font-claude-response-body whitespace-normal break-words pl-2\" data-sourcepos=\"166:1-166:94;11782-11875\"><a class=\"underline underline underline-offset-2 decoration-1 decoration-current\/40 hover:decoration-current focus:decoration-current\" href=\"https:\/\/www.chilesandsmoke.com\/quick-pickled-red-onions\/\">Pickled red onions<\/a>, for topping<\/li>\n<li class=\"font-claude-response-body whitespace-normal break-words pl-2\" data-sourcepos=\"167:1-167:27;11876-11902\"><span data-amount=\"3\">3<\/span> potato or brioche buns<\/li>\n<li class=\"font-claude-response-body whitespace-normal break-words pl-2\" data-sourcepos=\"168:1-168:55;11903-11957\">Chile flakes or ground chiltepin, a pinch per burger<\/li>\n<li class=\"font-claude-response-body whitespace-normal break-words pl-2\" data-sourcepos=\"169:1-169:135;11958-12092\">Kosher salt and black pepper, or <a class=\"underline underline underline-offset-2 decoration-1 decoration-current\/40 hover:decoration-current focus:decoration-current\" href=\"https:\/\/shop.chilesandsmoke.com\/products\/canyon-crust-beef-seasoning\">Canyon Crust beef seasoning<\/a><\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-instructions\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li id=\"instruction-step-1\" class=\"font-claude-response-body whitespace-normal break-words pl-2\" data-sourcepos=\"172:1-172:214;11999-12212\">Score the fat cap if it\u2019s 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.<\/li>\n<li id=\"instruction-step-2\" class=\"font-claude-response-body whitespace-normal break-words pl-2\" data-sourcepos=\"173:1-173:137;12213-12349\">Divide the beef into three \u2153-pound patties, about \u00bd inch thick and slightly wider than the buns. Chill uncovered at least 30 minutes.<\/li>\n<li id=\"instruction-step-3\" class=\"font-claude-response-body whitespace-normal break-words pl-2\" data-sourcepos=\"174:1-174:101;12350-12450\">Set up a two-zone charcoal fire and smoke the picanha indirect at 250\u00b0F to 115 to 118\u00b0F internal.<\/li>\n<li id=\"instruction-step-4\" class=\"font-claude-response-body whitespace-normal break-words pl-2\" data-sourcepos=\"175:1-175:75;12451-12525\">Sear the picanha over the coals to 125 to 130\u00b0F. Rest 10 to 15 minutes.<\/li>\n<li id=\"instruction-step-5\" class=\"font-claude-response-body whitespace-normal break-words pl-2\" data-sourcepos=\"176:1-176:164;12526-12689\">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.<\/li>\n<li id=\"instruction-step-6\" class=\"font-claude-response-body whitespace-normal break-words pl-2\" data-sourcepos=\"177:1-177:113;12690-12802\">Slice the picanha thinly against the grain. Toast the buns cut-side down and spread chimichurri mayo on both.<\/li>\n<li id=\"instruction-step-7\" class=\"font-claude-response-body whitespace-normal break-words pl-2\" data-sourcepos=\"178:1-178:133;12803-12935\">Build: patty, provolone, sliced picanha, pickled red onions, and a pinch of chile flakes or chiltepin. Add the top bun and serve.<\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-notes\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n<h3 style=\"color: #232323 !important; text-transform: initial !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ul>\n<li class=\"font-claude-response-body whitespace-normal break-words pl-2\" data-sourcepos=\"181:1-181:88;12947-13034\">Make the chimichurri mayo and pickled onions ahead so only the meat cooks on the day.<\/li>\n<li class=\"font-claude-response-body whitespace-normal break-words pl-2\" data-sourcepos=\"182:1-182:72;13035-13106\">Keep the picanha to a few slices per burger so it stays clean to eat.<\/li>\n<li class=\"font-claude-response-body whitespace-normal break-words pl-2\" data-sourcepos=\"183:1-183:106;13107-13212\">See the article above for target temperatures on the reverse sear and tips for nailing the burger cook.<\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-other-details\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n<ul>\n<li class=\"author\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\">Author:<\/span> <a style=\"color: #A70D0D !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\" href=\"https:\/\/www.chilesandsmoke.com\/our-story\/\">Brad Prose<\/a><\/li>\n<li class=\"prep-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #A4374E !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"\/><\/svg>Prep Time:<\/span> <span style=\"color: #A70D0D !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">20 min<\/span><\/li>\n<li class=\"cook-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #A4374E !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"\/><\/svg>Cook Time:<\/span> <span style=\"color: #A70D0D !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cook-time\">1 hour 45 min<\/span><\/li>\n<li class=\"category\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #A4374E !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-folder\"\/><\/svg>Category:<\/span> <span style=\"color: #A70D0D !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-category\">Burgers &amp; Sandwiches<\/span><\/li>\n<li class=\"method\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #A4374E !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-squares\"\/><\/svg>Method:<\/span> <span style=\"color: #A70D0D !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-method\">Direct\/Indirect Charcoal Grill<\/span><\/li>\n<li class=\"cuisine\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #A4374E !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-flag\"\/><\/svg>Cuisine:<\/span> <span style=\"color: #A70D0D !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cuisine\">American<\/span><\/li>\n<\/ul><\/div>\n<div class=\"tasty-recipes-nutrition\">\n<h3 style=\"color: #232323 !important; text-transform: initial !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Nutrition<\/h3>\n<ul>\n<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Serving Size:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-serving-size\">1 burger<\/span><\/li>\n<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Calories:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-calories\">914<\/span><\/li>\n<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Sugar:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-sugar\">4.7 g<\/span><\/li>\n<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Sodium:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-sodium\">964.2 mg<\/span><\/li>\n<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Fat:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-fat\">63 g<\/span><\/li>\n<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Carbohydrates:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-carbohydrates\">27.6 g<\/span><\/li>\n<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Protein:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-protein\">50.4 g<\/span><\/li>\n<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Cholesterol:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-cholesterol\">183.4 mg<\/span><\/li>\n<\/ul><\/div>\n<\/div>\n<\/div>\n<div class=\"tasty-recipes-plug\">Recipe Card powered by<a href=\"https:\/\/www.wptasty.com\/ref\/2210328\/\" target=\"_blank\" rel=\"nofollow\"><img decoding=\"async\" data-pin-nopin=\"true\" alt=\"Tasty Recipes\" height=\"20\" class=\"perfmatters-lazy\" src=\"https:\/\/www.chilesandsmoke.com\/wp-content\/plugins\/tasty-recipes-lite\/assets\/images\/tasty-recipes-neutral.svg\"\/><\/a><\/div>\n<p><!-- [element-15373] --><\/p>\n<div class=\"kb-row-layout-wrap kb-row-layout-id15373_d34a28-c9 alignnone wp-block-kadence-rowlayout\">\n<div class=\"kt-row-column-wrap kt-has-1-columns kt-row-layout-equal kt-tab-layout-inherit kt-mobile-layout-row kt-row-valign-top\">\n<div class=\"wp-block-kadence-column kadence-column15373_26cbff-03\">\n<div class=\"kt-inside-inner-col\">\n<div class=\"wp-block-media-text is-stacked-on-mobile\" style=\"grid-template-columns:28% auto\">\n<figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"819\" height=\"1024\" alt=\"Brad Prose holding Epic BBQ Sandwiches cookbook\" class=\"wp-image-15178 size-full perfmatters-lazy\" src=\"https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/04\/ACE-Grill-Off_2026_002-819x1024.jpg\" srcset=\"https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/04\/ACE-Grill-Off_2026_002-819x1024.jpg 819w, https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/04\/ACE-Grill-Off_2026_002-240x300.jpg 240w, https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/04\/ACE-Grill-Off_2026_002-768x960.jpg 768w, https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/04\/ACE-Grill-Off_2026_002-1229x1536.jpg 1229w, https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/04\/ACE-Grill-Off_2026_002-1638x2048.jpg 1638w, https:\/\/www.chilesandsmoke.com\/wp-content\/uploads\/2026\/04\/ACE-Grill-Off_2026_002.jpg 2000w\" data-sizes=\"(max-width: 819px) 100vw, 819px\"\/><\/figure>\n<div class=\"wp-block-media-text__content\">\n<p class=\"wp-block-paragraph\"><strong>Brad Prose<\/strong> has been crafting recipes over live fire for 20 years. He\u2019s the author of two cookbooks, <a href=\"https:\/\/amzn.to\/4vOFsgZ\">Chiles and Smoke<\/a> and <a href=\"https:\/\/amzn.to\/4eJfpSf\">Epic BBQ Sandwiches<\/a>, and the creator of the original smash burger taco, as credited by the Washington Post, TODAY Show, Good Morning America, and Food Network. Brad is the force behind Chiles and Smoke, the home of Sonoran BBQ: bold flavors built around chiles, smoke, and the traditions of the American Southwest. Follow along on <a href=\"https:\/\/www.instagram.com\/chilesandsmoke\/\">Instagram<\/a>, <a href=\"https:\/\/www.youtube.com\/chilesandsmoke\">YouTube<\/a>, and <a href=\"https:\/\/www.facebook.com\/chilesandsmoke\">Facebook<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p><!-- [\/element-15373] --><\/div>\n<p><script async src=\"\/\/www.instagram.com\/embed.js\"><\/script><br \/>\n<br \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":362262,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[98852,98853,90],"tags":[6255,19967,8253,19966],"dealstore":[],"offerexpiration":[],"class_list":["post-362261","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beef-lamb","category-burgers-sandwiches","category-recipes","tag-burger","tag-chimichurri","tag-mayo","tag-picanha"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Picanha Burger with Chimichurri Mayo - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=362261\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Picanha Burger with Chimichurri Mayo - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"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. 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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 [&hellip;]","og_url":"https:\/\/fivemor.com\/?p=362261","og_site_name":"Som2ny Network","article_published_time":"2026-08-01T19:03:15+00:00","og_image":[{"width":1200,"height":1500,"url":"https:\/\/fivemor.com\/wp-content\/uploads\/2026\/08\/Picanha-Burger_002.jpg","type":"image\/jpeg"}],"author":"admin","twitter_card":"summary_large_image","twitter_misc":{"Written by":"admin","Est. reading time":"9 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/fivemor.com\/?p=362261#article","isPartOf":{"@id":"https:\/\/fivemor.com\/?p=362261"},"author":{"name":"admin","@id":"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371"},"headline":"Picanha Burger with Chimichurri Mayo","datePublished":"2026-08-01T19:03:15+00:00","mainEntityOfPage":{"@id":"https:\/\/fivemor.com\/?p=362261"},"wordCount":1875,"commentCount":0,"publisher":{"@id":"https:\/\/fivemor.com\/#organization"},"image":{"@id":"https:\/\/fivemor.com\/?p=362261#primaryimage"},"thumbnailUrl":"https:\/\/fivemor.com\/wp-content\/uploads\/2026\/08\/Picanha-Burger_002.jpg","keywords":["Burger","chimichurri","MAYO","picanha"],"articleSection":["Beef &amp; 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