The Brazilian Picanha Burger is a culinary creation that celebrates Brazil’s passion for bold flavors, quality ingredients, and its unmistakable love for churrasco—the art of grilling. Rooted in one of the most iconic cuts of beef in Brazilian cuisine, the picanha, this recipe pays homage to a key element of the country’s rich barbecue culture while giving it a modern, internationally appealing twist.
In Brazil, “picanha” is a prized cut of beef often referred to as the “queen of churrasco.” Characterized by its distinctive cap of fat and tender, flavorful meat, this cut has been a cornerstone of Brazilian steakhouses (churrascarias) for decades. Brazilians tend to grill picanha simply, allowing its natural qualities to shine with just sea salt and fire. This burger reimagines that tradition, transforming picanha into a rich and juicy ground patty that upholds its revered status but makes it accessible in a burger format.
At its core, this dish embodies the spirit of Brazilian barbecue, where communal gatherings around an open fire are a way of life. Imagine a balmy evening, friends and family mingling, and the irresistible aroma of sizzling meat wafting through the air. The Brazilian Picanha Burger captures that essence, offering the same deeply satisfying flavors in a more portable, casual form—perfect for weeknight dinners, backyard cookouts, or game-day spreads.
A highlight of this recipe is how it combines local Brazilian influences with globally loved elements. The richness of the picanha patty is balanced by toppings chosen to enhance its flavor without overpowering its essence. “Smoked mozzarella cheese” adds a touch of indulgence, with its creamy texture and mildly smoky undertone, complementing the grilled flavors of the meat. The peppery bite of “fresh arugula” and the bright juiciness of heirloom “tomato slices” bring a refreshing contrast, while the soft, subtly sweet “brioche buns” provide a sturdy yet refined foundation for the burger.
Authenticity shines through every layer, from seasoning the patties with nothing more than sea salt and black pepper to respecting the preparation traditions that prioritize simplicity and highlight the star ingredient. However, modern touches like adding melted smoked cheese make this burger universally appealing, bridging the gap between Brazilian traditions and global burger fanfare.
To elevate the picanha experience, this recipe also encourages thoughtful details: a quick toast of the buns on the grill for extra flavor, the careful resting of the patties to preserve their juiciness, and customization options like lime mayo or hot sauce for a fiery kick. These finishing touches showcase the versatility of the recipe while highlighting Brazil’s vibrant and zestful culinary spirit.
This burger is not just a meal—it’s a celebration of Brazil in every bite. By combining the soulful elements of churrasco with the comforts of a burger, it invites home cooks and food enthusiasts alike to savor the traditions of Brazil, no matter where in the world they’re enjoying it. It’s an unforgettable fusion of heritage and creativity, perfect for anyone looking to add a little South American flair to their menu.
Brazilian Picanha Burger
Ingredients
- 1 pound Picanha beef, ground Look for Brazilian-style picanha for authenticity
- 4 medium Brioche buns soft and slightly sweet
- 1 cup Organic arugula fresh and peppery
- 1 large Tomato, sliced preferably heirloom for robust flavor
- 8 slices Mozzarella cheese smoked for an extra layer of flavor
- 1 tablespoon Olive oil extra virgin for drizzling
- 1 teaspoon Sea salt to taste
- 1 teaspoon ground black pepper to taste
Instructions
- Form the picanha meat into four evenly sized burger patties, each about 1-inch thick. Season both sides liberally with sea salt and freshly ground black pepper.
- Preheat your grill or skillet over medium-high heat. Lightly brush the grates or skillet with olive oil to prevent sticking.
- Place the picanha patties on the grill or skillet. Cook for about 4 minutes on each side, or until they reach your desired level of doneness. Look for a nice char on the outside as a visual cue.
- In the last minute of cooking, place two slices of smoked mozzarella on each patty and cover with a lid to melt the cheese thoroughly.
- Remove the patties and let them rest on a plate lightly covered with foil for several minutes to retain their juicy flavors.
- Toast the brioche buns on the grill for about 1-2 minutes until gently golden brown for a soft yet sturdy base.
- Assemble the burgers by layering fresh arugula on the bottom buns, followed by juicy tomato slices, the cheesy picanha patties, and finally, the top bun.
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