Picanha burgers

[JCBBQ]

This is probably heresy to our Latin American friends but at $4.49/lb I wanted to see how versatile my new favorite cut of meat is. Turns out Picanha or Rump Cap or Sirloin Cap is EXCELLENT for burgers. My Picanha was just under 50oz - including 14oz of the fat cap. I ground about half of the fat cap into the meat. It looked a little fatty but tasted great. I sous vide and then seared.

[gijsveltman]

JCBBQ picanha burgers are AWESOME! That's the only way I do burgers. The fat layer gives it a great flavor.

[JCBBQ]

I agree.

[RonB]

That looks great.

[JCBBQ]

I'm not sure how to calculate the amount of fat in the Picanha without the fat cap but I added about 6oz to the 35 oz of meat so about 15%. It was probably somewhere in the neighborhood of 75%-80% beef...whatever it was, it was pretty tasty.