I received an email from Caio informing me that he was serving a Picanha (pee-can-ya) Burger at the Brazilian Restaurant Boteco on Sunday afternoons. In the email, he also mentioned that our paths had crossed twice. The first being when his dog Super Lance came in out in the Miami Herald on the same day the Herald did a piece on me. I responded to the email and asked when the second time was (since he didn’t mention it). The second time he claimed would be when I show up to Boteco to try his burger and fall in love with it. So I fell for his trick. I showed up at Boteco at 2PM when he begins to serve the burgers. The first thing he showed me was the menu.
The burger is $7.50. You can add a slice of Cheddar, Mozzarella or Swiss Cheese for an extra $1. Bacon will cost you another $1 but Lettuce, Tomato, and Red Onion are on the house. He has a full-time job on Monday through Friday but devotes his entire day Sunday to his burger, Caio’s Burger.
Caio wakes up early and grinds Picanha (which is part of the top Sirloin, actually here’s a cool
chart with the explanation of different cuts of the cow and their names in their respective countries). The bun he has specially made at a bakery in Miami Beach. He chose this particular bun because the bottom bun was able to withstand the juices and weight of the burger.
I ask for my burger Medium and watch as Caio places the burger on the grill but not before brushing some oil on it and adding some Kosher salt to the patty. He warms the bun on the top level of the grill just prior to removing the patty and then adds the Cheddar Cheese and Bacon to the burger for the melting to begin. Once completed, he puts the Caio Burger together on a station near the BBQ Grill he has been using.
The only thing I found odd was that he sliced the burger in half. I suggested that he not do that because #1 He would anger the burger gods and #2 He would anger some customers who don’t want all the juices seeping out (only into their mouths of course). The burger is served with his mayo.
Caio asked that I don’t repeat the ingredients so I won’t. While the sauce was good, it would work better as a dipping sauce for fries than on the burger.
Caio put a lot of thought into making this burger and the high quality of ingredients came through in the taste. The burger was crispy on the outside and very juicy. I loved the taste and Caio may have been right about falling in love with his burger. Although right now I’m at a strong like which is so high school of me.
Caio’s Burger at Boteco is CLOSED
Available only on Sunday after 2PM
916 N.E. 79th Street, Miami, FL