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These Smoked Beef Birria Burgers mix the boldness of Texas grilling with the lively flavors of Mexican birria. Every bite is packed with juiciness and rich taste. You've got burgers that are smoky and seared, topped with succulent, chile-infused shredded beef and all your favorite add-ons. Don't forget to dunk it into a flavorful consomme. It's a messy delight, so you'll want to dig in with both hands and plenty of napkins.
I originally came up with this for a family barbecue and it vanished before I could sit down. Now, every barbecue turns into a birria burger extravaganza, and even my staunch burger-loving friends can’t get enough.
Ingredients
- Dried guajillo chiles: Add a mild fruity flavor and richness. Look for pliable, vibrant chiles.
- Dried ancho chiles: Provide a smoky sweetness. Opt for deeply colored chiles to avoid bitterness.
- Dried chipotle chiles: Infuse heat and extra smokiness. Check for flexible chiles with a strong aroma.
- Beef broth: Deepens the flavor of the consomme. Low-sodium options help maintain saltiness.
- Mexican oregano: Gives floral herb hints. Lightly crush it in your hand to release its scent.
- Chuck roast: Yields tender shredded beef with enough fat. Marbled cuts work best.
- Ground beef 85/15: Creates juicy burgers with good fat content. Freshly ground is ideal.
- Canola oil: Ensures even browning. A neutral oil is best for high heat cooking.
- Fresh cilantro and chopped onion: Add crunch and brightness against rich flavors.
- Burger buns: Should hold up to dipping and generous fillings. Look for sturdy, bakery-style options.
Instructions
- Grill Prep and Chiles:
- Heat your grill to medium-high at about 375 degrees. Arrange coals on one side for a two-zone fire. Toast dried chiles for thirty seconds on the hot side until they smell great. Transfer them to a nonreactive bowl, cover with boiling water, and let them soak for ten minutes to rehydrate.
- Create Birria Sauce:
- Remove stems and seeds from the soaked chiles. Blend the chiles with their soaking water, beef broth, garlic, Mexican oregano, thyme, cinnamon, and salt until creamy and smooth.
- Prepare and Sear Beef:
- Cut the chuck roast into two-inch pieces. Generously season each chunk with salt and pepper. Heat a Dutch oven over the coals and add canola oil. Brown the beef in batches, turning until every side is deeply charred. This takes time but boosts flavor.
- Braise Beef:
- Put all browned beef back into the pot. Add the blended birria sauce and bring it to a boil. Move the pot to the cooler side of the grill. Close the lid and slightly adjust vents to maintain a gentle simmer. Check every thirty minutes to prevent burning. Let it braise for two to three hours until the beef shreds easily with a fork.
- Shred and Strain:
- Take the Dutch oven off the heat. Remove the beef and shred it using forks. Strain the liquid consomme through a fine sieve. Set both aside.
- Smoke the Patties:
- Shape the ground beef into six medium patties or four larger ones. Season them well with salt and pepper. Add wood chips to the hot coals. Place the burgers on the cooler part of the grill away from direct heat. Smoke them for twenty to thirty minutes until they’re slightly red.
- Sear Patties and Toast Buns:
- Finish by searing the smoked patties over the coals, browning each side to your liking. Toast the burger buns cut side down until they're golden so they won't get soggy when dipped.
- Assemble and Enjoy:
- Stack a smoked patty and add a hefty scoop of shredded birria. Top it with diced onion and cilantro. Cap it off with another toasted bun and gently press down. Serve with hot consomme for dipping.
Even picky eaters in my family keep coming back for more, and the kitchen smells amazing all day.
Storage Guidelines
Keep leftover shredded birria and consomme in separate airtight containers in the fridge for up to four days. For the best tasting burgers, gently reheat the beef in its juices and toast the buns again right before putting them together.
Ingredient Alternatives
If you can’t find those specific chiles, mix in pasilla or New Mexico chiles instead. For a quicker solution, high-quality store-bought birria sauce works, but homemade gives you a depth you can't beat. You can swap brioche buns for traditional burger buns for a richer taste.
Serving Ideas
These burgers go great with crinkle-cut fries or a fresh corn salad. Consider setting up a DIY topping bar for a party so everyone can customize their own spicy or mild burger. Add sliced avocado or pickled jalapenos for extra zest.
Cultural Background
Birria hails from Jalisco, Mexico, where it’s traditionally slow-cooked for special occasions. Transforming birria into burgers mixes generations and turns any gathering into a little fiesta. My favorite part is seeing everyone dip their burger into consomme for the first time.
Seasonal Variations
You can use a slow cooker for braising the beef if grilling isn't an option. Consider using spring onions and baby cilantro for a fresh, seasonal twist. Smoked birria tacos or quesadillas are hit during summer.
Success Stories
A friend made these for a backyard wedding and they were the highlight. They're kid-friendly, too, since you can adjust the heat level. A neighbor now asks for them at every block party.
Freezer Meal Tips
Shredded birria and consomme freeze really well. Store them separately in freezer-safe bags for up to three months. For a quick weeknight meal, just thaw and reheat to fill sandwiches, rolls, or more burgers.
This burger, with its smoky, spicy birria twist and warm consomme to dip into, is exactly what your next cookout needs. You won't have leftovers—just happy faces all around.
Common Recipe Questions
- → What type of beef works best for the birria?
Chuck roast is the best choice due to its fat content, which makes it tender when braised for tasty shredded beef.
- → How do you make the burgers smoky?
Shape your patties, then smoke them on a grill using indirect heat and add wood chips for that rich smoky flavor.
- → Which chiles add depth to the birria?
Guajillo, ancho, and chipotle chiles are used, each contributing its own unique flavor—earthy, sweet, and mildly spicy.
- → Should the buns be toasted?
Yes, toasting the buns gives them a nice crunch and stops them from getting soggy in the consomme.
- → What toppings are recommended?
Chopped white onion and fresh cilantro brighten up the rich, smoky burger flavors.
- → How long is the cooking process?
From chili prep to braising and smoking, plan for around 4 hours and 30 minutes to nail it.