Beef Birria Burgers (Print-Friendly Version)
Flavorsome smoked beef burgers topped with birria, crunchy onions, cilantro, and a side of tasty chile consomme.
# Ingredients You'll Need:
→ Birria Prep
01 -
5 dried guajillo chiles
02 -
2 dried ancho chiles
03 -
2 dried chipotle chiles
04 -
950 millilitres water
05 -
475 millilitres beef broth
06 -
3 garlic cloves
07 -
1 tablespoon Mexican oregano
08 -
1 teaspoon dried thyme
09 -
1 teaspoon ground cinnamon
10 -
1 teaspoon kosher salt
11 -
2 kilograms chuck roast
12 -
2 teaspoons kosher salt
13 -
2 teaspoons black pepper
14 -
2 tablespoons canola oil
→ Burger Fixings
15 -
900 grams ground beef, 85% lean
16 -
Kosher salt, to taste
17 -
Black pepper, to taste
18 -
1 cup chopped cilantro
19 -
1 cup diced white onion
20 -
6 burger buns
# How to Make It:
01 -
Heat the grill up to medium-high, about 190°C. Set the coals on one side for direct and indirect heat areas.
02 -
Quickly toast guajillo, ancho, and chipotle chiles over direct heat for 30 seconds. Transfer them to a bowl and pour boiling water over. Let them soak for 10 minutes.
03 -
Remove stems and seeds from the soaked chiles. Put chiles, water, beef broth, garlic, oregano, thyme, cinnamon, and 1 teaspoon of kosher salt into a blender. Blend until it's completely smooth.
04 -
Cut the chuck roast into 5-centimetre pieces. Evenly spice them with 2 teaspoons of kosher salt and 2 teaspoons of black pepper.
05 -
Heat the canola oil in a Dutch oven over direct heat. Sear beef pieces in batches until they’re browned all over. Put all the beef back in the pot and pour the blended chile mixture on top. Bring it to a boil, then cover the grill and adjust vents to keep it simmering gently. Let it braise for 2-3 hours, checking on it now and then.
06 -
Once the beef is tender, take the Dutch oven off the heat. Shred the meat with two forks. Strain the braising liquid (consommé) and set it aside for serving.
07 -
Form the ground beef into 6 medium patties or 4 larger ones, seasoning both sides with salt and pepper. Get the coals hot and add wood chips for smoke. Place the patties on the cooler side and smoke for 20-30 minutes until they soak up flavor and get a reddish color.
08 -
Move the burgers to the direct heat and sear them to your liking. At the same time, split and toast the buns till they turn golden brown.
09 -
Take the seared patty and place it on the bottom bun, topping it with shredded birria, diced onions, and cilantro. Add the top bun, press down slightly, and serve with the reserved consommé for dipping.
# Extra Information:
01 -
It's a good idea to toast the burger buns to keep them from getting soggy and help with dipping in the consommé.