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Smoked Beef Birria Burgers

Smoked Beef Birria Burgers: Dive into Flavorful Bliss

Discover the irresistible Smoked Beef Birria Burgers, a savory blend of smoked beef and spices that deliver comfort food at its best.
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Prep Time 15 minutes
Cook Time 4 hours
Chilling Time 1 hour
Total Time 5 hours 15 minutes
Servings: 4 burgers
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Birria
  • 3 each Dried Guajillo Chiles Adds a rich, smoky flavor; substitute with similar smoked chiles for a different taste profile.
  • 2 each Dried Ancho Chiles Provides sweetness and depth; can be replaced with other dried chiles like Pasilla for variation.
  • 1 each Dried Chipotle Chiles Imparts heat and smokiness; optional substitution with fresh jalapeños for milder flavor.
  • 4 cups Water Used to hydrate chilies; ensure it’s boiling hot for best results.
  • 2 cups Beef Broth Enhances umami flavor; homemade or store-bought can be used interchangeably.
  • 4 cloves Garlic Cloves Adds savory depth; fresh is preferred, but garlic powder can be used in a pinch.
  • 1 tablespoon Mexican Oregano Provides herbal notes; substitute with Mediterranean oregano if unavailable.
  • 1 teaspoon Dried Thyme Adds earthiness; fresh thyme can be used for a more vibrant flavor.
  • 1 stick Ground Cinnamon Introduces warmth and complexity; skip if preferred.
  • 1 teaspoon Kosher Salt Essential for seasoning; use sea salt if desired, adjusting to taste.
  • 3 pounds Chuck Roast Ideal for braising due to its fat content; can substitute with brisket for a slightly different texture.
For the Burgers
  • 1 pound Ground Beef (85/15 preferred) Forms the patty; use any blend as per preference, ensuring enough fat for juiciness.
  • 4 each Burger Buns Serve as the vehicle for the burger; choose sturdy buns to hold up against the moist fillings.
For the Toppings
  • ¼ cup Chopped Cilantro Fresh garnish for brightness; alternative herbs like parsley can be used.
  • ½ cup Diced White Onion Provides crunch and sharp flavor; green onions are a suitable alternative.

Equipment

  • Grill
  • Dutch oven
  • skillet
  • Blender

Method
 

Step-by-Step Instructions
  1. 1. Heat a skillet over medium heat and toast the dried guajillo, ancho, and chipotle chiles for 2-3 minutes until fragrant. Soak them in boiling water for 10-15 minutes until softened. Blend chiles with garlic, oregano, thyme, cinnamon, and beef broth until smooth.
  2. 2. Season the chuck roast with kosher salt and black pepper. In a Dutch oven over medium-high heat, sear the beef for 4-5 minutes on each side until a deep brown crust forms.
  3. 3. Pour blended chile sauce over seared chuck roast. Reduce heat to low, cover, and braise for 2-4 hours until beef is tender and shreds easily.
  4. 4. Remove beef and let cool slightly before shredding into bite-sized pieces. Return to the pot with remaining sauce and skim off excess fat.
  5. 5. Form ground beef into patties and season. Chill in the refrigerator for at least 1 hour.
  6. 6. Preheat grill to 250-275°F. Smoke patties for about 30 minutes until internal temperature reaches 160°F. Sear over high heat for 2-3 minutes per side.
  7. 7. Toast buns on the grill. Assemble burgers with shredded birria, smoked patty, cilantro, and onions. Serve with a bowl of consomé for dipping.

Nutrition

Serving: 1burgerCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 15IUVitamin C: 10mgCalcium: 4mgIron: 15mg

Notes

For best results, refrigerate the burger patties before grilling and always taste the birria sauce to adjust seasoning.

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