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Smoked Beef Birria Burgers: A Bold Flavor Adventure Awaiting You

Experience the bold fusion of smoked burgers and rich beef birria in this unforgettable recipe.
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Prep Time 1 hour
Cook Time 4 hours
Chilling Time 30 minutes
Total Time 5 hours
Servings: 6 burgers
Course: Beef
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Birria
  • 3 pieces Dried Guajillo Chiles Substitute with Pasilla chiles for a milder flavor.
  • 2 pieces Dried Ancho Chiles Replace with Mulato chiles if unavailable.
  • 1 piece Dried Chipotle Chile Substitute with smoked paprika for less heat.
  • 4 cups Water Used to hydrate chiles and form the sauce.
  • 2 cups Beef Broth Enhances flavor in the consomé.
  • 4 cloves Garlic Cloves Reduce amount for a milder taste.
  • 1 tablespoon Mexican Oregano Regular oregano can also be used.
  • 1 teaspoon Dried Thyme Provides earthy undertones.
  • ½ teaspoon Ground Cinnamon Essential for depth in the birria.
  • to taste teaspoon Kosher Salt Adjust seasoning to taste.
  • 4 lbs Chuck Roast Substitute with short ribs for more richness.
For the Burgers
  • 2 lbs Ground Beef 85/15 preferred; ground turkey can be used for a leaner option.
  • to taste teaspoon Black Pepper Essential for seasoning.
  • 2 tablespoons Canola Oil For searing the beef; any neutral oil works.
For the Toppings
  • 1 cup Chopped Cilantro A fresh garnish that brightens flavor.
  • 1 cup Diced White Onion Adds crunch and freshness.
  • 6 pieces Burger Buns Best served toasted for delightful texture.

Equipment

  • Dutch oven
  • Skillet
  • Smoker
  • fine-mesh sieve

Method
 

Make the Chile Sauce
  1. Toast the dried chiles in a dry skillet over medium heat for 2-3 minutes until fragrant. Soak the chiles in hot water for 30 minutes. Blend with garlic, oregano, thyme, cinnamon, and beef broth until smooth. Strain through a fine mesh sieve.
Sear the Beef
  1. Heat canola oil in a Dutch oven over medium-high heat. Season the chuck roast with salt and pepper. Sear for 4-5 minutes on each side until browned. Remove from pot.
Sauce and Braise
  1. Return the seared beef to the Dutch oven, pour in the chile sauce, coat well, cover, and braise for 2-4 hours until fork-tender.
Shred the Meat
  1. Remove the beef, shred with forks, return to pot, and stir to absorb the sauce.
Prepare the Burgers
  1. Form ground beef into 6 patties, chill for 30 minutes, and season with salt and pepper.
Smoke and Sear
  1. Preheat smoker to 250-275°F. Smoke patties for 1-1.5 hours until internal temperature reaches 160°F. Finish by searing in a hot skillet for 1-2 minutes per side.
Assemble and Serve
  1. Toast buns, layer with smoked patty, top with shredded beef birria, cilantro, and onion. Serve with consomé for dipping.

Nutrition

Serving: 1burgerCalories: 550kcalCarbohydrates: 30gProtein: 40gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 4mg

Notes

Prep the beef birria a day ahead for enhanced flavors. Serve with sides like fresh salads or Mongolian Ground Beef for a full meal.

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