These Smoked Beef Birria Burgers are a tasty twist on your classic burger! They feature juicy, smoky beef combined with rich spices, making every bite packed with flavor.
The best part? You can enjoy them as is or with yummy toppings like cheese and salsa. Every time I make these, my friends can’t get enough—they’re that good! 🍔
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is ideal for birria because it becomes tender when slow-cooked. If you’re looking for a leaner option, sirloin can be a substitute, but it may not be as juicy.
Dried Chile Peppers: Guajillo and ancho chilies offer rich flavors. If you can’t find them, use chili powder or a mix of mild chili powders to taste, though it won’t be quite the same experience!
Ground Beef: An 80/20 blend gives the best flavor and juiciness. You can swap it with ground turkey or chicken for a lighter option, but monitor cooking time to prevent drying out.
Brioche Burger Buns: Brioche adds richness and softness. If you want a healthier option, whole wheat or potato buns are great alternatives. Just make sure they’re sturdy enough to hold the filling!
How Do You Get the Perfect Shredded Birria?
Getting the birria meat just right is key to these burgers. Slow cooking allows the flavors to meld significantly. Here’s how to break it down:
- Toast chilies lightly on the skillet first to enhance their flavor, but keep an eye on them — you don’t want to burn them.
- Using a slow cooker lets the beef become tender easily. If using the oven, make sure it’s tightly covered to keep the moisture in.
- Once cooked, always pull the beef apart while it’s warm. Cold meat tears differently and isn’t as easy to shred.
I always use a fork to shred the beef and mix it with the juices for extra flavor. This way, the meat stays moist and full of taste when layered on the burger!
Smoked Beef Birria Burgers
Ingredients You’ll Need:
For the Birria Meat:
- 3 lbs beef chuck roast
- 5 dried guajillo chilies, seeded and deveined
- 3 dried ancho chilies, seeded and deveined
- 2 chipotle peppers in adobo
- 1 medium onion, quartered
- 4 cloves garlic
- 1 tbsp cumin
- 1 tbsp dried oregano
- 1 tsp smoked paprika
- 2 bay leaves
- 1 cinnamon stick
- 1 tbsp apple cider vinegar
- 4 cups beef broth
- Salt and pepper, to taste
For the Burgers:
- 2 lbs ground beef (80/20 blend)
- Salt and pepper, to taste
- 4 brioche burger buns, toasted
- Fresh cilantro, chopped
- White onion, finely diced
- Optional: shredded melted cheese (like Oaxaca or mozzarella)
For the Consommé Dip:
- Reserved cooking liquid from the birria meat, strained
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time, plus 8 hours for cooking the birria meat. Make sure to plan ahead as it needs time to develop those delicious flavors! Once the meat is ready, it’ll take about 15-20 minutes to grill the burgers and assemble everything. Altogether, this indulgent dish is definitely worth the wait!
Step-by-Step Instructions:
1. Prepare the Birria Meat:
Start by toasting the dried guajillo and ancho chilies in a dry skillet over medium heat for about 1-2 minutes, just until you can smell their aroma. Next, place them in a bowl and cover them with hot water to soak for 15 minutes, allowing them to soften. Once soft, drain the chilies and blend them in a blender with the chipotle peppers, onion, garlic, cumin, oregano, smoked paprika, apple cider vinegar, and a pinch of salt—adding a cup of the beef broth to help blend until smooth.
Now it’s time to season the beef chuck roast with salt and pepper generously. Place the beef in a slow cooker or a heavy pot and add bay leaves, the cinnamon stick, the blended chili sauce, and the remaining beef broth. Cook on low for 8 hours, or if you prefer the oven method, set it to 275°F (135°C), covering the pot with foil for about 4-5 hours. The beef should be tender and easily shreddable. Once it’s done, shred the beef and keep it warm while straining the cooking liquid to make your consommé.
2. Prepare the Burger Patties:
While the beef is cooking, form the ground beef into 4 equal-sized patties. Don’t forget to season both sides with salt and pepper! Heat a grill or a skillet over medium-high heat, and cook the patties for 4-5 minutes on each side, or until they reach your desired doneness. If you like, during the last minute of cooking, add shredded cheese on top of each patty and cover to melt.
3. Assemble the Burgers:
Now it’s time to make those burgers! Start by toasting the brioche buns until they’re golden brown. Place one smoked beef patty on the bottom bun, and then generously top it with the shredded birria meat you prepared earlier. Add a sprinkle of fresh chopped cilantro and diced onions on top, then cover it all with the top bun.
4. Serve:
It’s time to dig in! Serve the burgers while they’re hot and accompany them with small bowls of the warm birria consommé for dipping. Enjoy the delightful combination of smoky beef, tender birria, and fresh toppings all dipped into that rich and flavorful consommé. These burgers are sure to impress your family and friends!
With each bite, you’ll experience a delicious blend of flavors, making these Smoked Beef Birria Burgers perfect for a backyard cookout or a cozy dinner at home. Enjoy!
FAQ for Smoked Beef Birria Burgers
Can I Use Different Cuts of Meat for Birria?
Absolutely! While beef chuck roast yields the best results due to its tenderness and flavor, you can also use brisket or short ribs. Just keep in mind that cooking times may vary slightly based on the cut.
How Can I Make These Burgers Spicier?
If you love heat, consider adding extra chipotle peppers in adobo or a sprinkle of cayenne pepper to your chili sauce. You can also serve the burgers with sliced jalapeños or hot sauce for an extra kick!
Can I Prepare the Birria Meat in Advance?
Yes! The birria meat can be cooked up to 2 days ahead of time. Just store it in an airtight container in the fridge. When you’re ready to serve, reheat it on the stovetop until warmed through, and then assemble your burgers.
What’s the Best Way to Store Leftover Burgers?
Store any leftover assembled burgers in an airtight container in the fridge for up to 2 days. However, the best way to keep them is to store the meat and buns separately to maintain their texture. Reheat the meat gently and toast the buns before serving again.
