Get ready to pile high this Smoked Birria Burger with plenty of slowly braised chile beef and fresh chopped herbs. Keep a stack of napkins handy—these burgers are meant to be dipped into rich consomé before every bite.
Post Contributed by Brad Prose
Pile it High
Braising beef for birria takes time, so it’s smart to make a large batch. One day, after finding leftover birria in the fridge while making burgers, it dawned on me that the two belong together. The result is one of the most exciting burgers I’ve had.
This burger begins with a thick, smoked all-beef patty on a toasted bun, then a generous portion of shredded birria piled on top. A scattering of chopped white onion and cilantro adds brightness, and a second toasted bun finishes it. The finishing touch is dipping the whole burger into the dark, chile-infused consomé from the braise—just like you would with quesabirria tacos. Do not skip the dip.
Smoked Birria Burgers Start with Beef
Start by making the birria from chuck roast. The braise relies on a rich chile broth built from guajillo, ancho, and chipotle chiles for depth and heat. Toast the dried chiles briefly, hydrate them, then blend with water, beef broth, garlic, and aromatics to create a smooth, deeply flavored sauce. Once the sauce is ready, the rest is slow cooking and patience.
Use a Dutch oven placed over the coals to sear seasoned chunks of chuck roast and develop a good crust. After searing, pour in the chile broth, cover, and maintain a gentle simmer. Let the birria braise for about 3½ to 4 hours, until the beef pulls apart easily.
Smoked Burgers
While the birria finishes braising, prepare the beef patties for smoking. Once the roast is shredded, keep the coals hot and make your patties from ground beef—85/15 is a good ratio. Season the patties well; a smoked chipotle-style seasoning works beautifully with the flavors of the birria.
Move coals to one side of the grill to create a two-zone fire. Add wood chips over the coals, place the patties on the cooler side, and close the lid to smoke them for 20–30 minutes until they pick up color. Finish the burgers with a quick sear over direct heat to develop a crust and reach your preferred doneness. Toast the buns—this helps them hold up when dipped in consomé.
Looking for more burgers? Try different styles like smash burgers, butter burgers, or burrito-style builds to explore complementary flavors.
Build and Dip Smoked Birria Burgers
The consomé—the strained, chile-spiced braising liquid—is a crucial element. Remove the braised meat from the broth and strain the consomé, reserving it for dipping.
Assemble each burger by toasting the bun, placing the smoked patty, piling on shredded birria, and topping with chopped white onion and cilantro. Add the top bun, press down to compress the burger slightly, and dip the edge into the warm consomé. Expect juices and great flavor—hence the need for plenty of napkins.
Smoked Birria Burgers
Ingredients
Birria Ingredients
- 5 dried guajillo chiles
- 2 dried ancho chiles
- 2 dried chipotle chiles
- 4 cups water
- 2 cups beef broth
- 3 garlic cloves
- 1 tablespoon Mexican oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 4-pound chuck roast
- 2 teaspoons kosher salt (for the roast)
- 2 teaspoons black pepper (for the roast)
- 2 tablespoons canola oil
Burgers
- 2 pounds ground beef (85/15 preferred)
- Smoked chipotle seasoning, to taste
- 1 cup chopped cilantro
- 1 cup diced white onion
- 6 burger buns
Instructions
- Preheat the grill to medium-high, about 375°F, and set coals to one side to create two heat zones.
- Toast the dried chiles briefly over the coals, about 30 seconds. Place them in a bowl and pour boiling water over them to hydrate for 10 minutes.
- Remove stems and seeds, then blend the chiles with water, beef broth, garlic, oregano, thyme, cinnamon, and salt until smooth.
- Cut the chuck roast into 2″ pieces and season with salt and pepper.
- Heat oil in a Dutch oven over the coals and sear the beef pieces on all sides. When all pieces are seared, add them back to the pot and pour in the chile broth. Bring to a low boil, close the grill lid, and reduce vents so the liquid simmers. Braise for 2–3 hours, checking occasionally to maintain a gentle simmer, until the beef is tender and shreds easily.
- Remove the pot from heat, shred the beef, and strain the consomé into a bowl. Set aside for dipping.
- Form the ground beef into 6 medium patties (or 4 large). Season both sides with smoked chipotle seasoning. With coals still warm, add wood chips and place the patties on the cool side of the grill to smoke for 20–30 minutes until they pick up color.
- Sear the burgers over the coals to finish to your desired doneness. Toast the buns while finishing the patties.
- Assemble each burger with the smoked patty, a generous pile of shredded birria, chopped onion, and cilantro. Top with the second bun, press down, and dip the side of the burger into the warm consomé before eating.
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