These Smoked Beef Birria Burgers are packed with juicy flavors and topped with gooey cheese. They’re perfect for a fun cookout or just a tasty dinner at home!
Who doesn’t love a burger that oozes cheese? I often serve these with some warm tortillas on the side, because, why not? Double the goodness! 🌮🥳
Key Ingredients & Substitutions
Ground Beef Chuck: I recommend using an 80/20 fat ratio for juicy burgers. If you want a leaner option, 85/15 works, but it may be drier. For a twist, use ground turkey or chicken, but remember they’ll need extra seasoning.
Smoked Beef Brisket: The smoked flavor is key here, but if you’re short on time, you can use leftover pot roast or even store-bought shredded beef. Cooking your own with spices is ideal for depth of flavor!
Cheese: I love mozzarella for its melting quality, but Oaxaca adds a nice unique twist with flavor. You can also use cheddar if that’s what you have, just choose one that melts well!
Buns: Brioche or potato buns are soft and add great flavor. If you’re looking for a healthier option, use whole grain or lettuce wraps for a low-carb version.
How Do I Make Sure My Burgers Are Perfectly Cooked?
The biggest challenge often involves cooking the patties just right. Using a meat thermometer is the best way to check for doneness. Aim for 155°F (68°C) internal temperature for juicy goodness.
- Form patties slightly larger than the buns. They shrink as they cook!
- Keep the grill or smoker on a steady 225-250°F. This low and slow method allows you to get that nice smoke flavor.
- If grilling, flip only once—this helps to form a good crust.
- Add cheese in the last few minutes of cooking. This way, it’ll melt perfectly without becoming rubbery.
Enjoy every delicious bite of your Smoked Beef Birria Burgers with Melty Cheese!
Smoked Beef Birria Burgers with Melty Cheese
Ingredients You’ll Need:
For the Burgers:
- 2 lbs ground beef chuck (80/20 fat ratio)
- 1 lb smoked beef brisket or chuck roast, shredded
- 8 oz shredded mozzarella or Oaxaca cheese (melty cheese)
- 4 brioche or potato burger buns
- 1/2 cup finely chopped white onion
- 1/4 cup chopped fresh cilantro
- 1 cup birria consommé (sauce/dripping from beef birria)
- 2 tbsp vegetable oil or butter (for toasting buns)
- Salt and black pepper to taste
- Optional: lime wedges for serving
How Much Time Will You Need?
You’ll need about 15 minutes for preparation, plus 1.5 to 2 hours for smoking the patties, or about 10-15 minutes for grilling, depending on your method. Allow some time to toast the buns and assemble the burgers. In total, plan for around 2 to 2.5 hours including cooking time.
Step-by-Step Instructions:
1. Prepare the Smoked Beef Birria Base:
If you don’t have smoked beef birria ready, start by slow-cooking the beef brisket or chuck roast with classic birria spices. This typically includes dried chiles like guajillo and ancho, along with garlic, cumin, and oregano. Cook until the beef is tender, then shred it and reserve the flavorful cooking liquid as consommé.
2. Make the Burger Patties:
In a large bowl, combine the ground beef with a good pinch of salt and pepper. Mix it gently without overworking the meat. Form the mixture into 4 equidistant patties, making them a little larger than your burger buns since they will shrink while cooking.
3. Smoke or Grill the Patties:
Preheat your smoker or grill to around 225-250°F (107-121°C). If you’re smoking the patties, place them in the smoker for about 1.5 to 2 hours, or until they reach an internal temperature of 155°F (68°C). If you’re short on time, grill them over medium-high heat for approximately 4-5 minutes on each side.
4. Melt the Cheese:
Near the end of cooking, place a generous handful of shredded mozzarella (or Oaxaca) cheese on each patty. Close the grill lid or smoker door to allow the cheese to melt wonderfully over the patties.
5. Toast the Buns:
While the cheese is melting, heat a skillet or griddle with vegetable oil or butter. When hot, lightly toast the burger buns until they are golden brown and crispy. This adds a delightful crunch to your burgers!
6. Assemble the Burgers:
Place each patty with freshly melted cheese on the bottom bun. Top it with some of the shredded smoked beef birria, and then sprinkle the chopped onions and cilantro on top for flavor and freshness.
7. Serve with Birria Consommé on the Side:
Pour the reserved birria consommé into small bowls, perfect for dipping your burgers or soaking your buns for a classic birria experience.
8. Optional Garnish:
Don’t forget to add lime wedges on the side. A spritz of fresh lime juice enhances the flavors beautifully!
Enjoy the smoky, cheesy, spicy explosion in every bite of these Smoked Beef Birria Burgers! They are sure to be a hit at your next gathering!
FAQ for Smoked Beef Birria Burgers with Melty Cheese
Can I Use Leftover Birria Meat for This Recipe?
Absolutely! Leftover smoked beef birria works wonderfully in these burgers. Simply shred the meat and follow the assembly steps! This is a fantastic way to repurpose any extra birria you may have.
How Do I Store Leftover Burgers?
If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, gently warm the burgers in a skillet over low heat, adding a splash of consommé to keep them moist!
What Can I Use Instead of Brioche Buns?
If you don’t have brioche buns, you can use potato buns, whole wheat buns, or even lettuce wraps for a low-carb option. Just ensure whatever you’ve chosen is sturdy enough to hold the juicy ingredients!
Can I Make the Patties Ahead of Time?
Yes! You can form the burger patties a day ahead. Simply wrap them tightly in plastic wrap and store them in the fridge. Cook them right before serving for the best texture and flavor!
Feel free to reach out if you have more questions or need additional tips! Enjoy your cooking!
