Burgers with Smoked Beef Birria

Burgers with Smoked Beef Birria

Thirty minutes for preparation 

4 hours for cooking

Yield: About 5 servings




  1.  4 cups water
  2. 2 cups beef broth
  3. 3 garlic cloves
  4. 1 tablespoon Mexican oregano
  5. 1 teaspoon dried thyme
  6. 1 teaspoon ground cinnamon
  7. 5 dried guajillo chiles
  8. 2 dried ancho chiles
  9. 2 dried chipotle chiles
  10. One teaspoon of kosher salt
  11. Four pounds of chopped chuck roast
  12. Two tablespoons of canola oil
  13. Two teaspoons of kosher salt
  14. Two teaspoons of black pepper


  1. Two pounds of ground beef (ideally 85/15)
  2. Six buns;
  3. one cup chopped cilantro
  4. one cup sliced white onion
  5. Kosher salt and pepper to taste


1. To enable two-zone grilling, preheat the grill to medium-high heat (about 375°F). Place coals on one side of the grill.

2. Drizzle with boiling water after briefly toasting the chilies over fire.for ten minutes.

3. Take off the stems and seeds from the chiles and mix until smooth with water, broth, garlic, thyme, oregano, cinnamon, and salt.

4. Cut the chuck roast into 2-inch pieces, sprinkle with salt and pepper, and cook in high oil in a Dutch oven.

5. Fill the Dutch oven with the seared beef and chile broth, cover the grill, and cook for two to three hours.

6. Strain consommé, shred beef, and set aside.

7. Using wood chips, shape the ground beef into patties, season, and smoke for 20 to 30 minutes over warm embers.

8. Toast the buns if you’d like and finish the burgers over coals to your preferred doneness.

9. Put the shredded briga, onions, cilantro, and meat on the bun to assemble the burgers. Take a bite out of consommé.

Practical Advice: – You can prepare the beef birria ahead of time, even the day before, to

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