Barbacoa Dip Burger Recipe
beef patty, braised shredded barbacoa beef, monterey jack cheese, pickled red onion, barbacoa au jus, brioche
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Ingredients
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Burger Patty
Braised Barbacoa
Toppings
Barbacoa Au Jus
Method
Prepare the Braised Barbacoa
- 1
Sear the Chuck Roast
In a large skillet, heat some oil over medium-high heat. Sear the chuck roast on all sides until browned, about 3-4 minutes per side. Remove from skillet and set aside.
- 2
- 3
Combine Ingredients in Slow Cooker
Transfer the seared roast and sautéed vegetables to a slow cooker. Add chipotle peppers, beef broth, cumin, oregano, salt, and pepper. Cover and cook on low for 8 hours or until the meat is tender and shreds easily.
- 4
Shred the Meat
Once cooked, remove the meat from the slow cooker and shred using two forks. Return the shredded meat to the slow cooker and stir to combine with the juices.
Prepare the Burger Patty
- 5
Mix the Patty Ingredients
In a mixing bowl, combine ground beef, salt, black pepper, and garlic powder. Mix until just combined.
- 6
Form the Patties
Divide the beef mixture into 4 equal portions and shape them into patties.
- 7
Assemble the Burger
- 8
Toast the Buns
Lightly toast the brioche buns on the grill or in a toaster until golden brown.
- 9
Add Barbacoa to the Patty
Place the cooked burger patty topped with melted cheese on the bottom half of the toasted brioche bun. Add a generous amount of the shredded barbacoa beef on top.
- 10
Add Pickled Onions
Top the barbacoa with pickled red onions.
- 11
Serve with Au Jus
Serve the assembled burger with a side of reserved barbacoa au jus for dipping.