Birria Burger Recipe
Make Birria Burger Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Birria (beef stew) and broth
Burger assembly
Method
Birria (beef stew) and broth
- 1
Toast chiles and aromatics
Heat a dry skillet over medium heat. Toast the guajillo, ancho, and pasilla chiles for 20–30 seconds per side until fragrant but not burnt. Remove to a bowl. In the same skillet, char the halved tomato, quartered onion, and garlic cloves until blackened in spots, about 6–8 minutes.
- 2
Soak chiles
Place the toasted chiles in a heatproof bowl and pour 3 cups of hot water over them. Let soak 20 minutes until softened. Reserve the soaking liquid.
- 3
Blend chile sauce
Drain most (about 1/2 cup) of the soaking liquid into a blender (reserve the rest to adjust consistency). Add the softened chiles, charred tomato, charred onion, garlic cloves, apple cider vinegar, oregano, cumin, 1 tsp salt, and 1/2 tsp black pepper. Blend to a smooth paste, adding additional soaking liquid as needed (up to reserved amount) to achieve a thick sauce.
- 4
Sear beef
Pat beef chunks dry and season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat. Brown beef in batches, 2–3 minutes per side, until well browned. Remove beef and set aside.
- 5
Combine and braise
Reduce heat to medium. Add the blended chile sauce to the pot and cook, stirring, 1–2 minutes to bloom the flavors. Return beef to the pot, add 4 cups beef broth (or water), 2 bay leaves, and any remaining chile soaking liquid as needed to barely cover the meat. Bring to a simmer, then cover and braise on low for 2.5–3 hours (or in a 325°F/160°C oven) until meat is very tender and shreds easily.
- 6
Shred beef and reduce broth
Remove the beef and shred with two forks. Skim any excess fat from the braising liquid. If desired, simmer the braising liquid uncovered for 10–15 minutes to concentrate flavors and reduce slightly into a rich consomé. Taste and adjust salt.
Burger assembly
- 7
Prepare shredded birria
Mix about 2 cups of the shredded braised beef with 1/2 cup of the reduced birria consomé to moisten and flavor the patty filling. Reserve remaining shredded beef and consomé for serving/dipping.
- 8
- 9
Cook patties
Heat a large skillet or griddle over medium-high heat and add 1 tbsp oil. Cook patties 3–4 minutes per side for medium (adjust time for desired doneness). During the last 1–2 minutes of cooking, place a generous handful (about 1/2 cup) of shredded birria mixture on top of each patty, then sprinkle about 1/2 cup shredded cheese over and close with a lid or tent with foil until cheese melts (1–2 minutes).
- 10
- 11
Assemble Birria Burgers
Place each cooked patty with melted cheese on a toasted tortilla or bun bottom. Top with additional shredded birria if desired, plus chopped onion and cilantro. Squeeze lime over top and cap with the top tortilla or bun. Serve immediately with a small bowl of warm birria consomé for dipping.
- 12
Serving suggestion
Serve 2 burgers per person if sliders; otherwise 1 large burger per person. Provide extra consomé at the table for dunking, and optional toppings such as pickled jalapeños, sliced avocado, or salsa.