Smoked Birria Burgers - knedir Recipes

Imagine sinking your teeth into a perfectly seared, smoky burger patty crowned with tender, chile-braised beef, fresh cilantro, and diced onions, all hugged between two golden toasted buns. What truly sets this creation apart is the consommé—a richly spiced, soul-warming broth that you dip each bite into for a burst of flavor you won’t soon forget.

This dish is where BBQ meets Mexican street food. It combines the patience and depth of a traditional birria with the satisfying heft of a gourmet burger. Whether you’re entertaining guests, feeding the family, or just treating yourself, Smoked Birria Burgers are a true showstopper for any occasion.

Full Recipe:

For the Birria Beef:

5 dried guajillo chiles
2 dried ancho chiles
2 dried chipotle chiles
4 cups water
2 cups beef broth
3 garlic cloves
1 tbsp Mexican oregano
1 tsp dried thyme
1 tsp ground cinnamon
1 tsp kosher salt
4 lb chuck roast, cut into 2-inch chunks
2 tsp kosher salt (for beef)
2 tsp black pepper
2 tbsp canola oil

For the Burgers:

2 lb ground beef (85/15)
Smoked Chipotle Mezcal seasoning, to taste
1 cup chopped cilantro
1 cup diced white onion
6 burger buns

Directions:

Preheat grill to 375°F, arranging coals to one side for two-zone grilling.
Briefly toast the dried chiles over the coals (about 30 seconds), then place in a bowl and pour boiling water over them. Let hydrate for 10 minutes.
Remove stems and seeds, and blend hydrated chiles with water, beef broth, garlic, oregano, thyme, cinnamon, and salt until smooth.
Season the chuck roast chunks with salt and pepper. Heat oil in a Dutch oven over coals and sear beef on all sides in batches.
Once seared, add the chile broth. Let it come to a boil, then cover the grill and braise the beef for 3.5–4 hours at a gentle simmer.
Once tender, shred the beef and strain the broth to reserve the consommé.
Form 6 medium or 4 large burger patties and season with Smoked Chipotle Mezcal seasoning.
Add wood chips over coals and smoke burgers on the cool side of the grill for 20–30 minutes until they develop a reddish hue.
Finish burgers with a sear over direct heat. Toast the buns as well.
Build the burger: bun, smoked patty, shredded birria, chopped onions, cilantro, top bun.
Smash it down and dip generously into the consommé before each bite.

Prep Time: 30 minutes | Cooking Time: 4.5 hours | Total Time: 5 hours

Kcal: 1409 kcal | Servings: 6 servings

The Origin of Birria and Its Fusion with Burgers

Birria is a traditional Mexican dish originating from the state of Jalisco, deeply rooted in Mexican culture and celebrated for its bold, spicy flavors and tender meat. Traditionally made with goat or beef, birria is slow-cooked in a rich blend of dried chiles, herbs, and spices, producing a flavorful broth known as consommé. This dish has gained international popularity, particularly in birria tacos, and now, in a bold new form—Smoked Birria Burgers.

This innovative fusion combines the slow-cooked, aromatic intensity of birria with the all-American love for burgers. The result is an indulgent, smoky, and deeply satisfying culinary experience that brings together two cultural icons on one plate. By combining open-flame smoking techniques with traditional birria flavors, these burgers elevate comfort food to something extraordinary.

Why Smoked Birria Burgers Are So Popular

The explosion of birria on social media and food trucks has captivated food lovers everywhere, and the addition of the burger format only amplifies its appeal. Smoked Birria Burgers hit all the right notes—tender braised meat, smoky grilled patties, crunchy fresh toppings, and the unforgettable ritual of dipping the burger into a rich consommé.

What makes this burger irresistible is the multi-layered flavor experience. You get the smoky char from the grilled burger, the complex heat and richness of the birria beef, the crunch of fresh onions and cilantro, and the final umami-packed dip into the consommé. It’s not just a burger—it’s an event.

The Role of Smoking in Flavor Development

The use of wood smoke adds a crucial layer of depth to this recipe. Smoking the burger patties low and slow before searing allows them to take on a beautiful reddish hue and absorb that signature smoky essence without overcooking.

Wood chips—often hickory, mesquite, or fruit woods like apple or cherry—are added over the coals to infuse the meat with complex, aromatic notes that complement the chili-heavy birria beef. This combination of smoking and searing produces patties that are both flavorful and juicy, offering a textural contrast to the shredded birria on top.

Why Birria and Burgers Work So Well Together

At first glance, combining birria with a burger might seem excessive, but the pairing works harmoniously. The richness of the shredded beef acts almost like a gourmet topping or “pulled pork” addition, but with more complexity. Braised in a blend of guajillo, ancho, and chipotle chiles, the meat brings heat, smokiness, and depth, enhancing every bite of the burger.

The consommé—normally used for dipping tacos—becomes the burger’s signature twist. Dunking the entire sandwich into the broth before each bite adds moisture, spice, and an elevated sense of indulgence.

Perfect Occasions for Smoked Birria Burgers

These burgers are made for celebrations and casual feasting alike. They’re ideal for backyard cookouts, game day menus, summer parties, or family weekends where you want to impress your guests with something both comforting and gourmet.

They also work beautifully in a tailgate setting, especially when the consommé is served in individual dipping cups. Whether you’re eating it at a campfire or a weekend BBQ, this dish transforms an ordinary event into a memorable culinary moment.

How to Customize Your Birria Burgers

One of the best things about this dish is how customizable it is. While the traditional toppings include diced white onions and fresh cilantro, you can experiment with pickled red onions, melted Oaxaca or Monterey Jack cheese, avocado slices, or even chipotle mayo to take it to the next level.

As for the burger patty itself, while 85/15 ground beef provides a juicy base, some may opt for wagyu or brisket blends for a richer bite. You could also go leaner or even vegetarian with a plant-based patty, though you’d still want that bold birria topping to remain the star of the show.

You can even adjust the heat level by modifying the amount or type of chiles used in the birria. Want more fire? Toss in extra chipotles. Prefer a milder experience? Scale back and focus more on smoky, earthy flavors from the anchos and guajillos.

Common Mistakes to Avoid

Though this recipe is indulgent and delicious, it’s also labor-intensive and easy to mess up if you don’t pay attention. Here are a few pitfalls to avoid:

Rushing the braise: Birria needs time to develop flavor. Cutting the cooking time short will give you tough meat and bland consommé.
Over-smoking the burgers: While smoke adds flavor, too much can overpower the birria topping. Use a gentle hand with the wood chips and monitor the grill temperature carefully.
Skipping the consommé dip: It might seem like an extra step, but it’s the magic that makes this dish unforgettable. That consommé is full of all the best flavors from the chiles, spices, and beef. Don’t skip it!
Underseasoning the meat: Both the burger patty and the birria need solid seasoning to hold up to the rich broth and toppings. Use generous amounts of salt and spice blends to amplify flavor.

The Experience of Eating Smoked Birria Burgers

Eating this dish is a full sensory experience. The scent of the smoked patty hits your nose first, followed by the sight of a towering burger dripping with chile-stained beef and fresh greens. Your fingers sink into the toasted bun as you lift it, then you dip it into the consommé and finally take a bite.

It’s messy. It’s spicy. It’s juicy. And it’s worth every napkin. This isn’t a fast-food style burger—it’s a culinary statement that engages all five senses and satisfies on multiple levels.

Pairings and Serving Suggestions

To round out the meal, consider serving these burgers with:

Mexican street corn (elote) for a creamy, tangy side
Grilled sweet potatoes or yuca fries as a hearty, crispy contrast
A smoky mezcal cocktail or cold cerveza to balance the heat and fat
A side of extra consommé for sipping or dipping—it’s that good!

This dish also pairs well with lighter, acidic salads to cut through the richness, like a lime-dressed slaw or a jicama-cucumber mix.

Conclusion: A Modern Icon of Fire-Cooked Fusion

Smoked Birria Burgers represent the best of both grilling and slow-cooking worlds. They fuse Mexican and American food traditions into something entirely new, bold, and crave-worthy. The process is a commitment—but the end result is a masterpiece that goes beyond the average burger.

It’s a dish that tells a story: of heritage, innovation, and the pure joy of cooking over fire. Whether you’re a pitmaster or a passionate home cook, Smoked Birria Burgers offer a unique way to explore deeper flavors, celebrate culinary traditions, and create something unforgettable for friends, family, and yourself.