Birria Smashburgers
Birria Smashburgers, a Tailgating beef recipe, ready in 60 minutes, serves 4.
Cook Time: 60 Minutes
Servings: 4
Ingredients: 25
Ingredients
For the Birria Consomé:
For the Smashburgers:
For Serving:
Preparation
Make the Birria Consomé
-
Step 1
Place the dried chiles in a bowl of hot water and soak for 10 minutes until softened.
-
Step 2
In a saucepan, heat vegetable oil over medium heat. Add onions and garlic and sauté until soft. Stir in cumin, cinnamon, oregano, and tomato paste, cooking for another 2 minutes.
-
Step 3
Blend the rehydrated chiles with 1/2 cup of the soaking water and add the mixture back into the saucepan.
-
Step 4
Stir in beef broth, vinegar, salt, and pepper. Simmer for 15-20 minutes until flavors develop. Strain if a smoother broth is desired. Keep warm.
Prepare the Beef
-
Step 1
In a mixing bowl, gently combine ground beef with salt, pepper, smoked paprika, cumin, adobo sauce, and cilantro.
-
Step 2
Divide into 4 loosely packed balls (about 4 oz each).
Cook the Smashburgers
-
Step 1
Heat a cast-iron skillet or griddle over medium-high heat.
-
Step 2
Add a thin layer of diced onions to the skillet. Place a beef ball on top and immediately smash it down very thin using a metal spatula. Hold for 10 seconds to create crispy edges.
-
Step 3
Let cook for 2-3 minutes, then flip. Brush the patties lightly with birria consomé for extra flavor.
-
Step 4
Immediately place a slice of Oaxaca cheese on each patty and let it melt.
-
Step 5
Toast the buns on the griddle, brushing them with a little consomé for added richness.
Assemble & Serve
-
Step 1
Place the cheesy smashburger on the bottom bun.
-
Step 2
Top with pickled red onions and fresh cilantro.
-
Step 3
Place the top bun on and press lightly.
-
Step 4
Serve with a small bowl of warm birria consomé for dipping.
Cooking Tip: Smash hard! The thinner the patty, the crispier the edges. Brush with consomé for extra birria flavor infusion. Double up on patties for an extra-meaty experience. Dip every bite in the rich, smoky birria consomé for next-level flavor.
Nutrition Information
Nutrition information per serving: 468 Calories; 231 Calories from fat; 25.6 g Total Fat (10.9 g Saturated Fat; 8 g Monounsaturated Fat); 127.8 mg Cholesterol; 880.3 mg Sodium; 27.9 g Total Carbohydrate; 0.9 g Dietary Fiber; 28.7 g Protein; 4.8 mg Iron; 440.3 mg Potassium; 0.1 mg Thiamin; 0.3 mg Riboflavin; 7.5 mg Niacin (NE); 0.4 mg Vitamin B6; 2.3 mcg Vitamin B12; 5.6 mg Zinc; 19.9 mcg Selenium; 69.4 mg Choline.
This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin (NE), Vitamin B6, Vitamin B12, Zinc, and Selenium. It is a good source of Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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