Loaded Birria Burger
By Clarkee
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4
- Difficulty
- Medium
Ingredients
- 800 g ground beef (20% fat)
- 4 brioche burger buns
- 8 slices Oaxaca cheese or mozzarella cheese
- 400–500 g cooked shredded birria beef
- Birria consommé, for dipping
- 1 small white onion, finely diced
- Fresh cilantro, chopped
- Salt, to taste
- Oil, for griddle
Directions
- Preheat your Blackstone griddle to medium-high heat.
- Pour the birria consommé into a small saucepan and warm over low heat.
- Place the shredded birria beef on one side of the griddle and heat through until hot and slightly crisp around the edges.
- Divide the ground beef into 8 equal portions (about 100 g each) and gently form into loose balls. Avoid overworking the meat.
- Lightly oil the griddle surface and place the beef balls onto the hot cooking area. Let them cook undisturbed for 10–15 seconds.
- Season with salt, then firmly smash each ball into a thin patty.
- Cook for 60–90 seconds, or until a deep brown crust forms and the edges become crispy.
- Flip the patties and season lightly with additional salt.
- Top each patty with a slice of cheese and a portion of the warmed birria beef.
- Continue cooking until the cheese is melted, then stack the patties into doubles to create four burgers.
- Lightly toast the brioche buns on the griddle. For extra flavor, lightly dip the cut sides of the buns in the warm consommé before toasting.
