Birria smashburgers combine everything people love about crispy edged smashburgers with the deep, rich flavor of birria consommé. This recipe keeps the burger clean, and serves the birria on the side for dipping. That approach delivers better texture, a better eating experience, and a dramatic cheese pull before the dunk.
This birria smashburger recipe is about as easy as it comes. The beef stays simply seasoned, the toppings are classic, and the birria flavor comes from a boosted store bought base that delivers depth without committing to an all day simmer.
Why This Birria Smashburger Works
A great birria smashburger is all about restraint. Smashburgers shine when the beef gets a hard sear and the cheese oozes, while the birria brings richness and warmth.
Serving the birria as a dip instead of a sauce keeps the bun intact and gives you control over every bite. You get crisp edges, gooey cheese, fresh toppings, and big birria flavor exactly when you want it.
About the Ingredients
80/20 ground beef works best with minimal seasoning allows a proper crust and keeps the flavor clean.
Oaxaca cheese melts perfectly and delivers that classic flavor you love with birria tacos. Grating it yourself improves melt quality and texture.
Brioche buns are soft, lightly toasted, and sturdy enough to hold up to dipping without stealing attention from the burger.
White onion and fresh cilantro add crunch and brightness that cut through the richness of the beef, cheese, and birria.
Birria starter keeps this recipe accessible. Boosting it with vinegar, beef bouillon, and butter deepens the flavor and creates a proper consommé for dipping.
Does Birria Have to Be Made From Scratch?
If you already have homemade birria, use it. A slow simmered pot made with dried chiles and spices is always going to be incredible. But for a birria smashburger, that level of effort isn’t required.
You’re using the birria as a dipping consommé, not a braising liquid, which means a good store bought base works extremely well. It lets you skip the dried chiles, soaking, blending, and all day prep while still delivering bold birria flavor.
I’ve had great success with Tio Pelton’s, but there’re others on amazon as well. With a few simple additions to the store bought base like: vinegar, beef bouillon, and butter, you get an amazing birria broth without the time or expense of making it from scratch.
This keeps the recipe practical, affordable, and accessible for anyone who wants to make a killer birria smashburger at home.
Birria Smashburger Tips
Season the beef right before it hits the griddle to maximize crust and avoid drawing out moisture.
Grate the cheese fresh for the best melt and stretch.
Use a lid or dome after flipping to trap steam and melt the cheese evenly.
Keep toppings minimal so the birria flavor stays front and center.
Serve the consommé hot so it clings lightly when dipped.
How To Make Birria Smashburgers
Step 1: Make the Birria Dipping Sauce
In a saucepan over medium heat, warm the birria starter following instructions on the package. (I find adding a touch of apple cider vinegar, beef bullion powder, and a couple knobs of butter really make these store bought birria starts shine.)
Step 2: Preheat the Griddle
Heat a flat top or cast iron griddle over medium high heat. Toast the brioche buns cut side down until lightly golden and set aside.
Step 3: Smash the Patties
Place the beef patties on the hot griddle and immediately smash firmly and season with salt and pepper. Cook undisturbed for about three minutes, until a deep crust forms.
Step 4: Flip and Melt the Cheese
Flip the patties and top each patty with grated Oaxaca cheese. Spoon a small ladle of birria sauce onto the griddle next to the burgers and cover them with a lid or dome to create steam. Cook for about 2 minutes until cheese is fully melted.
Step 5: Build the Burgers
Place one patty on the bottom bun, stack with a second patty, then top with cilantro and diced white onion. Finish with the top bun.
Step 6: Slice and Dip
Cut each birria smashburger in half and serve immediately with hot birria consommé on the side for dipping.
Birria Smashburger FAQs
A birria smashburger combines crispy smashed beef patties with melted cheese and classic birria flavors, served with a rich consommé for dipping.
Dipping works better than saucing. It keeps the bun intact and lets you control how much birria flavor you want in each bite.
Oaxaca cheese melts cleanly and stretches well, but Monterey Jack or low moisture mozzarella also work.
Yes. The consommé can be made a day ahead and reheated gently before serving.
Ingredients
- 1½ lbs 80/20 ground beef divided into 8 equal sized balls
- 12 oz Oaxaca cheese freshly grated
- 4 brioche burger buns
- kosher salt and pepper to taste
Birria Consommé
- 1 jar birria starter follow package instructions
Toppings
- ⅔ cup white or yellow onion finely diced
- ⅔ cup fresh cilantro finely chopped
Instructions
- In a saucepan over medium heat, warm the birria starter following instructions on the package.
- Heat a flat top or cast iron griddle over medium high heat. Toast the brioche buns cut side down until lightly golden and set aside.
- Place the beef patties on the hot griddle and immediately smash firmly, Season with salt and pepper and cook undisturbed for about three minutes, until a deep crust forms.
- Flip the patties and top each patty with grated Oaxaca cheese. Spoon a small ladle of birria sauce onto the griddle next to the burgers and cover them with a lid or dome to create steam. Cook for about 2 minutes until cheese is fully melted.
- Place one patty on the bottom bun, stack with a second patty, then top with cilantro and diced white onion. Finish with the top bun.
- Cut each birria smashburger in half and serve immediately with hot birria consommé on the side for dipping.