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Flavorful Birria Smash Burger Recipe with Melty Oaxacan Quesabirria Bun Guide

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A delicious mashup of traditional Mexican birria flavors and American smash burger technique, featuring a juicy birria-infused patty and a melty Oaxacan cheese quesabirria bun.

Ingredients

Scale
  • 2 cups shredded beef birria (preferably juicy and tender, slow-cooked with traditional spices)
  • 1 lb (450g) ground beef, 80/20 blend (for juiciness)
  • ¼ cup (60ml) birria consommé or beef broth (adds moisture and flavor)
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • 4 brioche buns or telera rolls (brioche recommended for its slight sweetness)
  • 1 cup (100g) Oaxacan cheese, shredded (melty and stringy, perfect for quesabirria)
  • Butter for toasting the buns
  • Pickled red onions (adds brightness)
  • Fresh cilantro leaves
  • Lime wedges
  • Optional: sliced jalapeños for heat

Instructions

  1. Prepare the Birria Meat: If you have pre-cooked birria, shred it finely and set aside. If making from scratch, slow cook beef with ancho chiles, garlic, and spices until tender (this can take several hours, so plan ahead). Keep some of the cooking juices (consommé) to use in the burger patty and dipping sauce.
  2. Mix the Burger Patty: In a mixing bowl, combine the ground beef with ¼ cup (60ml) birria consommé, garlic powder, smoked paprika, salt, and pepper. Mix gently—overmixing can make the patty tough. Form into 4 equal-sized balls (about 4 oz/115g each).
  3. Prepare the Quesabirria Bun: Preheat your skillet over medium heat. Butter the outside of each bun generously. Next, sprinkle a thin layer of shredded Oaxacan cheese on the skillet, place the bun butter-side-down on top of the cheese, then add a bit more cheese on the exposed top edge. Cook until the cheese melts and forms a golden, crispy crust, about 2-3 minutes per side. Watch closely to prevent burning.
  4. Cook the Smash Burger: Increase the skillet heat to medium-high. Place one beef ball on the skillet and immediately smash it down firmly with your spatula until about ¼ inch (0.6 cm) thick. Let it cook undisturbed for 2-3 minutes until the edges are nicely crisped and juices start to pool on top.
  5. Flip and Top with Birria: Flip the patty carefully, then quickly pile shredded birria meat on top of the cooked side. Press it lightly. Cook another 1-2 minutes until the patty is cooked through and the birria warms.
  6. Assemble the Burger: Place the quesabirria bun bottom on a plate, add the birria-topped patty, then finish with pickled red onions, fresh cilantro, and optional jalapeños. Squeeze fresh lime over the top for brightness, then crown with the cheesy top bun.
  7. Serve with Birria Consommé: Pour some warm birria consommé into small bowls for dipping.

Notes

Keep your cast iron skillet well-seasoned to prevent sticking and maintain a perfect crust. Use butter generously on buns to avoid cheese sticking to the pan. Do not overcrowd the skillet to maintain heat. Smaller 4 oz patties give the best thin smash without drying out. Handle beef gently to keep patties tender. High heat is essential for crispy edges. Toast buns with cheese for the signature quesabirria effect.

Nutrition

Keywords: birria, smash burger, quesabirria bun, Oaxacan cheese, Mexican burger, melty cheese, crispy edges, comfort food

Find it online: https://tomyumy.com/flavorful-birria-smash-burger-recipe-with-melty-oaxacan-quesabirria-bun-guide/