This awesome recipe was provided by our friends at Napoleon Gas Grills.
Ingredients
- 4 to 8 burger patties, we’re using Bone Marrow Infused Burger Patties.
- Tip: to make these burgers with Wagyu, check out our Australian Wagyu Burger patties or our Japanese A5 Ground Beef
- 1 cup ( g) leftover birria (Recipe via our friends at Napoleon Grill)
- Salt and pepper to taste
- 1 cup birria consommé
- 2 to 4 burger buns
- Cheese like Oaxaca cheese for garnish
- Cilantro and chopped white onion for garnish
Method
- Replace a sear plate with your smoker box or place a filled smoker pipe onto sear plates over a burner. Preheat your barbecue to around 300°F (149°C) by lighting the burners below the smoker accessory to low-medium.
- While the barbecue is preheating, take your patties and place a scoop of birria onto half of a patty. Take a second patty and place it over top, pinching the edges to make a stuffed burger. Season with salt and a little pepper.
- Once you have stuffed all of your patties, place them onto the barbecue away from direct heat and allow them to smoke for 10 to 15 minutes. While the burgers are smoking place the leftover birria consommé into a pot. Use your side burner, the main burners, or your stovetop to gently warm the sauce.
- Once you are satisfied with the smoky flavor of your burgers, remove them from the barbecue to rest a little. Light the rest of the burners on the barbecue and set them to high. Once your grill is hot, sear the burgers until they reach an internal temperature of 165°F (74°C). After the first flip of the burger, you can top with your choice of cheese.
- Serve the burgers on your favorite buns topped with cilantro and white onion.
Summary
Whether you go all out or try something a little more simple, these Smoky Stuffed Birria Burgers are the perfect recipe. What is your favorite Mexican inspired barbecue recipe? Share your barbecue recipes, ideas, and photos on our social pages like Facebook and TikTok, using the hashtags: #TheMeatery #NapoleonEats and #NapoleonGrill.
Recipe Courtesy of our friends at Napoleon Grill.
