Loaded Birria Burger

Directions

1. Preheat your Blackstone griddle to medium-high heat.
2. Pour the birria consommé into a small saucepan and warm over low heat.
3. Place the shredded birria beef on one side of the griddle and heat through until hot and slightly crisp around the edges.
4. Divide the ground beef into 8 equal portions (about 100 g each) and gently form into loose balls. Avoid overworking the meat.
5. Lightly oil the griddle surface and place the beef balls onto the hot cooking area. Let them cook undisturbed for 10–15 seconds.
6. Season with salt, then firmly smash each ball into a thin patty.
7. Cook for 60–90 seconds, or until a deep brown crust forms and the edges become crispy.
8. Flip the patties and season lightly with additional salt.
9. Top each patty with a slice of cheese and a portion of the warmed birria beef.
10. Continue cooking until the cheese is melted, then stack the patties into doubles to create four burgers.
11. 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.