This isn’t just a burger—it’s a Birria Bomb Burger. Crispy-edged smash patties dripping with melted cheese, layered with tender birria flavor, and dunked in rich consommé for that over-the-top, juicy bite everyone’s chasing right now.
🔥 Birria Bomb Burger on the Solo Stove Griddle
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This isn’t just a burger—it’s a Birria Bomb Burger. Crispy-edged smash patties dripping with melted cheese, layered with tender birria flavor, and dunked in rich consommé for that over-the-top, juicy bite everyone’s chasing right now.
Ingredients
- 🧂 Ingredients
- • 1 cup ez birria consommé – warm, for dipping & toasting buns
- • 1 lb ground beef (80/20 blend) – for the perfect fat-to-flavor ratio
- • 2 slices melty cheese per burger – like Oaxaca, mozzarella, or Monterey Jack
- • 4 brioche or potato buns
- • 1 cup shredded birria meat (optional) – if you want the full “bomb” experience
- • 1 small onion, finely diced
- • 1 tbsp butter
-
• Bartlow’s Dust Bowl or Sweet Red Dirt rub for seasoning patties
- • Cilantro, lime, and diced onion for garnish
Directions
- 🔥 Instructions
Preheat the Griddle
- Fire up your Solo Stove Griddle to medium-high heat (around 425°F). Lightly oil the surface.
Smash the Patties
- Form loose 3–4 oz balls of beef. Place them on the hot griddle and smash firmly using a burger press or heavy spatula. Season with BBQ rub or salt.
- Pro Tip: Fat is flavor—an 80/20 blend ensures that crispy crust without drying out.
Create the Crust
- Let each patty sear 2–3 minutes undisturbed until a dark golden crust forms. Flip and top immediately with cheese.
Add the EZ Birria Bomb
- Pour EZ Birria Bomb into a pan and follow instructions until finished. Spoon a small amount of birria liquid on top of each melted patty for an explosion of flavor. Stack two patties if you want a double “bomb” burger.
Toast the Buns
- Dip each bun face-down in warm birria consommé, then toast lightly on the griddle until golden and slightly crisp.
Assemble & Dunk
- Stack the patties on the toasted buns, top with onion, cilantro, and a squeeze of lime. Serve with a small cup of hot consommé on the side for the money-shot dunk.
