I have made a lot of burgers, but none as excessively juicy as the birria burger.

INGREDIENTS:

4 Portions

Short Rib Birria:

• 5 lbs (2268g) boneless beef short rib

• 2 heads of garlic, cut in half

• 1 yellow onion, cut into quarters, leaving skin and root attached

• 2.5 quarts (2.36L) rich beef stock

• 1 tablespoon (5g) coriander seeds

• 1 tablespoon (9g) black peppercorns

• 5 bay leaves

• 5 guajillo, seeded

• 5 ancho, seeded

• 2 chili de Arbol, seeded

• 1 cinnamon stick

• small pinch of sugar to curb bitterness

• salt and pepper to taste

Quesadilla Tostada:

• 8 corn tortillas, fried (fry these ahead as tostadas)

• vegetable oil for frying (heat to 350f)

• 2 cups (160g) shredded Oaxaca cheese

• brunoise white onion

• finely chopped cilantro

• 1 lime for zesting

Assembly:

• 1 cup (26g) cilantro with stems

• 8 cloves garlic

• 1/4 cup (59g) lime juice

• water to loosen

• 1/4 cup (52g) vegetable oil

• 1.25 cups (271g) mayonnaise

• Oil Spray

• 4 brioche buns, toasted

• 2lbs (907g) ground beef, 70-75% lean

• 8 slices provolone

• salt and pepper to taste

• Lime wedge

INSTRUCTIONS:

Short Rib Birria:

1. In a heavy bottom pot, add enough vegetable oil to coat the bottom and heat to medium-high; once the oil is hot, in batches, add in your beef, season it with salt and pepper until it starts to brown on all sides, around 2 - 3 min per side and then remove from the pot.

2. Lower the heat to medium. Using the same pot and fat released by the short rib, add tomato paste, stir, and cook it for 30 seconds or until it begins caramelizing. (If the beef did not release enough fat to cover the bottom of the pot, you could add vegetable oil.)

3. Bouquet Garni.- In a 5x5” piece of cheesecloth, place coriander seeds, black peppercorns, and bay leaves in the middle of the square; pull up each corner, make a bundle and tie with kitchen twine.

4. Add your bouquet garni, unpeeled garlic, onion, and beef stock, and increase the heat to medium; bring it to a light boil, and reduce to low for a simmer. Add all your beef back into the pot and the rest of the ingredients. Cover with a lid for 3 - 3.5 hrs.

5. Turn off the heat, remove bouquet garni, transfer the softened chilis to a blender with 2 - 3 cups of your broth, blend on high until smooth as possible, and place back in the pot for 10 more minutes.

6. Remove and shred all the meat, and season your broth and meat to taste with salt. Keep warm.

Quesadilla Tostada:

1. Fill a heavy bottom pot halfway, at least 2” deep, with vegetable oil and heat to 350F. Fry 2 to 3 whole tortillas simultaneously for 2 - 3 minutes or until almost all the bubbles disappear and the tortillas are crispy. Drain on a sheet tray with a wire rack and season while hot with salt to taste.

2. To one tostada, add Oaxaca cheese, and melt with a kitchen torch or under a broiler. Next, add diced onions to your desire, cilantro, and top with another tostada.

Assembly:

1. Cilantro Mayo - In a blender, add cilantro, garlic, and lime juice; blend on high until smooth (Add a splash of water to lose it up if necessary). Once smooth, add vegetable oil, blend for 5 seconds, and pour it into a medium-sized bowl; mix mayo and season to taste salt.

2. Form 6 to 8 oz balls with ground beef, set a 10 - 12” skillet over medium-high, and grease it with spray oil; once hot, place your ball in the pan and press it down with a spatula or burger press until a ¼” thick or larger than your buns. Season to taste with salt and pepper; sear for 1 -2 minutes or until caramelized. Flip, season with salt and pepper, then add 1 or 2 slices of provolone cheese, a layer of your birria beef, and a drizzle of your consome.

3. Assembly - To your toasted bun, spread cilantro mayo on the bottom and top part of your bun, then add your “pattie birria,” then your tostada, and your top burger bun. Serve with a side a consome and a lime wedge.