Birria Burger
Toreados, Oaxacan Cheese, Garlic Aïoli, Milk Bread, Birria Consomé
Chefs Daniel Aranza and Felipe Vera of Strange Bird | Savannah, GA
Adapted by StarChefs | november 2024
INGREDIENTS
Birria:
6 pounds beef chuck
25 grams chopped garlic
150 grams chopped white onion
1 gram dried chile de árbol, rehydrated
12 grams dried guajillo chile, rehydrated
6 grams ground oregano
9 grams cumin seeds
20 grams kosher salt
6 bay leaves
Milk Bread:
3.108 kilograms whole milk
21 eggs
8.059 kilograms all-purpose flour
1.01 kilograms granulated sugar
126 grams kosher salt
84 grams yeast
1.26 kilograms cubed butter
Birria Consomé:
120 grams demi-glace
20 grams distilled white vinegar
15 grams lime juice
10 grams chopped cilantro
Kosher salt
Birria Burgers:
Ground sirloin
Rendered beef fat
Toreados:
18 grams canola oil
125 grams julienned sweet onions
116 grams sliced jalapeños
25 grams sliced garlic
2 grams kosher salt
3 grams ground black pepper
25 grams lime juice
16 grams Worcestershire sauce
Garlic Aïoli:
15 grams confit garlic
3 cloves garlic
32 grams egg yolk
1 tablespoon lime juice
1½ teaspoons Dijon mustard
1 teaspoon kosher salt
1½ cups vegetable oil
To Assemble and Serve:
Yield: 1 burger
Kosher salt
Ground black pepper
Dried oregano
2 ounces shredded queso Oaxaca
METHOD
For the Birria:
Heat oven to 325°F. Place beef in a deep baking dish and set aside. In a Vitamix Commercial blender, combine remaining ingredients until smooth. Pour mixture over beef. Cover baking dish with aluminum foil and bake 5 hours. Reserve beef and cooking liquid separately.
For the Milk Bread:
In the bowl of a stand mixer fitted with a paddle attachment, combine milk, eggs, and 378 grams water. Add flour, sugar, salt, and yeast. Mix 6 minutes on low speed. Add butter and mix additional 3 minutes. Transfer dough to a nonreactive container and let sit 1 hour. Heat oven to 325°F. On a lightly floured work surface, portion dough into 1-kilogram portions. Transfer into greased pans and let proof at room temperature until desired size is achieved. Bake until internal temperature of bread reaches 205°F. Remove from oven and let cool.
For the Birria Consomé:
In a pot over medium-high heat, bring demi-glace, vinegar, lime juice, and 1 kilogram reserved Birria liquid to a boil. Reduce heat and let simmer 10 minutes. Remove from heat and stir in cilantro. Taste and adjust seasoning with salt. Let cool. Transfer to an airtight container and refrigerate.
For the Birria Burgers:
Weigh reserved Birria meat. Transfer to a mixing bowl and add twenty eight percent sirloin and two-percent beef fat by weight of Birria meat. Mix to combine. Transfer to a clean work surface. Divide and shape into 6-ounce patties. Refrigerate.
For the Toreados:
In a medium pot over medium-high flame, heat oil. Add onions, jalapeños, and garlic. Cook until alliums are caramelized. Season with salt and pepper. Add lime juice and Worcestershire sauce. Remove from heat and let cool.
For the Garlic Aïoli:
In a Vitamix Commercial blender, combine confit garlic, egg, lime juice, mustard, and salt. With the blender running, slowly stream in oil until mixture is fully emulsified. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Heat and prepare a grill. In a pot over medium-low heat, warm Birria Consomé. Toast 2 slices Milk Bread. Transfer to a serving plate and top each slice with 1 ounce Garlic Aïoli. Set aside. On a work surface season 1 Birria Burger with salt, pepper, and oregano. Transfer to grill and sear on both sides until crispy. Top with 2 ounces Toreados and cheese. Continue to cook until cheese has melted. Place on Milk Bread and close burger. Serve with 4 ounces warmed Birria Consomé.
