Birria Style Patty Melt

Servings:

Birria isn't just for soup or tacos! Birria Style Patty Melt is WHERE. IT. IS. AT!

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The How To:

Ingredients

  • 1 lb. Ground Beef (80/20)
  • 1 lbs. Ground Pork
  • 2 White Onions, sliced
  • 8 slices of texas toast or thickly sliced bread
  • 1 c. Pepperjack Cheese (shredded)
  • 1 c.
  • 2 jalapenos, sliced
  • 1 14.5 ounce can of beef broth
  • 4 tablespoons “Champ’s Choice” seasoning, divided
  • Chopped Cilantro for garnish
  • Diced white onion for garnish
  • Lime wedges for garnish

Instructions

  1. Mix ground beef, ground pork, and 2 tablespoons of “Champs Choice” seasoning together and form meat into 8 even sized (4 ounce) balls
  2. Preheat a griddle to medium high heat.  Saute sliced onions until translucent
  3. When onions have finished, push the onions over to one side and smash the balls to make “smash burgers”
  4. Mix together the beef broth and remaining 2 tablespoons of “Champ’s Choice” seasoning and hit over medium-low heat
  5. Flip each patty and cook until they reach an internal temp of at least 160 degrees because of the ground pork
  6. When all of the burgers have been cooked toast both sides of the texas toast
  7. Place jalapeno slices and shredded cheddar cheese on the griddle.  The size of the cheese should be the same size as a slice of texas toast.
  8. When the cheese starts to crisp up, place a slice of texas toast on top of the cheese and jalapeno and flip. Do this for 4 slices of the texas toast
  9. It's time to assemble the burgers, start with the slice of texas toast without the cheese, place one burger patty, sauteed onions, shredded pepper jack cheese, second burger patty, and top with the slice of bread that has the cheese crust. Slice on the diagonal
  10. Serve the burger with a small bowl of the broth mixture.  Garnish the broth with lime wedge, cilantro, and/or chopped onions
  11. Enjoy! Dip the patty melt into the broth to get the full effect

Notes

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