When Birria Met Burger

John Masterson

Applying birria as a flavor system to other formats is a complex undertaking, especially in a high-volume foodservice kitchen, but it’s one that proves well worth the effort, as evidenced by the success of the Birria Burger at Bad Daddy’s Burger Bar. “It challenges the burger norm,” says

John Masterson, culinary director. “Traditional flavors from Mexico come alive on the great American canvas: the hamburger. The key to success is creating the birria seasoning and consommé in house. Our guests recognize this isn’t a half-hearted attempt at translating global flavors but a true assimilation of cultures through texture, flavor and creativity. They fell in love with this burger instantly.”

The impressive build features a brioche bun topped with a crispy corn tortilla dusted with housemade birria seasoning, a 7-oz. Angus burger, melted Monterey Jack, pulled pork slow-simmered in a housemade consommé, lime aïoli, onion and cilantro. For the rendering agent in the consommé, Masterson opted for applewood-smoked bacon instead of the ground pork the brand uses for meatballs. “The smokiness of the bacon helped make the connection between the palate and the depth of flavor of birria, which is traditionally cooked over open flames,” he says.

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