Smashburger Birria Sliders: Juicy Patties, Crispy Edges, Dipping Jus

Smashburger Birria Sliders: Juicy Patties, Crispy Edges, Dipping Jus

Strain Pairing:
Gelato (hybrid) – dessert‑leaning citrus and gas that stands up to beef fat, melted cheese, and spices without overpowering the food.

Terpene Focus:
Caryophyllene – warm, peppery, savory. Reinforces beefy depth and chile notes instead of competing with them.

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Ingredients (4 sliders)

Birria‑Style Jus

• 1 cup beef broth
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp cumin
• 1 tsp apple cider vinegar
• Salt to taste

Burgers

• 12 oz ground beef (80/20)
• Salt + cracked black pepper
• 0.4 g Gelato flower (decarbed)
• 2 tbsp neutral oil or butter (for infusion)

Build

• 4 slider buns or Hawaiian rolls
• Sliced white onion
• Chopped cilantro
• Shredded mozzarella or Oaxaca cheese
• Butter for toasting buns

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Decarboxylation Instructions

1. Preheat oven to 240°F (115°C).
2. Lightly grind 0.4 g Gelato flower.
3. Spread on parchment‑lined tray.
4. Bake for 35–40 minutes, stirring once halfway.
5. Cool completely.

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Infusion Instructions

1. Warm 2 tbsp oil or butter over very low heat.
2. Add decarboxylated cannabis.
3. Hold gently for 2 hours, no bubbling.
4. Strain and set aside.

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Full Recipe Steps

1. Jus: Simmer all broth ingredients for 10 minutes. Keep warm.
2. Patties: Divide beef into 4 loose balls. Season with salt and pepper.
3. Heat a cast‑iron pan over high heat. Add infused oil.
4. Add beef balls and smash aggressively. Cook until deep crust forms.
5. Flip, add cheese, and cook until melted.
6. Toast buns lightly in butter.
7. Build sliders with burger, onion, and cilantro.
8. Serve hot with birria‑style jus for dipping.

Messy, juicy, crispy, and absolutely dunkable. This one disappears fast.

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Approximate Nutrition (per slider)

• Calories: ~390
• Protein: 22g
• Fat: 27g
• Carbs: 18g