Chef Adam Moore Australian Lamb Birria Slider

  • Prep time 30Min
  • Cook time 5Min
  • Technique Grill, Pan Fry / Saute, Sear
  • Meat Lamb
  • Cut Ground
  • Serves 1

The spicy, meaty birria broth adds an extra dimension to this delicious slider made with Australian lamb.


1 each 3” Martin’s potato slider bun, toasted
3 Tablespoons chihuahua cheese, shredded
2 ounces Australian ground lamb
A/P Lamb Seasoning, as desired
2 Tablespoons birria broth, recipe follows
1 Tablespoon sweet onion, minced, rinsed
1 teaspoon cilantro, chopped
1 Tablespoon crushed corn chips

Birria Broth

Yield: 2 quarts

½ cup vegetable oil
1 each sweet onion, chopped
5 each garlic cloves, chopped
½ cup chiles in adobo, chopped
1 cup tomato sauce
2 each bay leaves
1 Tablespoon dried oregano
1 Tablespoon cumin, ground
1 teaspoon cinnamon, ground
4 cups beef broth


  1. On a flat top preheated to 400F, press the bun heel and top into 1 Tablespoon of cheese. Top the heel with remaining cheese and griddle until golden.

  2. Meanwhile, smash lamb on the griddle to form a patty. Season with salt and pepper.

  3. Cook until golden and place on top of the griddled cheese buns with birria broth, sweet onion, cilantro and crushed corn chips.

  4. Serve immediately.


Birria Broth Preparation Instruction

  1. In a large sauce pot add vegetable oil, onion and garlic. Cook until fragrant and translucent – about 5 minutes.

  2. Add remaining ingredients and reduce to a simmer.

  3. Cook until reduced by 1/4. Remove from heat and allow to sit under refrigeration overnight to allow the flavors to marry.