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.
Ingredients
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
Ingredients
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
Method
- 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.
- Meanwhile, smash lamb on the griddle to form a patty. Season with salt and pepper.
- Cook until golden and place on top of the griddled cheese buns with birria broth, sweet onion, cilantro and crushed corn chips.
- Serve immediately.
Birria Broth Preparation Instruction
- In a large sauce pot add vegetable oil, onion and garlic. Cook until fragrant and translucent – about 5 minutes.
- Add remaining ingredients and reduce to a simmer.
- Cook until reduced by 1/4. Remove from heat and allow to sit under refrigeration overnight to allow the flavors to marry.
