Lamb Sliders with Herbed Yogurt Sauce

Lamb sliders with yogurt sauce

Most of us know someone, or perhaps we are someone, who has suffered at the hands of a food allergy or sensitivity. Sometimes it takes months, if not years, to get to the bottom of the problem, during which time, we can feel pretty crummy.  Such was the case with my friend Amanda Haas, who bounced from doctor to doctor trying to understand the source of her belly aches, arthritis, and other unhappy symptoms.

Cooking Her Way to Health

Finally Amanda hit on the source of her trouble: inflammation caused by a severe gluten intolerance. It was a revelation, but came with some real concern. Amanda worried that dietary restrictions would not only interfere with a lifelong passion for food, but also with her work. As the culinary director for Williams-Sonoma, it’s her job to cook and taste food. Rather than take the news lying down, though, she learned how to make the most of her diet, turning newfound wisdom (along with considerable talent in the kitchen) into an inspiring new book.

Lamb sliders on a plate with salad and pickled onions

Haas wrote the book in concert with Dr. Bradly Jacobs, who lent his expertise as an integrative medicine physician to the pages of the text. Together, they explore the relationship between diet and inflammation (a topic I delved into recently here) with more than 65 breakfast, lunch, snack, supper, and dessert recipes that bring wholesome eating to life.

Lamb Sliders with Yogurt Sauce

Case in point are these little lamb burgers: my new favorite supper when the mood for meat strikes. The lamb has a decidedly Middle Eastern flair, seasoned with garlic, onions, coriander, cumin, and mint. The patties are topped with quick pickled onion and an herby yogurt sauce. Rather than serve them burger style on buns, I made them into mini sliders and tucked them into lettuce leaves. Delicious, either for family dinner for when company comes. Serve with a generous helping of vegetables on the side to boost the anti-inflammatory power of this meal.


If you like these Lamb Sliders with Yogurt Sauce, check out:

Portabello Mushroom Burgers

Salmon Burger Lettuce Wraps

Blended Beef and Mushroom Burgers

Crispy Fish Sandwiches, a recipe I developed for Simply Recipes

Lamb Sliders with Pickled Onions and Herbed Yogurt Sauce

Loaded with fresh herbs and a few dried spices, the lamb mixture can be made ahead and kept in the refrigerator all day before cooking in a cast-iron skillet or on a grill. Skip the bun and serve the sliders on crunchy lettuce leaves with herbed yogurt sauce, or go the more traditional route and serve them on buns, if you like.
Course Dinner
Prep Time 35 minutes
Cook Time 6 minutes
Total Time 41 minutes
Servings 6
Calories 418 kcal
Author Katie Morford



  • 1/2 red onion, thinly sliced
  • 6 Tbsp lime juice
  • 1/2 tsp kosher salt
  • 1/2 tsp raw cane sugar


  • 1 cup Greek yogurt
  • 2 Tbsp lemon juice
  • 1 garlic clove, minced
  • 2 Tbsp finely chopped mixed herbs such as dill, parsley, and mint
  • Kosher salt


  • 1 Tbsp olive oil
  • 1/2 red onion, finely diced
  • 1 lb ground lamb
  • 8 oz ground pork or ground turkey
  • 3 Tbsp finely chopped mint
  • 2 Tbsp finely chopped dill
  • 3 Tbsp finely chopped parsley
  • 4 garlic cloves, minced
  • 1 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 12 lettuce cups (6 large Romaine lettuce leaves, torn in half or 12 butter lettuce or little gem lettuce leaves for serving)


  1. To make the pickled onions: Place the onion, lime juice, salt, and sugar in a small bowl. Stir to combine, cover, and let sit at room temperature for about 2 hours to soften. Refrigerate until ready to use.
  2. To make the herbed yogurt sauce: In a small bowl, stir together the yogurt, lemon juice, garlic, herbs, and 1/2 tsp salt. Adjust the salt to taste. Cover and refrigerate until ready to serve, or for up to 2 days.
  3. To make the lamb burgers: In a small skillet over medium heat, warm the olive oil. Add the onion and cook, stirring frequently, until softened, about 7 minutes. Transfer to a small plate to cool.
  4. In a large bowl, combine the lamb, pork, mint, dill, parsley, garlic, cumin, coriander, salt, pepper, and cooled onions. Gently mix with your hands. Do not overwork the meat. Divide the mixture into 12 equal balls. Press into patties and transfer to a parchment-lined baking sheet. (If not cooking immediately, cover and refrigerate for up to 8 hours.)
  5. Heat a cast-iron skillet over medium-high heat until just smoking. Working in batches, sear the burgers until well browned, 2 to 3 minutes per side for medium-rare, or about 5 minutes per side for well-done. Alternatively, prepare a grill for cooking over medium-high heat. Lightly grease the grill grate. Place the burgers on the grill, and cook, turning once, to reach desired doneness, about 3 minutes per side for medium-rare, or about 5 minutes per side for well-done.
  6. Transfer the burgers to a plate to rest for 5 minutes before serving. Tuck each slider into a lettuce leaf and top with a generous dollop of herbed yogurt sauce and some pickled onions.

Recipe adapted with permission from Amanda Haas and Chronicle Books from The Anti-Inflammation Cookbook (Chronicle Books 2016). Photo credit: Erin Kunkel


02.22.2016 at4:22 AM #

Courtney B

My husband recently discovered he is gluten intolerant, it’s been a learning curve! Thanks for the chance to win a copy.

02.22.2016 at4:35 AM #

Jenny L

Looks delicious! I’ve never cooked with lamb before – do you have a recommended grocery store or butcher in SF?

02.22.2016 at5:47 AM #


Love the photo. It sounds like an interesting book.

02.22.2016 at7:14 AM #


This looks like a great cook book. Inflammation seems to be at the root of all disease, everyone could benefit from this cook book.

02.22.2016 at7:46 AM #


Thanks, Katie! Dinner tonight 🙂

02.22.2016 at8:36 AM #


I will definitely try this recipe. It looks delicious!! Thanks Katie.

02.22.2016 at8:41 AM #

Hayley Thompson

Beautiful looking book and recipe

02.22.2016 at8:44 AM #

Michelle Proper

I am always on the look out for good, wholesome recipes since being diagnosed with MS 9 years ago. This book is all that and more! We need more cookbooks like this, dedicated to living healthy 🙂

02.22.2016 at9:39 AM #

Amy Healy

Love the idea of a cookbook to help fight (and teach about) inflammation! Thanks for sharing!

02.22.2016 at10:56 AM #

Carol Ann Barber

Thanks Katie for posting this recipe. It looks delicious! And excited about Amanda’s new cookbook!

02.22.2016 at11:19 AM #

Anne Mullen

Living in Texas, lamb is not a favored meat to serve, but I love it. This looks delicious! I’d love to have this book, as inflammation seems to be the cause of much that we’re suffering from, so if I don’t win the book, I’ll probably have to buy one.

02.22.2016 at11:45 AM #

Erin H

Amanda’s story sounds all too familiar. Looks like a beautiful and useful cookbook!

02.22.2016 at2:06 PM #


I would love a copy of this book!!

02.22.2016 at3:19 PM #


Would love to learn more recipes to add to our anti inflammatory diet!!!

02.22.2016 at4:07 PM #

Julie McDonough

I love lamb and this looks yummy! Thank-you for the chance to win this cookbook, I’m dealing with some issues now, and this could be very helpful.

02.22.2016 at7:17 PM #


I’d love to try the recipes in this helpful and informative cook book!

02.22.2016 at7:28 PM #

Jamie Decker

Brand new to your blog– stumbled upon your Instagram page and have been admiring from a distance! Excited to delve into your posts and would love to delve into this book, also!! Keep up the awesome work- we all need more of what you do!! Thanks!

02.22.2016 at7:28 PM #

Katie Morford

Welcome Jamie. So glad you found your way here. I appreciate your comment 🙂

02.23.2016 at7:28 AM #


Sounds like a great book and a very timely one!

02.23.2016 at11:03 AM #


I too have many food allergies that contributed to many years of health issues. I’d love a copy of this book!

02.23.2016 at1:45 PM #


These lamb sliders sound fabulous! I am thinking that setting them on a portobello mushroom would also be yummy. The cookbook would be a perfect fit for my arsenal of healthy eating.

02.23.2016 at8:15 PM #


My mother’s inflammation symptoms improved once she cut out gluten. This book would be very helpful for her.

02.23.2016 at8:58 PM #


The lamb looks amazing, would love to give these recipes a try!

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