Lamb Sliders with Celery-Yogurt Sauce

Vibrant Method “Approved Recipe” sourced from Whole Foods.

Lamb is one of my favorite adrenal-support red meats. It's the first animal protein I reintroduced into my diet when realizing a vegetarian, then vegan, then back to vegetarian diet was depleting my system. I eat red meat at most twice a week, but feel this (and bison) are the best animal sources of Vitamins B12, B3, protein, and selenium. Make sure to purchase high-quality, organic, grass-fed lamb from New Zealand. These slider-style burgers offer an easy and fun introduction to the delicious taste of lamb. These sliders are topped with skyr, a tangy Icelandic dairy product with a thick consistency like strained yogurt, and a sprinkling of celery leaves. If you cant find skyr, then use organic, plain, full-fat greek yogurt. If you are intolerant to wheat or gluten, substitute the buns for Udi's gluten-free brand. Serve along side sweet potato fries and a super-greens salad.

Yields
4 servings
Yields
4 servings
Lamb Sliders with Celery-Yogurt Sauce

Vibrant Method “Approved Recipe” sourced from Whole Foods.

Lamb is one of my favorite adrenal-support red meats. It's the first animal protein I reintroduced into my diet when realizing a vegetarian, then vegan, then back to vegetarian diet was depleting my system. I eat red meat at most twice a week, but feel this (and bison) are the best animal sources of Vitamins B12, B3, protein, and selenium. Make sure to purchase high-quality, organic, grass-fed lamb from New Zealand. These slider-style burgers offer an easy and fun introduction to the delicious taste of lamb. These sliders are topped with skyr, a tangy Icelandic dairy product with a thick consistency like strained yogurt, and a sprinkling of celery leaves. If you cant find skyr, then use organic, plain, full-fat greek yogurt. If you are intolerant to wheat or gluten, substitute the buns for Udi's gluten-free brand. Serve along side sweet potato fries and a super-greens salad.

Yields
4 servings
Yields
4 servings
Vibrant Ingredients
Servings: servings
Method
  1. In a medium bowl, mix lamb with pepper and 1/2 teaspoon of the salt.
  2. Form into 4-8 small patties each about 3 inches wide depending on what size bun you are using.
  3. In a large skillet, heat olive oil or ghee over medium-high heat until hot. Add patties and cook 3 to 4 minutes per side or until cooked to your desired doneness.
  4. Meanwhile, in a small bowl, combine skyr (or greek yogurt), sliced celery, chives and remaining 1/4 teaspoon salt.
  5. Serve burgers on toasted buns topped with yogurt mixture and celery leaves.
Recipe Notes

Adapted from Whole Foods

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