These homemade lamb burgers with tzatziki are always a winner. This low-calorie, Greek spin with cucumber and mint yogurt and spicy patties.
Total Time: 40 min
25g bulghar wheat
500g extra-lean lamb mince
1 tsp ground cumin
2 tsp ground coriander
1/2 tsp smoked paprika
1 garlic clove, very finely crushed (optional)
oil, for brushing
large burger buns, sliced tomato, and red onion, to serve
For the tzatziki
5cm piece cucumber, deseeded and coarsely grated
200g pot thick Greek yogurt
2 tbsp. chopped mint, plus a handful of leaves to serve
Tip the bulghar into a pan, cover with water and boil for 10 mins. Drain well in a sieve, pressing out any excess water.
To make the tzatziki, squeeze and discard the juice from the cucumber, then mix into the yogurt with the chopped mint and a little salt.
Work the bulghar into the lamb with the spices, garlic (if using) and seasoning, then shape into 4 burgers. Brush with a little oil and fry or barbecue for about 5 mins each side until cooked all the way through. Serve in the buns (toasted if you like) with the tzatziki, tomatoes, onion, and a few mint leaves.