These homemade lamb burgers with tzatziki are always a winner. This low-calorie, Greek spin with cucumber and mint yogurt and spicy patties.
500gextra-lean lamb mince
1garlic clovevery finely crushed (optional)
large burger bunssliced tomato, and red onion, to serve
For the tzatziki
5cmpiece cucumberdeseeded and coarsely grated
200gpot thick Greek yogurt
2tbsp.chopped mintplus 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 usinand 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 likwith the tzatziki, tomatoes, onion, and a few mint leaves.