Lamb burgers with tzatziki

Lamb burgers with tzatziki

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(5 ratings)

Prep: 15 mins Cook: 25 mins

Easy

Serves 4
Homemade burgers are always a winner - try this low-calorie, Greek spin with cucumber and mint yogurt and spicy patties

Nutrition and extra info

  • Freeze burgers only

Nutrition: per serving

  • kcal340
  • fat22g
  • saturates11g
  • carbs7g
  • sugars2g
  • fibre0g
  • protein28g
  • salt0.3g
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Ingredients

  • 25g bulghar wheat
  • 500g extra-lean lamb mince
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 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
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

Method

  1. Tip the bulghar into a pan, cover with water and boil for 10 mins. Drain really well in a sieve, pressing out any excess water.

  2. 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.

  3. 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.

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Comments, questions and tips

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Comments (9)

eworgan's picture
5

I wish I could leave a photo on here of how good this looked. We couldnt find bulghar in our local supermarket. So we improvised and used a microwavable pouch of juicy sundried tomato flavoured spelt. (I think even cous cous or anything similar would do). We put the burgers in round toasted pita breads, with cooked onions, tomatoes, tzatziki, feta cheese and a tiny bit of bistro salad, we also had a bit of red pepper hummus. Served with cayenne spiced sweet potato chips, this is now my favourite burger meal. Planning on making it in a few days for my parents.

shinobidef's picture
5

Made these using dana kiyma which I think is half lamb and half beef mince. Came out really well. Will be making again. I added a few cloves of garlic to the tzatziki because I'm a garlic obsessive!

shinobidef's picture
5

Made these using dana kiyma which I think is half lamb and half beef mince. Came out really well. Will be making again. I added a few cloves of garlic to the tzatziki because I'm a garlic obsessive!

mamma mia's picture

I also added 1 clove of crushed garlic to the tzatziki- not authentic but lush!!

sashaknits's picture
5

This has become a household favourite. Using bulghar wheat in the burgers is unusual and gives a lovely taste/texture. The burgers always come out juicy and delicious, the fresh tzatziki is really tasty and so easy to make too. I usually serve with sweet potato wedges, brilliant!

rogerkmoody@icloud.com's picture
3.75

Very tasty. The smoked paprika is the making of this recipe. Needs some salt and a dollop of Harissa I think. Will make again for a BBQ.

rogerkmoody@icloud.com's picture
3.75

Great seasoning. The smoked paprika is the key ingredient here. The smell when the burgers are frying is mouthwatering. I am definitely making more of these for bbqs later in the year. A dollop of Harissa on top of the tzatziki is a great addition I think.

Simon220775's picture

Tzatziki doesn't have mint in it.
Tzatziki is greek yogurt (full fat), coarsley grated cucumber, squeeze the water out of it, garlic and a splash of ouzo, some Greeks put carrot in it aswell. Mint however is never used.

gooseberrycrumble's picture

The lamb burger didn't really taste of anything - but the tzatziki was nice. Cooked burgers on griddle pan.

Questions (1)

sgtspaniel's picture

what heat would you suggest the burgers be fried at?

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